Breakfast Banana Bread Cookies

While I do love my homemade almond milk, I know that with each batch I risk being left with a substantial helping of leftover almond pulp. I toss it in a container in the fridge, and usually then give it a periodic whiff to ensure it still smells okay, dreaming of the day I’ll use it for facial scrub or make crackers or find a catch-all use for my scraps… and then eventually, it kinda smells like nail polish remover and I solemnly scrape it into the compost heap, resigning another loss. Those poor almonds.

BUT NOT TODAY.

In a last-dash effort to prove the hero, saving my almond pulp from decades of decomposition, I scraped a batch into the food processor and followed it with other things that sounded yummy, or at least palatable, like ripe bananas (those old ones you’d freeze or save for banana bread anyway), nuts, seeds, and some superfoods. (I will also add this occurred past 1 a.m., thus proving that even zombies can make these cookies. Or generally really tired people.)

And I’ve gotta be honest, I kinda saved the day here. These healthy cookies are a superhero, superfood success.

Meet my new second breakfast.

Breakfast Banana Bread Cookies (can be raw, vegan, added sugar-free, soy-free, gluten-free)

Ingredients:

1 cup almond pulp

3 ripe bananas

1/4 cup crushed walnuts

1/4 cup sesame seeds

1/4 cup pumpkin seeds

1 tbsp each hemp seeds, sprouted flax, chia seed, maca (or whatever you have on hand ie. salba, bee pollen, etc.)

1/4 cup goji berries

1/4 cup cacao nibs

1/4 cup crushed walnuts

1/4 cup sliced almonds

Directions:

Turn oven on to 150. Place all ingredients up to hemp seeds in food processor and pulse until desired consistency is reached. Transfer from food processor to bowl and stir in remaining ingredients. Use an ice cream scoop to scoop out little balls of fixture, roll and flatten into small cookies on a cookie sheet lined with parchment paper. Bake for one hour, flip cookies, and bake another hour on the other side. If you have a dehydrator, bake these guys overnight for rawsomeness.


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Brunch Like a Cave(wo)man

The more and more research I do re: the candida diet, the more and more I see its resemblances to the paleo, or caveman way of eating: No gluten. No sugar. Heavy emphasis on meats and proteins. (What I really mean by this, is that lately I’ve been hacking recipes from paleo bloggers.) Usually I stick to the raw- vegan- superfood- ideal, but being off fruit, the majority of nuts, yeast and sugar it’s been tough to use a lot of their suggestions.

On a side note, I’ve really upped my green smoothie quota this week week, and they’re just worlds and worlds better with my homemade almond milk. But making lots of homemade almond milk means loads and loads more of almond pulp… pulp I don’t want to just throw down the drain. I’d thought about scrubbing my face with it, or turning it into granola… but then I found this recipe and forgot about all of that.

It’s Sunday. It’s brunch time. It’s cave(wo)man food time. And thus, I present you:

MAN-CAKES (sugar-free, gluten-free)

(Idea copped and adapted from Mark’s Daily Apple)

Ingredients:

1 cup almond meal/pulp (you can get almond meal store-bought too)

3 eggs

Dash of vanilla extract

Pinch of cinnamon

Directions:

Mix all ingredients together. Fry, preferable in coconut oil. Drizzle with maple syrup (YUM), or make the sugar-free syrup as below!

Now eat. Eat like man. Hungry man. Hungry man who only has time for four ingredients! NOM NOM.

Butter Syrup (as pictured above, sugar-free, vegan, gluten-free, dairy-free, etc.)

(adapted from The Love Vitamin)

1 tablespoon coconut butter (normal butter is fine too)

1 teaspoon vanilla

A few drops liquid stevia

Pinch of cinnamon

Pinch of sea salt

To make simply melt the butter and stir in other ingredients. Drizzle (or if you’re like me, DIP) your pancakes in the ooey, sweet goodness. Oh. God. Yes.