I was always reluctant to make my own nut milk, mainly because I didn’t want to waste all the of nut pulp. It’s wasteful to throw it away! Food Babe – who I LOVE – had a great recipe for making your own biscotti from used nut pulp. (As an aside, a lot of gluten-free peeps use nut pulp as an oatmeal substitute, so you can try that too.)
So, I made my own almond milk and had some nut pulp left over! It worked out very well. I used my cacao/cardamom-infused bourbon for this and it may be my favorite infusion EVER.
Promise that you’ll do it!
Adapted from Food Babe
2 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 tsp. baking powder, aluminum-free
1⁄2 tsp. sea salt
1 c. coconut sugar
1⁄2 c. coconut oil, softened
2 T. flaxseed, ground
6-7 T. cacao/cardamom-infused bourbon (learn more about infusing your own liquor!)
1 tsp. vanilla
1/3 c. carob powder or other unsweetened cocoa powder
2 T. water, as needed
Nut pulp from making almond milk, about 1 cup
For the biscotti:
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silpat.
Mix the flaxseed and tablespoons of bourbon in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a small bowl, combine the flour, salt, baking powder, and carob powder. Set aside.
In a large mixing bowl, cream the sugar, coconut oil, and vanilla. Add flaxseed/bourbon mixture and nut pulp until ingredients are incorporated. Slowly add the dry ingredients to the mixing bowl along with the nuts. If your mixture is not binding properly, add a tablespoon of water while the mixer is going. Your final product should look like this:
Place the dough on the cookie sheet and flatten it out to about 3⁄4 of an inch in thickness. You can make it the shape of a football. (If you prefer shorter slices of biscotti, make two smaller footballs.)
Bake the biscotti for about 35 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack for about 10 minutes.
After, place the giant piece of biscotti on a cutting board and cut it into slices while it’s still a bit warm. (If you want to be fancy, you can cut it diagonally.) If you like softer biscotti, leave it on the cooling rack to cool completely. If you want standard, crunchier biscotti, place the slices on their slide and bake for another 10 minutes.
You can melt some dairy-free chocolate chips with a smidge of coconut oil and drizzle it on top.
These taste SOOOOO good! Click here for an AMAZING dairy-free ice cream recipe that uses these beauties as its star ingredient :-)