Lots of experimenting going on over here.

Batch after batch of almond milk making because I needed more pulp!

Someone please come over and help me chug this milk.

So far I’ve come up with two addicting recipes.

Crackers + a hearty breakfast bread.

The crackers are dense and crunchy and sweetened only with banana. However, for a bit more sweetness you can definitely add maple syrup.

I ate 1/2 the batch of the crackers without blinking an eye. Most were straight from the oven but then I took out a jar of peanut butter from the fridge.

Game.

Over.

And now for the bread.

It’s actually the same recipe as the crackers but with dried fruit, nuts, and seeds added to the mix. Then, instead of spreading it thin it’s baked in a 9x9 pan which turns it into a thick, dense bread full of crunch + chew.

With a side of fruit it’s the perfect grab + go breakfast that will leave you feeling satiated all morning long.

A smear of maple cinnamon almond butter + jelly never hurts, right?

Now for a little more explanation for the almond milk making. I’ve made this on the blog a few times before but never has it been easier or tastier.

As mentioned yesterday, the nut milk bag is key. A huge bonus in comparison to cheesecloth is that it’s reusable! I’m not sure if all NMB’s [can’t keep typing that name!!] are created equal but so far I am loving this one. You can strain the milk much faster and you’ll be left with absolutely no pulp in the milk!

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Homemade Almond Milk

vegan, gluten-free // yields 32oz milk // yields ~1 cup almond pulp

If you find yourself with an abundance of almond milk and can’t use it quickly enough freeze the extra in ice cube trays, then store in a sealed container in the freezer. Use instead of regular ice cubes in smoothies!

1 cup raw almonds
3 1/2 cups water
water for soaking
nut milk bag [the one I have]

Cover almonds with cool water and soak overnight or for at least 4 hours. Or, cover almonds with water in a pot and bring to boil over medium heat. Turn off the heat, cover and let sit for 1 hour.
Rinse and drain the soaked almonds then place in your blender with 3 1/2 cups water.
Blend starting on low and working to high for about 30-60 seconds until fully blended.
Hold the nut milk bag over a large bowl and pour the milk through the bag.
Let the milk strain by squeezing the bag from the top down. The squeezing process should take about 2-3 minutes until no more liquid comes out of the bag.
Pour into a 32oz sealable container and refrigerate for 2-4 days. Shake before each use.
Remove the leftover pulp from the bag and store in a sealed container in the fridge for 3-4 days. Yields just over 1 cup of loosely packed almond pulp.

tips/substitutions: You can make this using a variety of nuts and seeds and even things like oat groats. Sometimes the amount of water to nuts/seeds/oats will vary depending on the flavor and creaminess you like. You can also experiment with sweetening the milk in a variety of ways: soaked + pitted dates, warmed honey/maple syrup, or a few pinches of your sweetener of choice. Make sure they fully blend in the milk. Things like cinnamon, vanilla, cocoa powder, etc. can also be added.

Ideas for leftover almond pulp:

1-2 tablespoons in a fruit smoothie
experiment with adding small amounts (~1/4 cup) to things like muffins + quick breads for added moisture
stir in 1-2 tablespoons in the last 1 minute of making stovetop oatmeal
added to granola before baking
added to pancake recipes
dehydrate into almond meal
compact in a sealed container and freeze for later use

Oh, and by the way…

Throwing the crackers into a bowl, adding banana, and pouring your freshly made almond milk overtop, makes one killer bowl of cereal.

Crunch, crunch.

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Cinnamon Peanut Butter Almond Pulp Crackers

vegan, gluten-free, grain-free // yields ~120-150, 1-inch crackers

1 cup loosely packed almond pulp, from 1 batch of almond milk
1/2 cup mashed banana, egg-like consistency
6 tablespoons peanut butter
1/4 cup ground flax meal
2 teaspoons vanilla extract
1 1/2 – 2 teaspoons cinnamon
1/8 teaspoon salt
2 tablespoons maple syrup, optional

Preheat your oven to 300* F.
Line 2 medium sized baking sheets with parchment paper.
Add all ingredients in a large bowl and mash together with a fork until fully combined. You should be left with a soft, loosely formed ball of dough.
Split the ball in half and place on each parchment lined pan.
Spread with your hands evenly and as thinly as possible. Ideally, 1/16 – 1/8-inch thick.
Score with a butter knife into about 1x1-inch sized crackers.
Bake for 30 minutes, then carefully flip each cracker over and bake for another 15 minutes.
Flip again and bake for another 10-15 minutes, or until deep golden brown. They will still be slightly soft when removed from the oven. Total bake time: 55-65 minutes.
Let fully cool. Crackers will become crunchy as they cool. Store in a sealed container on the counter for 1-3 days.

Almond Pulp Breakfast Power Bread vegan, gluten-free, grain-free // yields 1, 9x9-inch pan

1 cup loosely packed almond pulp, from 1 batch of almond milk
1/2 cup mashed banana, egg-like consistency
6 tablespoons peanut butter
1/4 cup ground flax meal
2 teaspoons vanilla extract
1 1/2 – 2 teaspoons cinnamon
1/8 teaspoon salt
1/2 cup dried cranberries/cherries/raisins
1/3 cup chopped walnuts
2 tablespoons sunflower seeds
2 tablespoons maple syrup, optional

Preheat your oven to 300* F.
Line a 9x9-inch baking pan with parchment paper.
Add the pulp, banana, peanut butter, flax, vanilla, cinnamon, salt, and maple syrup [if using] to a bowl and mash with a fork until fully combined. You should be left with a soft/moist, loosely formed ball of dough.
Mash in the dried fruit, walnuts, and seeds.
Place in the pan and spread out evenly with your hands. It should be about 1/4-inch thick.
Bake for 35 minutes in the pan then remove from the oven.
Holding the sides of the parchment paper, remove the bread from the pan and place on a larger baking sheet.
Make 4-5 slices and spread out on the pan and bake for 15-25 minutes longer. The slices should have a thick crusty exterior but still moist on the inside.
The slices will firm and thicken more as they cool.
Store sealed in the fridge for 3-5 days and reheat in a pan with a little coconut oil or even in your toaster oven.

tips/substitutions: I made these with and without the maple syrup and enjoyed both versions. Do not sub applesauce for banana as it will take away almost all of the sweetness. Feel free to sub any nuts/seeds in the bread. I do not suggest using smaller than a 9x9 pan for the bread, but you could press the dough into muffin liners to 1/4-inch thickness and follow baking instructions. I’m sure you could also use a dehydrator for these recipes.

I also tested a 3rd recipe for muffin-like almond pulp bars [above] but failed twice. Too much moisture on the inside. Hopefully, I will have that recipe figured out soon!

Almond Pulp Recipes Around the Web:

Gena - Choosing Raw - almond veggie bread, coconut macaroons, and vanilla sugar cookies
Sarah - My New Roots - almond pulp hummus
Elana - Elana’s Pantry - almond pulp crackers
Sonia - The Healthy Foodie - almond, date, and vanilla smoothies

Have fun experimenting!

Ashley

This idea popped in my head because of 2 reasons.

1] My parents sent a box of dark chocolate bark with cashews + dried fruit for Valentine’s Day [thank youuuu parents!!] and I LOVED it. Typically, I am not a big fan of dried fruit in food but the chewiness coupled with the rich, velvety dark chocolate was addicting!

2] I wanted to make a quick treat for Valentine's Day. Something fun with a pop of color.

I instantly thought of the bark. Maybe because I was noshing on it while I was thinking of what to make…

Hmmm…white chocolate bark?

No…I don’t really like white chocolate.

Hmmm…I have a full jar of freshly made coconut butter in my fridge.

Coconut butter chocolates?

Wait! Coconut butter BARK! Filled with crunch + chew!

Bingo.

I obviously had to make a chocolate version, too.

Don’t tell me you wouldn’t have done the same thing.

I tried two different methods for the chocolate version.

One using cocoa powder and maple syrup [pictured right] and one with dark chocolate chips [pictured left]. They both turned out but the dark chocolate chip version was a bit smoother in texture.

An incredibly easy treat to make and pass out to friends, family, or your new crush. Or maybe that old crush who you live with and love.

Also fun for the kiddos to get involved with this one. Who doesn’t like piling on toppings and making your very own coconut butter creation??

Sprinkles, dried fruit, nuts, seeds, chocolate, whatever floats your boat.

I used a wide variety of toppings, including: India Tree nature’s colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

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Coconut Butter Bark

gluten-free, grain-free, vegan, sugar-free // yields 1, 8x8 pan with 1/4-inch thick bark

inspired by:vanilla bean coconut butter cups with a coconut butter how-to

1 cup coconut butter, melted or freshly made
fruit + nut toppings, sprinkles, etc.

Pour the melted coconut butter onto a parchment lined pan. Use a pan with edges if you want the keep the thickness and shape consistent. Mini bread pans, bread pans, and muffin or mini muffin tins work perfectly! Just be sure to line them with parchment.
Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
Refrigerate or freeze until set.
Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

Chocolate Coconut Butter Bark

gluten-free, grain-free, vegan // yields 1, 9x9 pan with 1/4-inch thick bark

cocoa powder version:

1 cup coconut butter, melted or freshly made
2 tablespoons unsweetened cocoa powder
2 tablespoons unrefined coconut oil
4 teaspoons maple syrup, warmed
fruit + nut toppings, sprinkles, etc.

Melt coconut butter in a small pot over low, stirring constantly [if not using freshly made].
Add the coconut oil and stir until melted combined.
Add the cocoa powder and warmed maple syrup [honey or agave] and stir until smooth and fully combined. It will be thick but pourable.
Pour the melted coconut butter onto a parchment lined pan.
Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
Refrigerate or freeze until set.
Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

chocolate chip version: This version was a bit smoother texturally in comparison to the cocoa powder version and combined a bit easier in the pan.

1 cup coconut butter, melted or freshly made
1/4 cup vegan dark chocolate chips
fruit + nut toppings, sprinkles, etc.

Melt coconut butter in a small pot over low heat, stirring constantly [if not using freshly made].
Add the chocolate chips and stir until melted and fully combined. Taste and add more chocolate chips if desired.
Pour the melted coconut butter onto a parchment lined pan.
Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
Refrigerate or freeze until set.
Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

tips: Be sure to line whatever pan you’re using with parchment or a non-stick baking mat. If using freshly made coconut butter it should already be in its drippy, melted state so you can skip the melting step. This my favorite brand of cocoa powder. The chocolate versions produce a bit more bark since you’re adding more ingredients than just the coconut butter.

Eat something sinfully delicious today.

And give someone a hug.

Happy Valentine’s Day.

Ashley