Quick snacky interlude, because a writer has to eat…
Hokay, so I’m a fan of home-made almond milk. My fav recipe is over at Oh She Glows: http://ohsheglows.com/2013/01/24/my-favourite-homemade-almond-milk-step-by-step-photos/
Like any other almond-milk-makers, I’m always left with the pulp. So at the weekend I made little cookies using the pulp, and then munched them in between my writing sprints.
Camp Nano Cookies
(makes around 8 cookies. So at 600 words per half hour sprint, these little munchkins will get you through 4.8k words!)
1/2 C almond pulp
1/2 C flour (I used brown rice)
Dash of salt
Dash of baking soda
4 tsp sugar (I used coconut sugar)
2 tsp melted coconut oil (or canola would probably work)
1 tsp date syrup (or any other liquid sweetener)
Dash of vanilla
Almond milk
Directions:
Preheat oven to 180/350
Mix all the dry ingredients
Melt your coconut oil in the microwave in a tupperware dish
Add in the oil, along with the date syrup and vanilla. Mix mix mix, and then add almond milk as required. You’re aiming for a wettish dough, much like the almond pulp
Taste it for sweetness, bearing in mind the dough is always sweeter than the finished article
Form into balls and press onto a baking sheet. Jab your finger in the middle to create a well
Bung in the oven for 12-15 minutes. Keep an eye on them – depends how burnt bronzed you like your baked goods
Leave the cookies to cool. Now, you could fill with jam or any filling you want. I went for chocolate following this recipe: http://chocolatecoveredkatie.com/2010/05/20/homemade-artisana-cacao-bliss/which is a mix of coconut oil, liquid sweetener and cocoa powder (again, I used date syrup, but agave or maple would work)
If using the chocolate, spoon into the well and then pop into the fridge for 10 mins so the chocolate can harden
Voila!
