So… I have been making my own almond milk for longer than a year now, and every single time I was throwing away to the trash the remaining pulp after squeezing all the milk out. Oh! Little did I know… that I could make delicious mini cakes with it. When I started eating them I was surprised of how good they can be! And truth be told, I am not very much of a sweet tooth.
I don’t like much to eat outside as it is hard to find something as healthy as I want it, and I was relying only on snacking dried fruit and cashews, but these cakes were my savior for a change!
So I called these little ones Tropical Cakes.
… and here goes the recipe:
1 cup almond pulp (flour)
2 cups pumpernickel flour
¼ cup raw peanuts chopped
½ cup shredded dry coconut
½ cup dried cranberries
½ cup brown sugar
¼ cup honey
1 tablespoon raw vanilla powder (or extract)
¼ cup finely minced peeled ginger
1/3 cup avocado oil (or any high smoke point oil)
slices of kiwi for decoration
Mix all the ingredients together until it is all well mixed.
Varnish your baking recipient with one tablespoon of avocado oil.
Spread the dough evenly leaving it not thicker than 1/2 inch (about 1 cm). Preferably not pressing down on the baking sheet as it would probably make it stick to the bottom, you can spread it in parts over a cutting board and then pass it on to the baking recipient, I personally do it in my hands and since I don’t have a baking sheet I use two round stainless steel frying pans.
Make some superficial cut on the size you want your little cakes (you can press down a knife) This helps to bake more evenly and saves time.
I don’t use parchment paper neither anti-stick baking containers and it bakes perfectly if you preheat the oven to 450, then reduce it to 325 and bake for 40 minutes. Turn it off and let it sit inside the oven for extra 5-10 minutes.
And of course, try to find as many organic ingredients as possible! In this area of the Mayan Riviera I find organic eggs, shredded dry coconut, pumpernickel flour and honey.