Sunday, September 21, 2014

4-ingredient almond pulp cookies

Hi there! :) How have you been?

Yes, I know I've been away for quite a while... but let's just pretend that my last post was a couple of weeks ago, shall we? After all, I'm sure life has been very exciting for you so you probably didn't miss me too much, right?


Oh... I was hoping that you'd say you did miss me so so much....

Well, in any case, I  am going to try to buy back my time with you with this cookies recipe. I promise they are good. Scout honor.

So this whole time away I made movies, I made cakes and I made almond milk. Delicious plain and chocolate almond milk. There is nothing really special about my almond milk compared to yours, no. Just good old four cups water to one cup raw almonds. This means that I was accumulating almond pulp and I must say, I started to freak out a little bit. It was my guilty conscience telling me I was supposed to make delicious stuff with it really fast and my lazy brain whispering: "You don't have a dehydrator... Do you really want to mess around with this crumbly wet pile?"

Needless to say, the world wide web had many suggestions. My brain was right, drying almond pulp??? Oh hell no! As I realized that most of the recipes required extra ingredients that my wallet shook its head to and the amount of almond pulp used was not as much as the pile was growing, I decided that I'd just randomly mix things into my crumbly wet pile and made cookies.

O.M.G. SO. GOOD. My colleagues love them. I love them. The texture apparently reminded one colleague of camping bars (delicious ones obviously!) They are gluten-free and vegetarian friendly!!!

So without further boring you, I am sharing one of the two recipes I came up with as the other one needs to be tested again.

Almond pulp banana cookies:
(about 20-24 cookies)

-3 cups almond pulp (plain or chocolate)
-1 large banana
-1 egg
-1/2 cup sugar

Turn your oven to 350 F
Mix everything together well. Line your cookie sheets with parchment papers. Scoop 1 tablespoon  of mixture for each cookie, flatten them slightly with the back of a spoon or fork. Bake for 20 minutes or until there are golden specs on top. Cool cookies on racks, keep them in a tightly closed tupperware in the fridge for a few days (Mine never last more than 24 hours... LOL!!!!)

Good luck eating just one!!!! :P

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