This is my version of milk and cookies. The cookies can be made from the left over almond pulp with saves money and makes double use out of your almond. What you end up with is a chewy morsel bursting with tasty apricots!
Ingredients:
1 cup almond pulp (left over from making almond milk) or 1 cup finely ground almonds
1 cup organic dried apricots (soaked for 1-3 hours)
1 cup organic dried dates (soaked for 1-3 hours)
1 cup organic unsweetened finely shredded coconut
1 teaspoon pumpkin pie spice
Directions:
Drain soaked apricots and dates saving the water for later use. Add all ingredients for a food process with the s-blade until well ground. Use the reserved water for the food processor to run if necessary. Process until a soft dough forms. Form mixture into 1 inch balls then flatten into the shape of a cookie. Dry in a dehydrate at 115 degrees until they are firm but still chewy about 8-12 hours depending upon your dehydrator.
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