Posted on 1 Comment

Almond Energy Balls Made From Almond Pulp

Here is a recipe I made from the pulp I had left over from making almond milk. I’ll post the link to my almond milk below.

Almond Energy Balls

These are a great snack to have in the refrigerator for snack times. They are healthy and satisfying. They are also easy to make.

Here’s the ingredients I used. You can add or take away whatever you like.

  • 1 Cup Almond Pulp
  • 1 C Old-fashioned Oats
  • 1/2 Cup Unsweetened Coconut Flakes
  • 3/4 C Natural Peanut Butter ( I used some I bought from a local Amish store that grinds it fresh, you could also use almond butter)
  • 1/4 C Sunflower Seeds
  • 1/4 C Craisins
  • 2 T Honey

Mix all together and form into balls. Store in a closed container. Refrigerate.

My almond milk recipe:

https://jewellsboutique.blog/2020/04/06/homemade-unsweetened-almond-milk/

Posted on 4 Comments

Homemade Unsweetened Almond Milk

I make a smoothie nearly every day. I use almond milk as my liquid. I mix fruit, usually a frozen berry mix and a banana, honey, fresh kale and I have a few supplements I throw into the mix.

Here is my almond milk recipe. It is really easy to make. You need a few supplies. You need a blender, a nut milk bag for straining and bottles to store your milk, I prefer glass. Below is a link for the nut milk bags I use. https://www.amazon.com/Cheesecloth-Unbleached-Washable-Reusable-Strainer/dp/B07QCRGDKX/ref=mp_s_a_1_4?dchild=1&keywords=nut+milk+bag&qid=1586197702&sprefix=nut+mil&sr=8-4

Soak

1. Start by soaking whole unbleached almonds in water overnight.

Drain

2. Drain water off of almonds and give them a good rinse.

Blend

3. Blend 3 cups of water with one cup of almonds. You could do this on larger quantities if you have a big blender.

Pour

4. Pour liquid into a large jar using the nut milk bag to catch the pulp.

Strain

5. Slowly pull out the bag and give a good firm squeeze to release the milk from the pulp.

Store in refrigerator

6. Pour almond milk into clean jars and store in the refrigerator.

You can add different things to your milk to flavor it. Honey, Maple Syrup, Vanilla…I choose to keep my plain, unsweetened because I add honey to my smoothies.

Homemade almond milk has a tendency to separate, always give it a good shake before serving.

Now for the pulp. Don’t throw it away! There is good nutrients in the pulp. You can throw it in your baking recipes. You can refrigerate it or freeze it. You can also dehydrate it in the oven by spreading it out in a thin layer on a cookie sheet and put in the oven on the lowest setting for a couple of hours until you get a dry consistency. You can then have the option of grinding it into a finer power and you will have almond flour.

Almond Energy Balls

I made these Almond Energy Balls. They are a great snack to keep in the refrigerator. Here is the link to the recipe. https://jewellsboutique.blog/2020/04/06/almond-energy-balls-made-from-almond-pulp/

Thanks for stopping by!

Posted on Leave a comment

My Famous Ultimate Neiman Marcus Chocolate Chip Cookie Recipe

This is my most requested cookie recipe. I’ve been making these for years, mostly for the holidays but we are currently in quarantine along with the rest of the country and I have to keep busy, so today is cookie day. It’s April, we are in northern Michigan, it is beautiful and sunny but it’s chilly so a great day for baking.

These cookies have a wonderful texture. They are crisp on the outside and chewy on the inside.

Here’s my recipe.

Ingredients:

  • 1 c butter
  • 1 c brown sugar
  • 1 c sugar
  • 2 eggs
  • 1 t vanilla
  • 2 c flour
  • 2-1/2 c blended oatmeal
  • 1 t soda
  • 1/2 t salt
  • 1 t baking powder
  • 12 oz choc chips
  • 1 c chopped walnuts

1. Measure oatmeal and blend in blender to a fine powder.

2. Cream room temperature butter and sugars, add eggs and vanilla with mixer.

3. Slowly mix in flour, oatmeal powder, salt and baking soda.

4. Stir in chocolate chips and nuts.

5. Drop by teaspoonfuls onto parchment lined cookie sheet.

6. Before I bake them I sprinkle a little sea-salt on each cookie. This is optional but it makes them so decadent!

7. Bake for 9-11 minutes depending on your oven at 375 degrees

Important: After I remove them from the oven, I let them sit on the cookie sheet for one minute, then I move them to a cooling rack.

If you try this recipe, please let me know what you think!

MAKES 5 Dozen