Tag Archives: almond milk

Cookie Dough Cookies

21 Mar


I found this recipe for Raw Cookie Dough Bites which is amazing, because I too was at a loss for what to do with all of the almond pulp left over from my almond milk. I hate wasting food and I felt bad throwing away all that perfectly good almond pulp. Needless to say, I was ecstatic when Megan posted her recipe.


Just a note, I used peanut butter instead of almond butter. If you use peanut butter I would recommend reducing the coconut oil to about 2 tablespoons or omitting it all together. I haven’t tried it with almond butter only because we don’t eat almond butter. The peanut butter version is delicious. They are so good, it’s worth making almond milk just for these bites!

You can find the recipe here.

As always, enjoy!

Vegan Blueberry Pancakes

5 Mar


Who doesn’t love pancakes, especially for dinner! The other night I decided to change things up and make “brinner” as Michael likes to call it. He also said that these were the best pancakes he has ever had. Another bonus is that they re-heat really well. Just throw them back on the griddle or into a skillet and you’re good to go!

Just a note, I used King Arthur flour which is higher in protein than other whole wheat flours. As a result, the flour soaks up a lot of moisture so I need to use more almond milk. If you use all-purpose flour or another type of flour, you may need to decrease the amount of milk.



2 cups white whole wheat flour
2 tsp baking powder
21/2 cups milk of choice (I used homemade almond milk)
2 tbsp ground flax
2 tbsp water
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp melted coconut oil
1/2 cup blueberries

Makes approximately 12 pancakes

  1. Combine the flour and the baking powder in a large bowl
  2. In a small bowl, mix the ground flax and water together to make a paste (vegan bakers use this mixture as an egg substitute). Add the maple syrup, vanilla and coconut oil to the flax and mix together
  3. Add the flax mixture and milk to the flour and stir until just combined. Be sure not to over mix, you don’t want the batter to get thick
  4. Stir in blueberries to the batter
  5. Heat oil on a griddle or skillet over medium heat
  6. Add about a 1/4 cup of batter to the pan or griddle. The edges of the batter will begin to bubble when the pancake is ready to be flipped over

As always, enjoy!