Almond Milk and almond-pulp vegan choc chip cookies.
These were inhaled.
So weird I have so many things to write about, but the only posts that actually get to the blog are recipes. I think thats because I dont want to loose the recipe and I figure this is the safest place for them! (Better than a greasy piece of paper that falls behind the oven…)
I have been making Almond milk. I am trying my best to make as many of our recipes from ingredients I can keep in cold storage, or in the freezer. I am not preparing for the end of the world. But I do detest grocery stores and so I figure if we can keep the regular purchases to fresh veges and fruit at the farmer’s market, then I dont really need to go to for groceries. Milk is one of those things that we need when we run out. I love that I can just whip some up in an emergency.
My recipe uses more almonds than many I found on the nets. That’s because I like it creamier. Feel free to experiment. There are tonnes of these recipes around.
ALMOND MILK
soak 2 cups almonds in water over night (8hours)
drain almonds and put in a blender. (you might need to make it in 2 batches)
Add 2 cups of water and blend together. Strain through a sieve into a bowl.
Repeat blending with more boiled water. Keep doing this until you get as much milk as you can without getting it too watery. I make about 4-5 cups of milk from 2 cups of almonds. Keep in the fridge. You can sweeten it with maple syrup if you like, but its sweet enough for us.
ALMOND-PULP VEGAN CHOC CHIP COOKIES
Now, the big question is what do with the pulp. I tried a few recipes, and this one turned out best. I doubled the recipe and still have pulp. I think I’ll make more and freeze them. They are cookies, but with all those nuts, they are high in protein and fiber, so not THAT bad. Plus, I can make them without having to go to the store!! BONUS!
1 1/4 cup almond pulp
1 1/4 cup white flour
1/2 tsp salt
1/2 tsp soda
1/2 cup oil
1/2 cup brown sugar
1 tbl vanilla extract
1 cup chocolate chips
1 cup shredded coconut
1 cup pecans
Mix dry ingredients, separately mix wet ingredients. Add coconut, choc chips and pecans. Mix. form into cookie shapes and spread onto buttered cookie sheet. Cook for 18 mins at 350 Degrees F. The boys LOVED these, but please note, Marcel would like you to know that he felt sick after three. Consider yourself warned.
