A few posts ago I mentioned my dehydrator extravaganza which included a Crunchy Oaty Cereal recipe. A quest to find uses for the mounds of almond pulp in my freezer resulted in these three recipes with one base. Soft, dense chocolate chip cookies which double as chewy chunky granola bars, and which triple as crunchy granola - all zipped together in the food processor. What could be easier?! All the almond milk is perfect for your cereal, cookies, and chia pudding.
Chocolate Chip Cookies
2 cups lightly packed almond pulp*
1/2 cup ground oat groats
1/2 cup + 2 tablespoons maple syrup
1/3 cup ground yellow flax
4 tablespoons water
1 tablespoon pure vanilla extract
1/4 teaspoon himalayan salt
Combine all ingredients except the cacao nibs together in a food processor.
Briefly pulse in the nibs.
Arrange spoonfuls of dough on a teflex sheet. Dehydrate at 145F for 2 hours. Turn the temperature down to 115F and continue dehydrating for 6-10 hours depending on how soft you like the cookies on the inside.
Soak 1 cup raw almonds in enough water to cover them plus one inch, for 12 hours.
Drain and rinse until the water runs clear.
Blend the almonds with 3-4 cups water until smooth.
Strain the liquid through a nut milk bag.
*Use the pulp in cookies, cakes, crackers...
Add your favorite dried fruits, nuts, seeds to the dough (in this batch I added chopped dried apricots, goji berries, hemp seeds, sprouted buckwheat, coconut, cacao nibs, walnuts, dates, and cinnamon). Form the mixture into a square, dehydrate for a 2 hours at 145F. Lower the temperature to 115F and continue dehydrating for 6 hours. Slice into bars, and dehydrate 2-4 hours more.
Take the granola bar mixture, add more shredded coconut and crumble onto a teflex sheet. Dehydrate until crunchy, about 12 hours.