I make my own almond milk at home and often wonder what to do with the leftover pulp as I'd rather it not go to waste (in the compost). I've tried *many* almond pulp baking recipes and often find they become very crumbly. I stumbled upon this almond pulp biscotti recipe and modified it to be vegan and the consistency I like.
- 1 cup almond pulp, leftover from making homemade almond milk, dried out in the oven or dehydrator and blended to become a flour like consistency
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 1 tsp vanilla
- 2 chia or flax eggs (2 tbs chia or ground flax seeds + 6 tbs water)
- 1/2 cup sliced almonds
- 3/4 cup almond milk as needed for desired consistency of dough
- Preheat the oven to 350 degrees and line a baking sheet with a silpat or baking paper.
- Combine all dry ingredients (pulp, flour, baking powder, sea salt) into a medium mixing bowl and stir
- Combine flax or chia seeds and water in a small bowl and set aside until it forms a gel (approx 2 minutes)
- Cream together coconut sugar and coconut oil with an electric mixer
- Slowly add in flax eggs & vanilla
- Add in dry ingredient mixture in spoonfuls to the wet ingredients until thoroughly combined.
- If the mixture is dry and crumbly, add in almond milk in 1/4 cup at a time and mix together until the dough becomes the consistency of cookie dough.
- Stir in sliced almonds. You can use any nuts you like here. I've also tried this with pecans.
- Roll dough into 2 logs and place on the baking sheet.
- Bake the logs for 35-40 minutes or until browned on the outside and firmed up.
- Remove from the oven and let the logs cool for about 10 minutes.
- Using a serrated knife, diagonally cut the logs into slices and place back on the baking sheet.
- Continue baking the slices until they've reached the desired crispiness, about 10 minutes.
- Remove from the oven and let cool, then enjoy with a hot cup of tea!!
These biscottis are always a hit - and actually the only biscotti I have ever made. They're not too crumbly and are a tasty afternoon or morning snack. Refer to the original recipe linked above for a non vegan version with eggs and butter. Enjoy!!