Almond Milk for 2
- 0.75 cup almonds (soaked overnight)
- 1 medjool date
- 0.25 teaspoon vanilla powder
- a pinch of himalayan salt
Cover almonds in water and soak overnight. Discard water and rinse. In a blender add almonds, medjool date and 1.5 cups fresh water. Blend well. Strain nuts and keep the pulp for making cookies (or something).
Return strained milk to blender. Add banana, vanilla powder and salt. Blend and serve.
Raw almond & coconut fruit cookies
- 0.75 cup wet almond pulp (from the almond milk above)
- 0.33 cup coconut flour
- 0.33 cup shelled hemp seeds
- 1 dessertspoon maca
- 0.5 teaspoon vanilla powder
- pinch himalayan salt
- 3 to 5 medjool dates (start with 3 & see how the dough forms)
- 1 apple, grated
- 0.33 cup raisins
Place 3 pitted dates (to start) with everything except the apple and raisins in your food processor. Process until well combined. Add more dates one at a time until it forms your dough. Press it in your fingers to see if you think it will hold. When you’re happy, quickly pulse through the apple and the raisins together (or stir through in a bowl).
This makes quite a wet dough and looks almost like a batch of cookable cookie dough. Plonk it onto a teflon dehydrator sheet. Place another sheet on top of it and smooth out. I then used a jar lid to cut out cookie shapes. But if you do this you will have to have the patience scrape around the shapes with a pallet knife (it definitely doesn’t just lift away). I made the scraps into smaller cookies by taking a spoonful and rolling them into rounds. MUCH quicker if you’re in a hurry.
Dehydrate until dry. I can’t see my dial easily in the box room where I keep the dehydrator but I do a quarter turn. After a few hours you can turn the cookies over so and finish on the mesh.