- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 23 mins
- Serves
- 10 cookies (or muffins)
Description
By Audrey Sckoropad
I make my own almond milk a few times a week, which leaves me with a lot of leftover almond pulp. I like to add it to my recipes to make sure nothing goes to waste. Here is one of my favourite recipes with nut pulp!
Ingredients
- 1 cup
- nut pulp
- ½ cup
- vegan butter (Earth Balance) or coconut oil
- ¼ cup
- coconut sugar (or maple syrup)
- ⅓ cup
- apple sauce
- 1 tsp.
- vanilla
- 1 ½ cups
- gluten-free flour
- 2 tsp.
- baking powder (aluminum-free)
- ½ tsp.
- sea salt
- ¼ tsp.
- baking soda (aluminum-free)
- 1 cup
- ripe bananas, mashed (3 bananas)
- ⅓ cup
- carob chips, nuts, etc. (optional)
Directions
- Step 1
- Add all ingredients to a bowl in the order given above and mix until smooth. Place 15 mL (1 tbsp.) spoonfulls of mixture on a parchment-lined baking sheet. Bake at 190 °C (375 °F) for about 13 minutes.
- Step 2
- *Approximately half of the flour is replaced by nut pulp (which can be stored in the fridge for 4 days).
