OAT MYLK and PULP COOKIE
For those of you who love dairy-free milk but peculiar ingredients and Tetra Paks are a deterrent. For those of you who make nutmilk and don't know how to utilize the pulp other than compost. I GOT YOU.
OAT/ CASHEW MILK
Serving: just under 4 cups
Commitment: 40 minutes total, 5 minutes hands-on
INGREDIENTS
6 cups water, divided (2 cups for soaking, 4 cups for blending)
1 cup raw cashews
2/3 cup raw unsweetened shredded coconut
1/4 cup oats
SPECIAL TOOLS
blender
nutmilk bag or cheese cloth
DIRECTIONS
Heat 2 cups water to soak cashews, very hot but not boiling.
Submerge 1 cup cashews in hot water. Let soak for 30 minutes. Strain cashews and discard water.
To the blender add soaked cashews, remaining 4 cups water, 2/3 cup raw unsweetened shredded coconut, and 1/4 cup oats. (TIP: If you have a high-quality blender, avoid using the most powerful setting as the pulp will be too fine, thus making it hard to separate milk from pulp.)
Strain blended contents through a nut milk bag. (TIP: When straining the milk, use a large pot so you can squeeze with abandon without fear of losing your milk.)
SAVE THE PULP for the pulp cookies (recipe below)
PULP COOKIE
Servings: 6-9 cookies depending on size preference
Commitment: 35 minutes total, 10 minutes hands on
INGREDIENTS
pulp from milk
1 cup raw unsweetened shredded coconut
1/4 cup maple syrup
1/4 cup pecan or walnut pieces
1/4 cup chocolate chips
SPECIAL TOOLS
Silpat or parchment paper
DIRECTIONS
Preheat oven to 350°F / 170°C.
In a large bowl combine by hand leftover milk pulp, 1 cup raw unsweetened shredded coconut, 1/4 cup maple syrup, 1/4 cup nut pieces, 1/4 cup chocolate chips.
Firmly roll into balls and press flat to resemble mini hockey pucks.
Place "pucks" onto silpat/ parchment paper. (TIP: Many cookies can fit onto a single baking sheet as they won't spread.)
Place in oven, middle rack. Bake for 25 minutes.
Remove cookies from oven and allow to cool for 5-10 minutes. (TIP: avoid dunking these cookies as they are on the fragile side.)
