Wednesday, February 9, 2011
Nutritarian Cookies Anyone?
This is a temporary post and will be edited to include more photos and some rambling I just know you will be in tears without...but for the sake of my friends back home wanting to try this out here it is! This is a recipe I made as an experiment one day and found edible, hehe. It is a good way to use up the extra almond pulp from making almond milk! I liked the fruit version better than the raisin version but for the sake of experimenting here are both variations:
Jemoiselle's Nutritarian Almond Cookies (Variations for fruit based or "Spiced Oatmeal Raisin")
1/2c. Oat Flour
1/2c. Almond Pulp (make almond milk and save the meat for these cookies)
1/4c. Almond Milk (opt Vanilla Bean Infused Almond Milk, scrape seeds into milk 24hrs ahead)
1/4c fresh or frozen fruit, or raisins
1 tsp. nutritarian vanilla (Store bought has corn syrup, bleck!)
1-2 Tbsp date paste/puree
Optional of any or all: cinnamon, cloves, nutmeg to taste
Stir together ingredients in medium sized bowl and taste to see if it needs anything else. Cinnamon is fun,
so are "pumpkin pie-esque spices" with raisins, go wild, you could use pumpkin puree or chunks for soft pumpkin cookies, who knows! When I make these into "Spiced Oatmeal Raisin Cookies" I use twice as much almond milk to get the dough a preferable texture.
Scoop with a tiny melon baller (1oz/2oz) onto a parchment lined baking sheet close together (they don't spread) and bake at 350 F for 15 to 20 minutes. I have tried making them flat, but they seem best to me in little balls. They would also be fun with a macadamia nut or something pressed into the top perhaps? Oh the possibilities!
NOW SIT ON THE OVEN FLOOR LIKE A DORK AND STARE AT SAID COOKIES AND DROOL AS THEY BAKE, TAKING PHOTOS!
Future post? Hmmm...