We’ve started making our own almond milk! Now we have all kinds of almond meal as a by-product. After making the milk, the solids need to be dried out in the oven for a few hours and then, there you go, almond flour. And cookies!! Other recipes use some maple syrup or sweetener so go for it if you like. Original recipe is from here: http://tinyurl.com/ng89hnq
Before baking (chocolate but no jam) and then after baking : )
2/3 cup well mashed ripe banana (the riper the better)
4 tablespoons virgin coconut oil
1 teaspoon pure vanilla
1 1/2 cups old fashioned rolled oats
1/2 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated ginger
1/4 teaspoon fine sea salt
chopped dark chocolate
fior di frutta blueberry jam (or other sugar-free blueberry preserves)
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In medium bowl stir together mashed banana, coconut oil, ginger, and vanilla until well blended. Combine oats, almond meal, cinnamon and salt; mix well. Add to wet mixture. You can add a splash of almond milk if you think your batter is too dry, but it isn’t a particularly wet mixture.
Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.) Put a thumbprint in those you want to add jam to at the end. Add chocolate chunks to the tops of the uncooked cookies that will be chocolate (we do half thumbprint/jam, half chocolate).
Bake 13 to 18 minutes until bottoms are lightly browned. Our oven always does well with 15 minutes. Cool completely on baking sheet.
Makes 20 to 2 dozen small cookies
5 small apples, cored and sliced (no need peeling)
1 tbsp citrus juice (lemon is best)
2 cups oats
2 handfuls walnuts, rough chopped
1/3 cup agave nectar
1/3 cup coconut oil or vegan margarine, melted
a bunch of cinnamon
a little ground cloves
a little ground ginger
a little ground nutmeg
a pinch of salt
1. Preheat oven to 375-degrees. Grease a small (11×7ish) baking dish.
2. Core and slice the apples. Toss them in a large bowl with the lemon juice, then fill baking dish with apples.
3. Mix the oats, chopped nuts, melted oil/margarine, agave nectar and spices in a large bowl until all the oats are coated with oil/agave. Top the apples with this mixture, spreading it evenly and covering all exposed apple slices.
4. Bake for 40 minutes. Serve warm.
Mary-Grace and Carol made this for, I think Uncle Dave’s birthday in 2011. It may have been 2010. Whenever it was, it was very good – a moist dense cake with a lovely flavour. It was served with warm homemade applesauce which made it really perfect.
½ c margarine
1 tbsp agave
1 egg or egg replacement (1Tbsp flax + 4 Tbsp water, processed together)
1 c cut up prunes
1 jar unsweetened applesauce
1 teaspoon pure vanilla extract
2 cups whole wheat all purpose flour
2 teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon ground cloves
1 c broken walnuts, toasted (or any nuts you like)
Fills 1 greased 8” pan. Bake at 350 F for 1 hour. Double recipe for a 9 x 13 pan.
1. Cream agave and margarine together, then add egg and combine thoroughly. Add applesauce, vanilla and prunes.
2. Whisk together flour, baking soda, cinnamon and cloves.
3. Add dry ingredients to wet until just combined and add then add the nuts. You want everything to be combined but you don’t want to stir too much.
4. Bake in the center of your oven.