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Waste not, want not

February 2, 2011

I hate wasting food.  If I see something starting to look funky in the fridge, I cook it. Right away (cept meat of course).

I used to juice.

I stopped because I felt like I was throwing away all of my veggies after sucking the life out of them.

Have you ever had Almond milk?  If you’ve read my blog for a while then you know I love the stuff and if you’d like to try your own then click here. Even then I was wondering what to do with the left over pulp.   Throwing away all that almond pulpy stuff just didn’t seem right.

I believe I have fixed that problem.

By the way,  If you don’t want to make your own, you should still try it…Almond breeze it’s sooo good (and there’s no pulp:)).   They don’t have it here.  I miss you Almond breeze.

After saving about 2 cups of left over pulp in the freezer, I spread it out on parchment paper and let it dry on a very low heat in the oven.     It took about 1 to 1 1/2 hours before it became very crumbly and ready for the food processor.    Blend it well until you have a fine powder.   You can save this ‘flour’ in the fridge for a couple of weeks or you could try this recipe right away.

Chocolate Almond Pulp Cookies


1 3/4 dried almond pulp

1 egg

1/2 cup cocoa powder

1/4 cup peanut butter

1/2 cup coconut

1/4 cup splenda

1/4 cup apple sauce

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

 

Mix everything gently until it sticks together…go ahead! use your hands.

Roll into little balls and place on a parchment lined baking sheet.  I pressed each ball down into a disc.

Bake at 350 degrees for about 10 minutes or less….just until slightly crispy on the outside.   You have to be careful because if they over cook then you’ve got yourself some golf balls.       Remove from the oven and let cool.

Very mild tasting cookies and not sweet at all.   I’m not a fan of anything too sweet so these were perfect but you may prefer to either up the white sugar or use honey, maple syrup, agave or brown sugar.   Each of these will produce a chewier, sweeter cookie. The texture is quite dry (perfect with some almond milk) but this can also be fixed with a 1/4 cup of oil, another egg or 1/4 cup whole milk.         Just go with your taste buds and play around with the recipe.

Next time….white  chocolate chips.

I love that nothing went to waste here.   From 2 cups of almonds I was able to get 8 cups of almond milk and 1 3/4 cups of almond flour to produce a batch of healthy cookies.

Do you have a clever way to use leftovers?

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6 Comments leave one →
  1. MOM permalink
    February 4, 2011 9:13 am

    Ok these are on my cooking list this weekend. I make Almond milk every second day for my breakfast smoothies. I add some coco to it because I like the chocolate taste. SO I have lots of Almond pulp left over .

    • February 5, 2011 2:33 am

      Mom I think you should come up with a recipe for this stuff to and send it to me. it’s just too hot for me to bake right now. Cocoa is a great idea for the milk…how much do you add and does it mix ok?

  2. August 19, 2012 2:03 am

    Hello! Love this recipe and I’m about to make it. been looking for one I wanted to make for a few hours now 🙂 so thanks! You do however say, in the ingredients list:

    1/2 tsp salt

    3/4 tsp salt

    Is there a missing ingredient?

    Thanks!

    • August 19, 2012 11:08 am

      Oops thanks France for finding that error. Nothing missing just at 1/2 tsp salt. Hope you enjoy!

  3. November 7, 2012 4:48 am

    Made this just now,love it! it taste so good.one question- after taking out my cookies for some time,it soften.can I know why?thank you 🙂

    • November 7, 2012 10:00 am

      Hi Melissa, you could try either baking the cookie a little longer or storing it in the fridge would probably firm them up. I also find that if I store my cookies in sealed plastic containers before they are completely cooled, they get soft. Hope that helped!

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