Espécie Almond Pulp Cereal
What do you do when you make homemade almond milk and have leftover pulp?
In my house full of Mini-Foodies who are fans of crackers, I often make crackers. But lately I have been making scones and, since I had run out of almond flour, I thought why not experiment with almond pulp in scones?
During the holiday season I had also been in "experiment-with-all-things-Espécie-flavored" mode. We all enjoy scones and Espécie*, so why not combine the two? What could go wrong, I thought?
Nothing, but rather than end up with scones, I ended up with cereal shaped in triangles that I crumbled into almond milk, yum!
*Espécie is a baked horseshoe-shaped specialty dessert of my parent's’ home island of Sao Jorge. It has an outer pastry shell and is filled with a spiced inner dough.
Espécie Almond Pulp Cereal
Ingredients
1 - 1 ¼ cup almond pulp
1/3 cup coconut flour
½ tsp. baking soda
pinch sea salt
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. anise extract
¼ tsp. ground nutmeg
pinch black pepper
4 - 5 Medjool dates, pitted & chopped
1 egg
Method
Preheat oven to 350 degrees F.
Pulse almond pulp, coconut flour, baking soda, soda, & spices in food processor.
Add dates.
Blend well.
Add egg & incorporate.
Place dough on parchment paper lined baking sheet.
Flatten as you would crackers to desired thickness. This will determine baking time.
Score into desired shape such as triangles or squares.
Bake until desired crispness is reached, about 30-35 minutes, flipping halfway through.
