Healthy, quick, sugar and dairy free!!!
I came up with these because I make alot of almond milk and wanted to use the pulp, and I love biscuits! So I freeze the pulp until I have no more containers left (; and then dehydrate the almond pulp, blend or process until it’s smooth and volià …. you have almond flour. We all need a biscuit every now and then to brighten the day right?(:
These are super easy, delish and quick. Im all about things being quick and easy ,and they have no nasties, so there is no guilt involved(; I love to snack all day long, and these are great for a little something sweet.
Makes: 15 crunchies Time: 20-25 minutes
1/4 Cup almond pulp (or flour)
1 Cup Oats
1 Cup Pecans- Coarsley chopped
1/2 tspn Baking Soda
1/2 tspn Cinnamon
1/4 tspn Salt
4 Tbls Coconut Oil
5 Mejool Dates
1/3 cup Honey or Maple syrup
1 tspn Vanilla extract
6 Tbls Almond Milk or of choice
Preheat oven to 180 degrees.
Blend half of oats and half of pecans together then mix all the dry ingredients in a mixing bowl adding the blended oats and pecans.
Melt the coconut oil then place all the wet ingredients into a high speed blender along with the melted coconut oil and blend until a paste is formed. Then add the paste into the mixing bowl with the dry ingredients. Mix well. Make a small ball in your hand place onto a baking tray and press into a cookie shape. Or you can place the whole mix into a crunchie or cake pan and cut into squares.
Place in the oven and cook for 15-20 minutes or until golden brown. Let them cool and then dive right in along with a glass of almond milk. (;