Last night after making some almond milk I figured it was time to put the excess nut pulp in my fridge to work. Since I had pistachio pulp from this weeks pistachio milk (OMG SO GOOD! http://www.notsoperfectlife.com/2012/08/07/simple-twist-on-nut-milk/#more-41 ) I figured I could swing together some Almond-Pistachio Oatmeal cookies. No biggie, sounded simple and easy. So I combined 3/4 cup of almond pulp and 3/4 cup pistachio pulp, 8 pitted dates and a 1/4 cup of oatmeal with a little dab of vanilla. As you can see from my blender pic above either the ingredients were either too dry or my blender is not strong enough. So I added my fresh made almond milk a 1/4 cup at a time until the blender could actually process the mixture, about 1 cup in total. Unfortunately I added a tad too much almond milk because my “dough” was liquidy. I figured what the heck might as well try to cook them! I tested the dough to see if it needed any more sweetener and it tasted pretty good so I loaded them onto my cooking sheet.
I figured that if I cooked them twice as long at 350 they might turn out alright, even I tried to get fancy with the fork imprints. I checked the cookies at 15 mins and they were still doughy so I let them cook for another 25 mins, checking every 8 mins or so. It just wasn’t working out, but finally when the top was crispy enough I took them out to see if I could let them cool and turn out ok. I let them cool for 10 mins and then tried to peel them off… Houston we have a problem!
They were stuck! Oh well I scraped off the top for a taste test. Very hippie tasting I have to say. A nice toasted nut and oatmeal taste slightly sweetened with the dates. Too bad they were still gooey inside. I guess I might have to move up my purchase date of the Vitamixer. With a better blender and much less almond milk these would work great. Or you could dehydrate the same recipe I followed if your like me and not lucky enough to own the God of mixers.
Man I was really craving a cookie! Oh well, I folded up the aluminium non-stick (yea right) foil and tossed it in the trash. Afterward cleaning up I settled in with my honey on the couch to watch last nights Olympic coverage. At least from last nights cooking adventure I had fresh almond milk for breakfast today. Also do dates creep anyone else out? I think I had night mares last night of bugs because of them! YUCK!
Incase your interested in the failed recipe or want to try it out in your dehydrator here goes:
3/4 Cup Almond Pulp
3/4 Cup Pistachio Pulp
8 Pitted Dates (I used Medjool)
1/4 Cup Oatmeal
1 Tablespoon Vanilla
1 Cup Almond milk (adding as much as needed)
Blend everything together in your blender adding 1/4 cup almond milk at a time until the consistency is dough like. Scoop out on to cookie sheet and bake in oven at 350 degrees checking every 8-10 mins for about 30 minutes. Try some Pam on the cookie sheet to see if that prevents the sticking. Let me know how yours turn out. Next time I build up enough almond milk pulp I’ll try them again!
If you don’t have time to make your own almond milk check out the giveaway over at http://www.fannetasticfood.com/ Almond Breeze Unsweetened Vanilla is my go too alternative to homemade almond milk.
Tonight I’m making up the 7 mile training run that I missed on Wednesday. This weekend is going to be a busy but a good one. I’m into week 5 of marathon training for the Atlantic City Marathon with a long training run of 15 miles this week. I hope to have a much more consistent pace with limited stops. Also this weekend is something I’ve been waiting to do/see for a long time! The NYC Ironman! I’ll be volunteering at the finish line in hopes to get inspired to do one someday! CAN. NOT. WAIT!!!