I made almond milk for a spectacular recipe (I know, I’m modest) that I’ll be posting in a few days for the blog’s 6 month anniversary, and I had a sizable bowl of ground almonds left over. You know how to make almond milk, right? Soak 300 grams of almonds for 10-15 hours, then wash them well, peel them (if you have patience, if not, it works that way), put them in a blender with 500 ml of water and blend well, then pass through a sieve and add another 500 ml of water. Amounts may vary, depending on how thick you want the milk to be. Okay, so I had ground almonds and it was a shame to throw them away. So I added some more to them and made some amazing cookies.
Ingredients:
- 300 grams of ground almonds for almond milk
- A spoonful of flax seeds
- A tablespoon of chia seeds
- 2 tablespoons of rice flour
- A spoonful of raw sugar
- Grated lemon peel
Method of preparation
Soak the flax and chia seeds in a few tablespoons of water and leave for 10 minutes, then add them over the ground almonds. The rest of the ingredients are put in and homogenized, resulting in a sandy and quite juicy dough, but this should not discourage us. Balls are formed that are flattened on the baking paper placed in the tray. Place the pan in the oven at high heat and turn when needed.