What To Do with Almond Pulp: Vegan and Raw ABC (Almond-Banana-Chai) Cookies
After making almond milk at home using my new (awesome) VitaMix blender, I had a lot of leftover almond “pulp”. Almond pulp (or at least that’s what I call it) consists of the solid pieces of pulverized almonds (pictured below) that have been retained from straining the almond milk to make it more silky. The chai-flavored almond milk I made was really tasty, and I was really happy that I could make it from the comfort of my home and with relative ease. But for a few days after making it, I was a little perplexed about how to handle this leftover pulp …
Throwing it away was not an option, given my newfound appreciation for conserving any healthy food, even the scraps or parts usually thrown away – like vegetable skins or meat bones (I actually have a cool recipe coming for bone broth – which will give you a better idea of what I’m talking about). So if I wasn’t going to throw it away, I had to use it. Sometimes when I have no idea what to do about something, I just don’t do anything about it at all. So the almond pulp ended up chillin’ in my fridge for about three days – until it hit me one day to Google a recipe involving almond pulp. I used Foodily to search for a recipe – as I usually do – but found nothing. After a few minutes of scouring the internet, I found this recipe from a raw dessert site and it seemed perfect because it had literally four ingredients (including the almond pulp)! Naturally, I felt better adding more ingredients, but you can feel free to stop at the cinnamon if you don’t have the other ingredients on hand.
Ingredients for Vegan ABC Cookies: Adapted from Raw Dessert (yields about 12 cookies)
- 2 cups of left over almond pulp from making almond milk
- 1 ripe banana
- 1-2 tablespoons of raw honey (depending on how sweet you want it)
- 1 tablespoon of cinnamon (you could add an extra one if the almond milk you made was not flavored with cinnamon)
- 1 tablespoon of virgin coconut oil
- 2 tablespoons of unsweetened and unsulphured shredded coconut
- Optional: if you want a chai flavor (and you haven’t already included this in making your almond milk), add 1/4 teaspoon nutmeg and 1/2 tablespoon garam masala
It literally took me 5 minutes to blend the ingredients (in the VitaMix ) …
Scoop out in 2-inch spoonfuls and add to a tray …
and bake, er, dehydrate for 24 hours?
What the heck was dehydrating? It turns out that those who eat a primarily raw diet dehydrate some of their food instead of cooking it – there are actual kitchen machines called dehydrators that work by gently heating the air on a very low heating temperature and drying the food gradually – a process that can take many hours or days.
Though I didn’t know dehydrators existed, I had an idea that heating vegetables and fruits can destroy heat-sensitive, water-soluble vitamins. What would I do without a dehydrator? I could have just baked the cookies instead but I didn’t want to screw up the recipe and end up with rocks instead of cookies. Thankfully, I noticed a setting on (my archaic gas) oven called “warm” that was even lower than 2o0 F. Cool. I decided to try it. I “dehydrated” the cookies in the oven for 8 hours (and then left in the oven overnight while turned off) and they came out tasting great!
Chewy, flavorful and perfect with a cup of almond milk or raw dairy (pictured below). Yea, I know you’re curious about the raw dairy, so I’m saving that for tomorrow’s post! Stay tuned …
There ya go – Almond-Banana-Chai (ABC) Cookies – easy as A-B-C My second attempt at raw desserts was a success! My first was the chocolate mousse balls, in case you’re wondering.
Au revoir for now – I have to do something to divert my attention from this awful Chicago weather …