Almond pulp magic

I absolutely hate food waste – since I regularly prepare my own almond milk, I end up with a lot of “almond pulp” (residues)! As it’s filled with nutrients and add a great texture to cakes, I decided to use it as a main ingredient to make cookies! It turned out soft, spongy, light and oh-so flavorful especially with homemade caramel! 😻

Cookies

Ingredients

2 cups almond pulp

1/2 cup dried shredded coconut

1/3 cup maple syrup

2 tsp vanilla

1 tbsp cacao powder

1 pinch sea salt

Method

1. Combine all ingredients together except cacao powder then divide into 2 bowls.

2. Add to one of the bowls 1 tbsp cacao and combine well (best to use your hands!). You will have 2 batch of cookies – chocolate and vanilla!

3. Form both mixtures into little cookies and place in the dehydrator for up to 5 hours at a light temperature (~105’F). If you like it crispier you can leave it longer

Caramel

Ingredients

1 cup pitted dates

2 tbsp coconut oil (melted)

Warm water

Method

1. Soak dates in warm water to soften making sure the water fully covers the dates.

2. Blend the dates with coconut oil and 3/4 of the dates soaking water.

3. Refrigerate (it lasts up to 5 days)

First blog post

Nothing beats morning smoothie bowls! My new favorite is an improvised “Chocolate Velvet Detox” – not sure why I chose this name ha-ha!

Ingredients

1 frozen banana

1 cup almond milk (preferably homemade)

1 tbsp carob powder

1 tbsp maca powder

2 tbsp chia seeds

Method

Blend all ingredients apart from chia seeds. Once you are done blending, add the chia seeds, stir and let it set for few minutes for the chia seeds to do their magic!

Note: You can get very creative with smoothie bowls and potentially add oats, shredded coconut, cacao nibs etc.

 

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