Tuesday, June 21, 2016

Almond & Spelt Cookies

A few months ago, I made my first batch of almond milk. It was a revelation, after years of hating the stuff, I realised, that I only hate the store bought almond milk. The homemade version, is absolutely heaven!!!

However, after making almond milk, you are left with an almond sludge. Some people use it as almond meal. I haven't made anything with almond meal for a long time, so the stuff just goes into the freezer waiting for me to get inspired to make something, anything with it.

Last weekend, I made two batches of almond milk. It was delicious. Also, it's all gone. I had quite a bit of almond sludge left over. It stared at me sadly from a bowl ont he counter, knowing that soon it would join it's brethren in the depths of my freezer, soon to be forgotten.

I couldn't take it, and in about half an hour or so, I had a batch of almond cookies made up.

Warning, these are a little bit too sweet. I will give you the recipe as I made them, however, the next time I make them, I will reduce the sugar but at least 50gms.

Nevertheless, they are awesome with a cup of chilled almond milk. These are soft cookies.

Nom noms, enjoy!!!


285 gms of almond sludge (leftover meal from making almond milk)
150 gms coconut nuttlex
200 gms raw organic sugar
100 gms spelt flour
1 tsp baking powder


  1. Break up the almond sludge, until it's crumbly.
  2. Sift flour and baking powder together.
  3. Cream sugar and nuttlex until light and fluffy.
  4. Add almond and flour mix to the nuttlex mix. Fold in gently, to form a dough. You want to keep as much of the air beaten in as possible.
  5. When thoroughly  mixed, either place the mix into a piping bag with a large star tip (Loyal No 17 has approximately 2.5cm wide star) and pipe stars or roll into 2.5 cms balls and slightly flatten.
  6. Bake for 20-30 minutes, do not allow to brown too much.
  7. Cool on a rack and store in an air tight container.

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