Espécie Almond Pulp Cereal (Paleo)

Espécie Almond Pulp Cereal

What do you do when you make homemade almond milk and have leftover pulp? Well in my house full of Mini-Foodies who are fans of crackers, I often make crackers. But I have been making scones lately and, since I had run out of almond flour, why not experiment with almond pulp in scones?  Since the holiday season I have also been on “experiment-with-all-things-Espécie-flavored” mode. We all enjoy scones and Espécie, so why not combine the two? What could go wrong, I thought?

Nothing, but rather than end up with scones, I ended up with cereal shaped in triangles that I crumbled into almond milk, yum!

1-1 1/4 cup almond pulp
1/3 cup coconut flour
1/2 tsp baking soda
pinch sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp anise
1/4 tsp nutmeg
pinch black pepper
4-5 Medjool dates, pitted & chopped
1 egg

Preheat oven to 350 degrees.
Pulse almond pulp, coconut flour, baking soda, soda, spices. Add dates. Blend well. Add egg & incorporate.

Place dough on parchment paper lined baking sheet. Flatten as you would crackers to desired thickness. This will determine baking time. Score into desired shape such as triangles or squares. Bake until desired crispness is reached, about 30-35 minutes.


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