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.

 

Recipe

Makes: 15 crunchies    Time: 20-25 minutes

Dry Ingredients

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

 

Wet Ingredients

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. (;

Enjoy!!!