Just about every week I make a batch of fruity seedy biscuits, to use up almond pulp from homemade almond milk. I posted a recipe last year, but thought I’d give you an updated recipe to show you the variation which has become my favourite: the short version is that it involves cocoa powder, dates and some cranberries. With no added sugar, these biscuits are tasty little slow-release energy bombs to power me through busy afternoons at work.
These go into the food processor:
- pulp from 1 cup of almonds (leftover from making almond milk)
- 1/2 cup self-raising flour
- 1/2 cup dried fruit: I like medjool dates with a couple of tablespoons of cranberries
- 1/2 teaspoon baking powder
- about 3 tablespoons raw cacoa powder (or cocoa powder)
- pinch of salt
These are mixed in later:
- 1/4 cup rolled oats,
- 1/4 cup mixed seeds (I use pumpkin seeds and sunflower seeds),
- 1 tablespoon of vegetable oil or canola oil,
- 1 tablespoon of apple sauce (or more if the mixture needs help sticking together)
Preheat the oven to 180 C/350 F. Line a baking tray with baking paper.
Place the almond pulp, flour, baking powder, cacao/coca powder and salt in a food processor. If the dates are soft they can go straight into the processor: otherwise, soak them and the cranberries in some warm water for a couple of minutes to soften, then drain and add to the processor.
Process the mixture until the fruit is broken up and the mixture starts to clump together. The mixture should be moist and hold together if you press it.
Transfer the mixture to a large bowl and add the remaining ingredients. Mix well: I usually use my hands, to work the moisture through the mixture evenly. Form the mixture into a big ball.
From the ball of mixture, rip off biscuit-sized pieces and roll into balls, squish down a bit, and put on the baking tray. Bake for about 8 – 10 minutes or so, until they are starting to brown on top. Leave to cool on the tray for a couple of minutes, then transfer onto a cooling rack.