In January I stopped eating dairy and have never looked back. I do miss the occasional mature cheddar and Branston pickle sandwich but overall there are plenty of alternatives that satisfy and often taste so much better. The number one that springs to mind is Almonds, this little nut is a Super Food. Being the most nutritionally dense, offering potassium, calcium, magnesium, phosphorus, vitamin E and iron you really can’t argue its worth a try to add these to your daily feast.
Obviously with any nut they can be high in calories so I wouldn’t eat a large bag, a handful day is a great start and can aid to weight loss, lowering blood pressure and have heart benefits when eaten wisely.
I started making my own almond milk this year and have gradually perfected the balance of soaking, storing, blending and adding natural sweeteners to make it taste fabulous. I can honestly say I cannot wait each morning to warm up my home made almond milk and pair it with my other love, my Nespresso machine.
So, as you make your delicious almond milk, what does one do with all that amazing pulp left in the nut bag???
Answer; you treat yourself to a morning, lunchtime, afternoon or evening booster.
This weekend I made cookies for the family, one batch for me without any sugar or flour and a batch for the kids which did have a few extra bits in it including Chloe’s generous addition of chocolate chips with a large smile.
For the Almond cookies you will need
- 3/4 cup of melted farm feed butter
- 3/4 cup of nut pulp or whatever you have from your straining, if you have less just add a little extra flour
- 3/4 cup of almond flour
- 2 eggs
- 1 tsp of almond essence
- 1tsp baking soda
- 1/3 cup of chopped dried apricots
- 1/3 cup of chopped almonds slithers
- 1/3 cup of chopped dried unsulphered cherries
- optional add is chopped crystallized ginger
Steps to yummy
- Im a large bowl melt butter
- Whisk in the eggs
- Mix in the almond pulp, all dried fruits and nuts
- Fold in flour
- Transfer mixture to sheet of foil and make into a sausage, wrap and place in the fridge for an hour
- Preheat over to 375, remove mix and cut into 1 inch rounds then pat down onto parchment paper placed on a baking tray.
- Bake in over for approx 15 minutes
Berry Cookie Cobler
To make simple take berries of your choice, (mine are blueberries and blackcurrants), place in a small ramekin and top with a rustic crumble of your almond cookie mixture. Place ramekins on a baking tray and cook for 10-15 minutes on 375F.
Enjoy with a little almond kiss from Literally Life.