• Chef Meg

Holiday: Almond Pulp Ginger Cookies


Clients are always asking me how they can utilize the pounds and pounds of nut pulp that is always leftover after making homemade dairy free mylks (what, YOU don't have POUNDS of it in the freezer too?). While I often suggest incorporating it into energy balls, or dehydrating it flat to use as a gluten free, high fiber bread crumb alternative, I wanted to share a recipe that I think really shows off the nut (in this case, almond) pulp to its full potential! 4 T fresh ginger 1/2 cup raw sugar 2 T agave, honey, or sub in a few drops of stevia 3 cups nut/seed pulp 1.5 t cinnamon pinch sea salt 2 Cups water

1/2 C ground flax seeds In your Vitamix (or other blender) combine ginger, cinnamon, sea salt, sweetener, and water and blend until smooth. Add in the flax and blend again. In a large bowl, stir together the pulp and flax mixture. Form into balls, and then flatten (I like to use the bottom of a small glass bowl to do this) onto non-stick dehydrator sheet. Dehydrate at 140 degrees for 1 hour, then decrease the temp to 105 and dry for 8 hours. Peel cookies away from teflex sheet and aloow to dry on the mesh screen until crispy (3-5 hours more).

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