I have been making my own almond milk lately and experimenting with different warming spices. I have been looking to create something delicious from the almond milk pulp leftover from the milk. These definitely hit the spot. They’re an energy sustaining cookie recipe that has no refined sugar or grains or gluten. I have added more cinnamon and ginger (even though the pulp is already lightly spiced) just for added flavour (and ‘cos it’s cold and well, who doesn’t love warming chai spices?!).
Ingredients
- ½ cup dates, pitted
- 1 cup almond milk pulp
- ¼ teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- ¼ cup coconut oil
- ½ cup dessicated coconut
Method
- Preheat oven to 180 degrees C and line a baking sheet with baking paper
- Pop dates and almond pulp in a food processor and whiz until it is all mixed up together well
- Add salt, spices, coconut and oil
- Pop one tablesp0on of the ‘cookie dough’ on the baking paper and flatten slightly with a fork
- Bake 30 minutes, until golden (taking care that they don’t burn on the bottom)
- Cool on a wire tray and eat!
