I don’t like wasting almond pulp left over from making almond milk every day. I tend to make cookies with the dried out pulp, which is then almond flour. My boys love to help, especially as these little biscuits are so cute!
One cup of soaked almonds tend to yield one cup of almond flour. If you don’t have a dehydrator you can dry the pulp out on a baking sheet at your oven’s lowest temperature. Keep checking it and breaking up clumps as it’s drying.
- 1 cup sieved almond flour
- Pinch Himalayan salt
- Pinch baking soda
- 1 tbsp + 1 tsp melted coconut oil
- 1/2 tsp vanilla essence
- 1 tbsp + 1 1/4 tsp maple syrup
- Extra maple syrup for drizzle
- Mix the wet ingredients in a bowl
- Mix the dry ingredients in a seperate bowl and then add the wet to the dry.
- Using your hands, mix the two well.
- Use 1 tbsp for each biscuit and place it onto a tray lined with baking paper
- Gently press the biscuits down with the back of a spoon, using your fingers to keep them together
- Bake at 160 degrees fan assisted for around 10 minutes, checking after 5 mins.
- Drizzle with maple syrup
* The batter may seem a little dry once mixed. If so add another little dash of maple syrup.