Yeah I have been going a bit nuts on the nut pulp recipes lately.. But honestly, I hate food waste (thanks dad and grandma) and its so fun to experiment in the kitchen and feed the ones I love!
These cookies are perfect as an afternoon snack! I store them in the freezer and serve them warm to Mr. C as a pre dinner treat to keep his blood sugar from dipping in the afternoon.
Cashew Pineapple Cookies
- 4 cups (10 dl) cashew pulp (or other nut pulp) (from 1 liter of nut milk)
- 1.5 dl gluten-free flour
- 1 tablespoon maple syrup – or any other liquid syrup (optional)
- 3 dl finely chopped pineapple (or the pulp from making pineapple juice)
- 1 tablespoon pineapple juice
- 1 tablespoon dried orange zest
- 2 teaspoons vanilla extract
Bake them like this:
- Make sure that you squeeze out all the excess liquid from the pulp. It doesn’t have to be completely dry tho, so don’t stress if it’s quite wet.
- In a bowl, place the cashew pulp and the flour. Mix well.
- After it’s well combined, add the syrup, orange and vanilla and mix again.
- In the end, add the pieces of pineapple and stir it for one last time.
- Grab a spoonful of the mixture, and create a small ball. Place it on the baking tray, and press the ball with your fingers. Continue until the dough is over.
- Place in the oven (make sure it is turned on with the ventilation) and bake on 180 degrees for about 17-18 minutes. After a little bit more than half way, you can turn the cookie upside down and leave it for additional time. If they ae stating to look toasty, simply turn of your oven and leave them in the heat until fully baked to your liking.
