Wednesday, August 24, 2011

Julie´s Long-Awaited Recipe Box

So just a few blogs ago I discussed my favorite way to make almond milk. At the end of it, I promised some of my favorite recipes for using up the almond pulp (the left-over almond pieces that are strained out of the milk). So without further ado, here they are. PS The nut pulp in each recipe is what is left from making one batch of almond milk following my original blogged recipe. It's from 1 cup of dry almonds. PPSS I almost never use eggs any more while baking...I substitute ground flax seed mixed with soy milk. If you don't have 1 Tbsp ground flax seed + 2 Tbsp soy milk, just use 1 egg. I like this substituting because now I can eat as much cookie dough and batter as I want and not worry about salmonella. Muahahaha. PPPSSS Remember you can always replace the oil with applesauce, we just can't get that here. Sheesh...I think I'm going to have to blog about all the little substitutions I like to use now........

Nut Pulp Fiction Bread
Left-over almond pulp from one batch of almond milk
1 cup +2 Tbsp whole wheat flour
1 cup +2 Tbsp all-purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup sugar
1 tsp olive oil
1 Tbsp ground flax seed + 2 Tbsp soy milk
1 cup soy milk (or regular milk or almond milk or yak milk...maybe not the yak milk...too grassy.)

Preheat oven to 325 degrees. Combine flours, baking powder, and salt. In a separate bowl cream together sugar and oil until crumbly, then add in the flax seed and the milk. Mix the wet and dry ingredients together. Pour into a greased 9x5 loaf pan. Bake for 1 hour and 15 minutes or until toothpick comes out clean from the center of the loaf. It makes 1 loaf of deliciously dense, richly textured bread. Yummmmmmm,

Gluten Free Death by Chocolate Chocolate Chip Cookies

1/2 cup rice flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup Hershey's cocoa powder
 Left-over almond pulp from one batch of almond milk
1 Tbsp flax seed soaked in 2 Tbsp of soy milk

1/4 cup agave nectar (you can use honey if you don't have agave)
1/4 cup olive oil
1/2 cup shredded coconut
Chocolate chips....liberally...1 cup plus however many extra you need to satisfy your chocolate addiction.

Mix all dry ingredients together (flour, soda, powder, salt, powder). Add in wet ingredients. Taste dough. This is an important step. You need to make sure it tastes good otherwise your cookies won't taste good either....Scoop into cookie shaped balls onto greased cookie sheets. Bake at 375 degrees for 15 minutes. You should be able to smell them at about minute 12, but resist the urge to take them out.

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