Almond Milk and Then What?...

Hello My Faithful readers

Well it has been another LONG time between drinks and i have so much to share...

I have recently started making my own almond milk and i LOVE it, although there was that little problem of What to do with the Almond Pulp that is left over after you have whizzed the almonds, filtered water, vanilla bean and 2 medjool dates...

The first lot went out to the chickens, then i thought ill just keep it because I'm sure i could add it to a smoothie or something.

so after 2-3 days the pulp was growing and growing and growing ARGGGHHHH so what do you do when you don't know what to do?

PINTEREST!

And so Pinterest i did and i came up with 3 beautiful Whole Food recipes to use up my almond milk on and they are SUPER YUM!

I had some AWESOME Help from my gorgeous 3 year old Boy Jordan, he LOVES LOVES LOVES helping mommy in the kitchen and i actually really love the company and the enthusiasm, so between the 2 of us we created, tasted and enjoyed some great guilt free baking.

We made some Honey Nut Breakfast cookies

Ingredients

1 cup almond flour or almond pulp

1 1/2 cup gluten free rolled oats

1/2 cup applesauce

1/3 cup peanut butter (For a peanut free option click here)

1/3 cup almonds chopped

1/3 cup honey

3 T  milk (I used almond milk)

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp sea salt

1 egg (I used a flax egg)

1/3 cup raisins (optional)

Instructions

Preheat oven to 350.  Mix all the dry ingredients in a large bowlMix all wet in a medium bowl. You may need to heat the peanut butter to soften it a bit.  Drop cookies onto a lined baking sheet and bake for 15-17 minutes.  Wait 10 minutes to cool before removing.  Enjoy!

These are Extremely Yum, i tweaked it a little as i do to all recipes i follow because i improvise if i don't have something on hand :-)

So i didnt have apple sauce so added some coconut oil, i just eyeballed it, i also added dried blueberries instead of raisins and i also added a bit of maple syrup aswell as the honey and some and that too was eyeballed :-)

Then we went on to making these Yummy Morsels

Almond Pulp Muffins

1 ¼ cups of Spelt flour (Or whatever you have on hand, i prefer Spelt because it is much easier on the digestive system)

½ teaspoon of baking soda and 1 ½ teaspoons of baking powder

2 tablespoons coconut oil

1 teaspoon of vanilla extract

2 eggs

¾ a cup of milk

½ cup of my almond pulp.

Does the batter seem too soupy? Add more flour or oats. Does the batter seem thick and difficult to store? Add some milk. Your batter should be similar to a cake batter. Something with a medium viscosity level.

baked at 170° for 30 minutes.

So i tweaked it again, i added some unprocessed honey, some blueberries and i forgot to put the pulp into the mixture I Know! So i sprinkled it on the top with some coconut sugar sprinkle as well and it was YUMMO!

Last but certainly not least, i have always been a lover of Granola and have always really wanted to make my own and so i found a lovely Almond Pulp Granola recipe so here it is.

Almond Pulp Granola

Ingredients

• 2 C (approx 200 g/7 oz) lightly packed almond pulp, from making nut milk*
• 1/3 C Almonds, chopped lengthwise into slivers
• 1/3 C Shredded coconut
• 1/4 tsp Salt
• 4 Tbsp Coconut oil
• 1/3 C Brown rice syrup*
• Zest of 1 lemon
• 1 Tbsp Lemon juice
• 1/2 tsp Vanilla extract
• 1/3 C Dried cherries

Instructions

1. Preheat oven to 150C/300F.
2. In a large mixing bowl, stir together the almond pulp, chopped almonds, coconut and salt.
3. In a small pan, heat the coconut oil, brown rice syrup, lemon zest and juice and vanilla over low heat, until melted together. 
4. Add the liquid ingredients to the mixing bowl and stir well to combine everything. The mixture will look quite wet. 
5. Spread the mix in a thin layer on a baking sheet (or two) and bake for 30 minutes, undisturbed. After 30 mins give it a stir, breaking it up into clumps. Continue to bake, checking and stirring every 15 minutes, until fully dry and crisp- up to 1 hour. 
6. Note that it does crisp up a little more on cooling. 
7. Leave to cool completely then stir in the dried cherries. 
8. Serve with non-dairy yogurt or milk, sprinkle on smoothies or eat by the handful as a snack. 

Notes

* If your almond pulp is not fully dry, before proceeding to the steps above, spread out the pulp on a baking sheet and bake for 15 minutes at 150C/ 300F OR dry using a dehydrator.

* I have only tested this recipe with brown rice syrup. I imagine other liquid sweeteners would work but note that brown rice syrup is stickier and less sweet than agave/coconut nectar or maple syrup.

Ok so this is the recipe but AGAIN i tweaked it :-)

I used unprocessed honey, maple syrup and Cinnamon in there aswell and i didnt use the zest of the lemon and ill be adding dried blueberries not cherries cause thats all i have :-)

Hopw you enjoy these little Beauties, let me know what tweaks you made and what you thought of them?

God Bless Y'all!