As I have mentioned in prior posts, I have been making almond milk and turning the almond pulp that is leftover from the milking process into almond flour; something that is oh-so-easy and I highly recommend doing. Just take a gander at this chart to see how much better it is for you than some alternatives!
|Nutrition Info (100g)||Protein||Carbohydrates||Glycemic Index||Fiber|
|Almond Flour||21.94 g||19.44 g||< 1||10.4 g|
|White Wheat Flour||9.71 g||76.22 g||71||2.4 g|
|Rice Flour||5.95 g||80.13 g||98||2.4 g|
It came out perfect, but I wanted to make use of it in the same day since I had the time, so I scoured the internet for some good recipes that incorporated the ingredients I had on hand, and this is what I came up with. Now, I didn’t follow this recipe exactly since I didn’t have everything that it called for, and I added some tweaks of my own. Here’s what I really used:
Ingredients: for 16 bars
– 1 cup almond flour
– 1/4 teaspoon sea salt
– 1/4 cup coconut oil
– 2 tablespoons honey
– 1 tablespoon water
– 1 teaspoon vanilla extract
– 1/2 cup unsweetened shredded coconut
– 1/2 cup pumpkin seeds
– 1/4 cup raisins
– 1/4 cup sesame seeds
– 1/4 cup dried cranberries
– 1/4 cup walnuts
– 1/4 cup dates
1. In a food processor, combine almond flour and salt.
2. Pulse in coconut oil, honey, water and vanilla.
3. Pulse in everything else! Make sure all is blended together.
4. Press dough into an 8×8 baking dish (wet hands with water to pat down).
5. Bake at 350° for 20 minutes.
4. Cool bars in pan for 2 hours, then enjoy!
Aren’t they pretty?! Have a great day, everyone… don’t forget to smile!