I’m always looking for new ways to use the strained dregs of my home-made almond milk. This was a really successful kitchen experiment, particularly if you like a chewy macaroon without too much sweetness. The subtle flavour of the almond and coconut really shine while the chocolate and dried cherries add an irresistible decadence. They’re also a breeze to make and gluten free in case you roll that way.
What you need:
- 2 cups after-almond-milk residue (almond flour would work as well)
- 1 cup unsweetened shredded coconut
- 1/4 cup arrowroot (or tapioca flour)
- 1 egg (or egg substitute if you’re vegan)
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- A generous 1/2 cup dried cherries
- A generous 1/2 cup 70% dark dairy-free chocolate chunks
- 1/2 cup + 2 tbsps brown rice syrup (if you want it much sweeter and aren’t vegan, you can use honey, but it will overwhelm the delicate nuttiness so I don’t recommend it)
What you do:
- Preheat the oven to 350F.
- In a large bowl, mix together all the ingredients except for the brown rice syrup.
- Add the brown rice syrup and mix well. You may need a bit more syrup depending on the dryness of your almond grounds.
- Place by the tablespoonful on a parchment-lined pan. You’ll need to press them together with the spoon some, don’t worry, they cook up fine – but GF recipes always seem to be weird-textured in the bowl!
- Bake 12-14 minutes or until starting to have golden bits. Let cool in the pan a few minutes and then transfer to wire racks.
- Makes about two and a half dozen bites of yummy.