So pretty, so healthy, so EASY!! The almond pulp adds protein and really amps up the yum factor. You could substitute any other fresh or frozen fruits you like but this version comes out a beautiful sweetheart pink. It was almost a shame to drink it! (I said almost…)
Ok, I realize it is not cold outside. I KNOW, it’s still summer! I am with you on this, trust me. But I was suddenly struck with a craving for hot chocolate and I was not about to wait for the dreaded winter that I still refuse to believe is just around the corner. This stuff is rich, creamy and chock full of antioxidants. You won’t even miss the dairy.
Crisp, satisfying and not too sweet, this granola is an excellent use for leftover almond (or other nut) pulp. The addition of oats and coconut give it substance and balance the chocolate and cherry flavors nicely. This granola smells amazing as it bakes and works especially well over yogurt, as well as over oatmeal or just eaten out of hand as a snack.
Trust me your coffee will love this. I am not a milk drinker, but I love this milk. Sarah IS a milk drinker (she lives on the stuff) and SHE loves it. You will love it too… Try it once and you’ll never go back to half and half again!
Rich and light, with a moist crumb and a hint of coconut, these brownies are an awesome way to use the leftover almond pulp that is quickly piling up in the freezer (if your freezer is anything like mine). I used 100% cacao cocoa power which makes an intensely dark brownie with a rich chocolate flavor. You will want to hide them!
Easy enough for everyday use, this milk is my new favorite ‘creamer’ to drink in my coffee. It’s so good and so easy, I have pretty much stopped using half and half altogether. Now I am on a mission to figure out what to do with the leftover pulp (a common theme I am finding out).