Hi lovies!

Wanna know how to repurpose almond pulp in just 20 minutes? YES PLEASE!!!

Usually I make crackers (like THESE SWEET ONES & THESE SAVOURY ONES), but today I was feeling macaroons. I mean, admit it, you guys also get macaroon cravings every now & then, right? (EVEN IF YOU DON’T… at least admit it to make me feel good, kay?).

OH RIGHT, you’re wondering what I have leftover almond pulp from anyway, eh? HOMEMADE ALMOND MILK IS WHERE IT’S AT BABY! If you know, you know – on a weekly basis, I like to prep some sort of homemade plant-based milk, whether it be almond, cashew, oat or hemp (my faves!). When it comes to cashew, oat or hemp milk, there’s no leftover pulp (& no straining necessary) – they take less time & effort to prep but there’s just something about almond milk that I adore, so I go the extra mile. Plus, going the extra mile means I have leftover pulp & leftover pulp means that recipes like these come to life in my kitch!

ANYWHO, enough about nut & seed milks. Let’s talk MACAROONS.

Traditional macaroons are usually made with egg whites, BUT I WANTED A CHALLENGE SO A CHALLENGE I GOT (OR RATHER, A CHALLENGE I GAVE MYSELF!). I wanted to make these babies grain-free & vegan, so y’all know what that means, NO FLOUR & NO DAIRY OR EGGS. And low & behold… I NOW BELIEVE EVERYTHING IS POSSIBLE SO LONG AS YOU PUT YOUR MIND TO IT. I mean, I kinda already believed that, but now I believe in it even more, okay?

So yes, in case you were wondering if I accomplished the challenge, the answer is yes. They are gluten & grain-free & they are vegan baby!

P.S. Who’s with me? THERE’S SOMETHING SO DAMN GOOD ABOUT THE BLEND OF NATURALLY SWEET COCONUT & SEA SALT. Do you feel me? Great. Gotcha. Good.

These babes are made with just FIVE (Yes, 5!) ingredients (almond pulp, yacon syrup, coconut oil, sea salt & organic unsweetened shredded coconut). 

They are refined-sugar free & absolutely positively naturally sweetened with yacon syrup & coconut!

They’re also ready in just 20 minutes, BUT I TOLD YOU SO ALREADY!

Oh & in case you haven’t read or made any of my other recipes that contain yacon syrup, need I remind you that:

  • It can help with healthy weight maintenance & reduce obesity & insulin resistance.
  • It can also help with improved bone mass & overall bone health.
  • It improves digestion & immunity due to its prebiotic properties a.k.a. it’s GUT HEALING!
  • Yacon compounds have been shown to inhibit the growth and reproduction of cancer cells in numerous studies.

My loves, YOU’LL NEED:

  • 3/4 cup of almond pulp (leftovers from making homemade almond milk with 1 cup of soaked almonds)
    • You can sub the pulp for almond flour or almond meal but BEWARE, the batter might be slightly more oily due to the flour/almond meal, so I would recommend using only 1/2 tbsp. coconut oil & adding the other half, if necessary & if you find the batter is not holding or sticking together.
  • 1 tbsp. organic coconut oil (or coconut butter)
  • 3/4 cup organic unsweetened shredded coconut
  • 1 tbsp. yacon syrup (or pure organic maple syrup, coconut flower syrup or raw organic unpasteurized local honey)
  • 1/2 tsp. Celtic sea salt

Now, for that HOW-TO?

  • Combine all ingredients in a mixing bowl & mix until fully combined & incorporated. The batter will be crumbly but should stick & hold together when pressed between fingers.

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  • Preheat oven to 350F & line a baking sheet with parchment.
  • Use a tbsp. to portion out the batter & roll it into macaroons.

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  • Place the macaroons on the baking sheet & bake for 15 minutes, until golden around the edges.

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  • Remove from the oven & let cool (They will firm up a bit when cooled).
  • DEVOUR!

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