Almond Milk Pulp Macaroons

Coconut Macaroons

Liz has been making almond milk more and more lately.  One of the by-products of making this awesome milk is a lot of almond pulp.  We are not wasteful around here, so we’ve been adding the almond pulp to various things we make in the kitchen.  It is a great ingredient, as it is full of protein and can be used as a base in recipes, like a flour (as long as you lessen amount of liquid you add to offset the water in the pulp).

One yummy use for the almond pulp is to make macaroons.  Here is a great recipe we came across that uses the pulp and the amazing natural sweetness of Medjool dates.  As we play around with almond pulp recipes more, additional recipes may be posted… maybe even another variation or two on this one!

Enjoy!

 

Ingredients

  • 3/4 cup almond pulp
  • 1/3 cup pitted Medjool dates
  • 1/4 tsp sea salt
  • 1/8 tsp almond or vanilla extract
  • 3 tbsp coconut oil
  • 1/3 cup shredded unsweetened coconut

Preparation

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Combine dates, almond pulp, sea salt, and almond or vanilla in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Add shredded coconut and coconut oil and pulse until thoroughly mixed.
  3. Scoop 1 tbsp portions of the batter, roll into balls between your palms and place on the parchment-lined baking sheet.
  4. Bake until golden, 25-30 minutes. Cool for at least 30 minutes before serving.

 Notes

  • makes about 12 macaroons.
  • 1/2 tsp cinnamon can be added for a nice addition to the flavour
  • if you love chocolate (like we do) you can add a few tablespoons of cocoa into the mix before baking  or drizzle melted chocolate over the finished macaroons.

  Recipe modified from Yoga Journal post.

  Photo Credit: Roxanna Salceda License

Chocolate Raspberry Brownies

Vegan with no added fat.

Ingredients:

1 1/8 cup flour
¾ tsp. baking powder
¾ tsp. salt
1 ½ cup sugar
⅓ cup cocoa
3 tbsp. ground flax seeds (heaping) added to ¾ cup water (egg substitute)
⅓ – ½ cup apple sauce OR mashed raspberries (oil substitute)
1 ½ tsp. vanilla
1 ½ cups chocolate chips
¾ cup chopped walnuts, pecans, sunflower seeds or your choice of nut

Preheat oven to 350 F.

Preparation:

  1. Grease 9-inch, square baking pan.
  2. Combine dry ingredients in large mixing bowl.
  3. Mix ground flaxseeds with water in a small cup and let stand for 5 min until it is slimy (raw egg consistency).
  4. Add apple sauce, vanilla and flaxseed/water mixture.
  5. Pour mixture into large bowl and mix until combined.
  6. Mix in chocolate chips and walnuts.
  7. Pour mixture into prepared baking pan.
  8. Bake for 30 – 40 minutes. 

(Look for dryness of top of brownies and if slightly pulling away from sides of dish after 30 min.  If not, leave for a few minutes more.)
 
Notes:

  • Amount of sugar can be adjusted to taste.
  • More applesauce can be added as needed to add moisture to recipe .  Batter should be thick and wet, but not runny. 
  • Try adding dried cranberries for a different flavour.
  • Recipe can easily be doubled… usually the preferred size once you taste them!
  • Try recipe in spring form pan and sprinkle top with icing sugar before serving.

From the hands and heart of Kurt Frost in the kitchen at Sugar Ridge Retreat Centre.

Carrot Ginger Soup

Serves 6 to 8.

Ingredients:

7 cups of vegetable stock
2 lbs fresh carrots, peeled
4 stalks celery, grated
1 tsp black pepper
3 leeks, cleaned & sliced in half lengthwise
1/2 pint heavy cream (optional) 
4 tbsp butter
1 yam, peeled
1 tsp salt
1 tsp ground nutmeg
3″ piece of ginger, grated (I just chop it finely)

Preparation:

1. In a large pot, bring stock to a boil.
2. Chop all vegetables into small pieces (1/2″ cubes)
3. In a sauté pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg forapprox. 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.
Add salt and pepper.
6. To serve, add approx. 1 tbsp. of cream per serving and re-heat. Do not boil.

Serve in warm bowls.

Thanks to Kurt’s Aunt Barbara for this wonderful recipe!

Spicy Chickpea Salad with Cranberries and Lime

Ingredients:

1 cup bulgur wheat or quinoa
420 g can of chickpeas drained and rinsed
1/2 cup dried cranberries

Dressing

Grated rind and juice of 1 lime
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tbsp clear honey
2 cloves garlic, crushed

 

Preparation:

1. Prepare bulgur wheat or quinoa and set aside to cool.
2. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Add snow peas for a nice crunch and great colour.
3. Drain bulgur wheat or quinoa really well (use a strainer with very small holes) and mix into salad.

To add some colour and crunch chop some snow peas and toss it in.

– See more at: https://www.sugarridge.ca/chickpea-salad.html#sthash.GBzEbLzP.dpuf