If you make your own almond milk, this recipe from Heather at Gluten-Free Cat is one that you’ll want to add to your repertoire! Almond pulp left over from making almond milk is a key ingredient in her recipe for Raw Chocolate Crunch Cookies.
Soaking whole grains (oat groats and buckwheat groats) and dehydrating the batter are required to make these very appealing, nutrient-dense cookies, but if you are a fan of raw recipes, those two steps will likely come as no surprise to you. (FYI: If you’ve never used a dehydrator before, note that they run the gamut from very basic and low cost like this one to large and expensive like this one.) Other ingredients in Heather’s cookies include nut butter, nuts, raw cacao powder, and maple syrup. Yum … some of my very favorites!