We recently wrote about how we have been trying to reuse kitchen waste...you know, being kinder to Mama Earth and all that. Part One took you through how we make nut or seed flour from the byproducts of our nut or seed milk (we are a dairy milk free household, and have taken to making our own milks). Now we're going to show you how we use that flour a bit more creatively than as a wheat flour substitute in standard recipes.
Again our inspo here is the Moon Juice cook book (US here). As an aside, some people really hated this book. We will be the first to admit that it isn't going to be for everyone; the textures and some of the flavours in this book are far from standard fare. But even this author admit to being enchanted and excited by the promise of flavour, sensation and health that the book imparts. It definitely has a magnetism that some other cook books lack, and we have really enjoyed experimenting with it.
Also, if you like marzipan, you will probably like these cookies!
The recipe below for Almond Pastry Dough appears in the Moon Juice Cook Book and in US Vogue here. Essentially you will need:
- 1 cup of ground activated raw almonds (i.e. almond pulp from recently made almond milk, still damp)
- 3 cups of activate almond flour (i.e. your homemade almond flour - see Part One)
- 2 teaspoons pink Himalayan salt
- 2 teaspoons grated orange zest
- 1/4 cup coconut sugar
- 1/4 cup coconut oil, melted (we have also used almond butter in a pinch)
- 1 cup pure maple syrup
You make this as you would any other dough: sift together the dry ingredients in a bowl, make a well and pour in the wet ingredients. Mix by hand and form into a batter. If the mixture is a bit dry (as it sometimes is for us, as we are not precision measurers), add more liquid - oil or even some almond milk if you want something thicker, maple syrup if you like it a bit sweeter. The end result should be a fairly dense (i.e. not super-wet) dough. The finishing process will be the same no matter what kind of shape or project you undertake; simply dehydrate until it has reached the consistency you like.
With this dough as your base, you can really make all kinds of fun shapes & flavours. The recipe as it stands is great for thumbprint cookies as it is fairly dense. Make them small, and then balance the density with some jam, chocolate or bee pollen (not for everyone, but we like it). Or roll in some cacao nibs, up the orange zest, and create chocolate-orange biscotti (just dehydrate for longer, until they are firmly crisp and perfect to pair with coffee).
If you want more of a soft, cookie or doughnut feel, replace 2 of the 3 cups of almond flour with ground oats (activated if you want to stay in the true Moon Kitchen spirit, though we have never activated oats). You can add vanilla paste for a cakey flavour, mix in any of your favourite magic mushrooms (US here), hemp oil (or maybe other edible fun if legal where you are - we don't judge).
To add a bit of colour, you can try replacing 2 some of the almond flour with beetroot powder, which we've just seen in shops here in London. Most often used in the "Velvet Latte" (i.e. milk with beetroot - sorry but yuck), we enjoy it far more pared with maple and almond in cookies.
The possibilities are not endless, but they are rather extensive - thumbprint cookies, biscotti, doughnuts, a crunch, granola topping for yoghurt...even cakes, apparently, though we haven't attempted that one yet! Look - this is a book to use as a springboard for creativity and as a fun incentive to reuse what would otherwise be kitchen waste. If you embrace that concept, there really is lots of fun to be had. We add whatever takes our fancy, try new shapes, new flavours...we had even made some savoury crackers and tried our hand at probiotic cheese! All a bit of fun, and a nice snack to accompany an afternoon cup of tea, or garnish your spring salad.
Be sure to let us know if you give it a try!