You know you are not used to blogging when you get about halfway through a project and then think, "Hey, I should take pictures. I could blog this!" This is sort of what that scenario might look like.
|The olives were not part of the recipe.|
Using my hands I mixed it all up, and then scooped the mix all fancy-like into a cookie scooper. (I like that word, scoop. Scooooop).
And popped them into the dehydrator.
|There were a few more than this leftover, but not many.|
They were really good, though next time I might dehydrate them a bit longer-I love these cookies crunchy! I also love how the dried fruit rehydrates a bit and takes on a new texture.
To make this recipe, I used leftover pulp from about 3 batches of almond milk-so 3 cups of almond milk pulp total. This is a rough guesstimate and can be tweaked in either direction.
Leftover Almond Dehydrator Cookies
3 cups of almond milk pulp
1 cup of goji berries
1 cup of cranberries
1/4 cup cacao nibs
3/4 cup shredded unsweetened coconut
1 and 1/2 cups maple syrup (actually a bit less)
1/2 cup coconut oil, melted
3 Tbs Chia seeds
(I would use flax meal and hemp seeds next time-I was out this day!)
Cacao powder. Several heaping tablespoons. I would guess about 1/4-1/3 cup, but there will be an accurate measurement after I make them again!
I used the smallest size scooper we have-a size 60, or 2 tsp. Place them on your trays, turn the dehydrator on to 105, and let it run until your cookies are as dry as you like, about 16-24 hours. And enjoy! I think I will go have a couple more myself now.