Making almond milk is so incredibly easy and so much tastier than store bought versions. My homemade almond milk only has three ingredients: almonds, water, and dates, so I’m confident that the ingredients are pure.
The almond milk I used to buy contained: organic almond milk (filtered water, organic almonds), tricalcium phosphate, sea salt, xanthan gum, potassium citrate, sunflower lecithin, vitamin a palmitate, ergocalciferol (vitamin d2), and dl-alpha tocopherol acetate (vitamin e). Hmmm. I’ll take my tastier, creamier, cleaner version.
But I’m always left with a clump of almond pulp. I’ve dehydrated the pulp and used the food processor to make a dry almond flour. I’ve also used it to make raw bread.
This week I decided to use the almond pulp to make cookies. These are not decadent cookies. But they have enough sweetness and chewiness to make a healthy treat any time of day. And I like the ingredients.
UPDATE! I NEED YOUR HELP! After eating these cookies for the last few days, I realize that they are too dry. Like stuck at the back of your throat, pass the almond milk to get it down dry. Please take a look at this recipe and give me your suggestions for making them more moist. I do not want a super sweet cookie. But that dryness has got to go! Please leave your suggestions in the comments below. Thank you!!
Raw Banana Snickerdoodles
by Heather
Ingredients:
- 2 c. almond pulp
- 10 dates, soaked
- 2 T. coconut butter
- 1 medium banana
- 1 tsp. cinnamon
- 1 tsp. vanilla
- ½ tsp. salt
- 1 T agave nectar
- 1 c. water (or less)
Directions:
1. Place all ingredients in a food processor except for the water. As you process, slowly add up to 1 cup of water until it forms a thick batter.
2. Form into small balls and press onto a teflex dehydrator sheet. I used a mini cookie scoop.
3. For soft cookies, dehydrate on 105 for 4 hours. The center will be chewy.
4. For crispier cookies, after dehydrating for 4 hours, remove cookies from teflex sheet, turn cookies over onto mesh dehydrator tray, and dehydrate for another hour or two.
Yields 30 small cookies or 15 large cookies.
Readers, dish!
- Have you ever made your own almond milk?
- How do you use your leftover almond pulp?
- Fat Tuesday hosted by Jill of Real Food Forager
- Slightly Indulgent Tuesday hosted by Amy of Simply Sugar and Gluten-Free
- Gluten-Free Wednesdays hosted by Linda of The Gluten-Free Homemaker
- Real Food Wednesdays hosted by Kelly the Kitchen Kop
- Allergy Free Wednesdays hosted by Tessa the Domestic Diva , Amber of The Tasty Alternative, and friends.
What if we don’t have a dehydrator? What oven temp/time would we use?
I’ve never tried using my oven for this recipe, but if you keep your oven at the lowest level and keep trying them til they’re dry, I’m sure it would work. If you google it, ehow has some good guidelines on using your oven to dehydrate.
Yet another reason why I need a dehydrator! These look so tasty! I want to try to make my own almond milk too.
Alaine, you’ll never buy another box of almond milk once you’ve made your own! It’s so easy to make and so delicious! All you need is a blender and a nut bag or cheese cloth.
Yum! I really do need a dehydrator one day!
I hope they have a long lifespan, because mine never gets a rest! Something is in it almost every day! Bread, wraps, cookies, patties, granola, cereal… I love mine!
Heather,
I just LOVE this recipe. Wow and wow. I will be making these this week. I do make nut milk every week (but my favorite is walnut milk).
This is my favorite site for leftover pulp:
http://almondpulp.com/
Hope you’re doing well sweet Heather. Thinking about you.
Hugs,
–Amber
Thank you, Amber! I’m off to explore that site! And I still need to try making walnut milk. Sounds so delicious. Thanks for your thoughts and hugs. I’m doing much better this week. <3
These look amazing! I use my nut pulp for truffles or something sweet usually as well. What a great way to kill two birds with one stone. If I don’t have a dehydrator, can I put it in the oven at 105 for 4 hours?
Skylor, I’ve never used my oven as a dehydrator, but from everything I’ve read I think that would work perfectly. Make sure you take some of the suggestions below for moistening up the recipe. I have yet to try them since school has just started up, but they sound hopeful!
Snickerdoodles!! And raw ones–love it! Somewhere in Son’s stuff that he left behind is a dehydrator … that I bought. Time to put it to use!
xo,
Shirley
I love love love this idea!! I am addicted to using my dehydrator lately. I am totally making these now. My kids will devour them…
xo
k
Readers, I need your help! So many experts have commented so far. I just posted an update. After making several batches I realize that these cookies are way too dry. I realize that I’m using nut pulp, which is dry to begin with. But what would you add to moisten this up and still keep them raw?
oooh! I never though to use the pulp to make almond flour. I need to try that!
You are making me want to go back to raw food right now. Thank you dear for all your wonderful, inspiring and oh so healthy recipes!
Would coconut oil help with the dryness?
I tried coconut butter, but I’ll give that a try next batch! Thanks, Jennie.
have you thought of using applesauce, or my favorite this time of year for adding moisture – yup you got it – zucchini!
Great idea, Jennifer. And I can keep it raw by just pureeing an apple or two in the Vitamix along with the banana. Almonds are soaking for another batch of almond milk. So I’ll give it a try!
These cookies sound delicious! Wish I had a few right now