If you really want to impress the big guy in red this year, try this recipe for homemade almond milk and cookies. No ingredients go to waste, as the left-over pulp from the almond milk forms the base for the cookies!
Ingredients
- Almond Milk Ingredients
- 1 cup almonds, soaked overnight
- 4 cups of filtered water
- 1 date, pitted and soaked overnight
- Pinch of salt
- Almond “Sugar” Cookie Ingredients
- 2 cups nut milk pulp (almond works best)
- 8 or 9 medjool dates, pitted and soaked
- ⅓ cup coconut flour
- 3 tsp vanilla
- Pinch of sea salt
Preparation
-
Almond Milk Instructions
- Drain and rinse almonds
- In a powerful blender or food processor, combine almonds, water, dates and a pinch of salt. Purée for 1 to 2 minutes or until completely broken down
- Strain milk through a cheesecloth in a fine mesh strainer. Squeeze out extra moisture
- Keep in a tightly-covered container for up to 3 days.
-
Almond “Sugar” Cookie Instructions
- In a food processor, purée nut milk pulp and dates. Add in coconut flour, vanilla and salt
- Roll dough into balls and press with a fork to flatten or press into cookie cutters
- Bake at 350°F for 20 to 30 minutes or until slightly browned on the outside
