If you’re a fan of almond milk or any nut milk, I suggest you consider making your own (if you don’t already) for two reasons. One, its cheaper than buying from the supermarket and two (more importantly) home-made almond milk won’t contain additives such as Locust Bean Gum, Gellan Gum and Sunflower Lecithin that the shop bought varieties do. Although there seems to be some controversy about whether such additives are harmful for the body or not, personally I would rather play it safe and stick to making my own, besides, it’s so damn easy.
So if you haven’t before, try it! You will find dozens of videos and recipes on the net or click on this link to get a heads up. http://www.youtube.com/watch?v=WeZCMNB2YO0
Right, so after you have made your amazing almond milk (it wasn’t hard was it?) you will find that you are left with some almond pulp. Don’t throw this away because here is an easy peazy recipe for Fruity Almond Pulp Bars. Speedy, hassle free to make and these vegan bars are baked without a trace of refined sugar.
I’ve been eating these little darlings for my breakfast…rather a lot! They’re soft, naturally sweet, elegantly modest mouthfuls of fruitiness. I really hope you enjoy them as much as I have.
- 8oz Almond pulp
- 6oz Oat flour (make your own my blitzing up organic porridge oats)
- 2oz Dried apricots
- 2oz Sultanas
- 4 Dried figs chopped
- 100ml Maple syrup
- 200ml Melted coconut oil
- Pre-heat the oven to 180 degrees/gas mark 4 and line an 8 inch cake tin with parchment paper.
- Place the almond pulp, oat flour and dried fruit into a bowl and combine.
- Add the coconut oil and maple syrup and mix together.
- Pour into the prepared tin and bake in the oven for 20-25 minutes.
- Leave to cool in the tin before removing and cutting into slices.