Almond Pulp Cinnamon Raisin Crackers - Grain Free/Vegan

The almond pulp I have left over after making almond milk starting piling up in the fridge and I was looking all over the place to find recipes to use it up. I strangely didn't find anything that looked appealing and the things that did look good said you had to dehydrate the almond pulp before using it….ain't nobody got time for that. So I decided to put a spin on the usual cracker recipe that I like which uses almond meal and work with the almond pulp I had. The cinnamon raisin crackers I came up with are super yummy! My kids L O V E them. Seriously, I can't get them out of the oven fast enough, and the entire batch of crackers would be gone in one day if I didn't purposefully save some off to the side for snack time tomorrow. Too much almond pulp? No problem.

Almond Pulp Cinnamon Raisin Crackers - Grain Free/Vegan

• 2 Cups almond pulp
• 1 Tablespoon arrowroot powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2-1 teaspoon cinnamon
• 1 Tablespoon flax meal
• 3 Tablespoons coconut oil 
• 2-3 Tablespoons raisins 

First, pulse the almond pulp, arrowroot powder, salt, baking soda, cinnamon & flax meal in the bowl of your food processor. (I have this model and don't know what I'd do without it!) Add the coconut oil & pulse again until fully incorporated. Last, add the raisins and pulse just a few times leaving big chunks. 

Roll half the dough at a time out between two sheets of parchment paper, making sure it's very thin. Put the dough, still on the parchment paper, onto a baking sheet and bake at 350 degrees for 7-10 minutes. When the edges start to brown, remove from oven. Using a sharp knife, gently cut the crackers. Once cut, flip then over and return to oven. Continue checking every 2-3 minutes removing the crackers as they are done. (The middle ones always take longer.)

Enjoy!


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Chocolate Cupcakes with Peanut Butter Icing (grain free, vegan, refined sugar free)

I cannot tell you how good these cupcakes taste! I was DYING for a chocolate cupcake & tried a bunch of different recipes but couldn't find one that had the right texture & taste combo. The texture is so good for being grain free! The coconut milk and avocado make these nice and moist, and although if you're trying (when they are plain) you can taste the avocado a little bit (I don't mind it) once you put the peanut butter frosting on them, they are perfection! My biggest pet peeve on blogs is when they post a baked good & DON'T include a picture of the inside, so of course, I added one. Enjoy! 

Chocolate Cupcakes (grain free, vegan, refined sugar free) 

• 3 cups almond meal (Spoon measured) 
• 2 level TBS coconut flour
• 1 cup cacao powder
• 3/4-1 cup coconut palm sugar (depending on how sweet you like them)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• ½ cup coconut oil, melted
• 1 cup coconut milk, full fat
• 1 small avocado (mine was a very large avocado so I only used half!)
• 6 tsp egg replacer blended with 6 TBS water in the blender or processor 
• 2 1/2 teaspoons vanilla extract
• 2-3 tablespoons raw honey

Preheat oven to 350 degrees. 

 In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.) 

In the bowl of a food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth. 

With a rubber spatula, gently fold the wet ingredients into the dry just until moistened.  It may seem dry at first, but will become thick and moist as you keep folding in. Put cupcake liners into a muffin tin & scoop batter into liner almost to the top. They will puff up a bit. 

Bake at 350 degrees for 20-25 minutes. I made mini cupcakes & took them out after 15 minutes so I'm guessing at the time for bigger cupcakes! They may require longer. They should be slightly firm to the touch when finished. 

Peanut Butter Icing 

• 1 Cup natural peanut butter
• 1 Cup spectrum palm shortening
• 2-4 TBS raw honey
• 2 tsp vanilla 

Add all ingredients to the bowl of a mixer and beat until fluffy, scraping down sides as needed. Pipe onto cupcakes. 

Chocolate Icing (if you want a swirl) 

•  2 TBS cocoa powder
• 1/4 Cup spectrum palm shortening
• 1/4 tsp vanilla
• 1 TBS honey

Combine all ingredients in the bowl of a mixer and beat until fluffy.

Fancy Food Thoughts contains some contextual affiliate links which advertisers have agreed to pay a commission if a purchase is made from that click-through. Everything I recommend are products I use & love!