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@toxicasolis2:

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Friday 09 October 2026 19:12:32 GMT
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Homemade Almond Milk & Almond Pulp Cookies 🍪🥛 Zero Waste.. A simple 2-in-1 recipe: first make fresh almond milk, then use the leftover almond pulp to make soft banana-cinnamon cookies. Ingredients For the almond milk * 200 g raw almonds * 500 ml water * 2 dates, pitted * Pinch of salt For the cookies * Almond pulp left from the milk * 1 ripe banana * 1 large egg * 1 tsp cinnamon * Melted chocolate, for dipping (optional) Preparation 1. Soak the almonds in water until softened, then drain. 2. Add the almonds to a blender with the 500 ml water, dates, and a pinch of salt. Blend until smooth and creamy. 3. Strain through a nut milk bag or fine cloth, squeezing very well. Pour the almond milk into a bottle and refrigerate. 4. Squeeze the almond pulp as dry as possible. This helps the cookies hold their shape better. 5. Transfer the almond pulp to a bowl. Add the banana, egg, and cinnamon. Mash and mix until a thick dough forms. 6. Divide into roughly 11–12 balls (about 33 g each) and place them on a parchment-lined baking tray. 7. Flatten each ball slightly and press with a fork to create ridges. 8. Bake at 180°C / 350°F for about 20 minutes, until lightly golden around the edges. 9. Let cool completely, then dip half of each cookie into melted chocolate if desired. Let the chocolate set before serving. #EasyRecipes #almondmilk #almondcookie
Homemade Almond Milk & Almond Pulp Cookies 🍪🥛 Zero Waste.. A simple 2-in-1 recipe: first make fresh almond milk, then use the leftover almond pulp to make soft banana-cinnamon cookies. Ingredients For the almond milk * 200 g raw almonds * 500 ml water * 2 dates, pitted * Pinch of salt For the cookies * Almond pulp left from the milk * 1 ripe banana * 1 large egg * 1 tsp cinnamon * Melted chocolate, for dipping (optional) Preparation 1. Soak the almonds in water until softened, then drain. 2. Add the almonds to a blender with the 500 ml water, dates, and a pinch of salt. Blend until smooth and creamy. 3. Strain through a nut milk bag or fine cloth, squeezing very well. Pour the almond milk into a bottle and refrigerate. 4. Squeeze the almond pulp as dry as possible. This helps the cookies hold their shape better. 5. Transfer the almond pulp to a bowl. Add the banana, egg, and cinnamon. Mash and mix until a thick dough forms. 6. Divide into roughly 11–12 balls (about 33 g each) and place them on a parchment-lined baking tray. 7. Flatten each ball slightly and press with a fork to create ridges. 8. Bake at 180°C / 350°F for about 20 minutes, until lightly golden around the edges. 9. Let cool completely, then dip half of each cookie into melted chocolate if desired. Let the chocolate set before serving. #EasyRecipes #almondmilk #almondcookie

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