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Healthier Homemade Pop-Tarts! (paleo)

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If there’s one thing from my childhood that I truly miss eating, it’s Pop-Tarts. Frosted Brown Sugar Cinnamon Pop-Tarts to be precise. It seemed like there was never a wrong time to enjoy a Pop-Tart be it breakfast, lunch, snack, or dessert. Popping that cinnamony goodness into the toaster until the pastry is just perfectly crisp and golden and the filling warm and gooey – well that was just pure bliss. But, as I started to become more aware of ingredients and nutrition I left my beloved Pop-Tarts behind. That is, until now. I have been wanting to create a Healthier Pop-Tart for so long and this recipe is many many months in the making. So I am exceptionally happy to finally share these Healthier Homemade Pop-Tarts!

What Do They Taste Like?

These Homemade Pop-Tarts taste almost exactly like the original boxed variety but without all the additives and preservatives. My recipe has an almond flour based pastry dough that crisps up to an enticing golden brown while still maintaining a perfect chewy texture. The filling is coconut sugar based, instead of brown sugar to avoid the refined sugars, with a punch of cinnamon to create a wonderfully cozy gooey center when warm. And of course, finished off with a cinnamon spiked frosting (which is actually more of a cinnamon sugar glaze) that amplifies the cinnamony filling so you get delicious pastry and cinnamon sugar in every single bite.

How Are These Pop-Tarts Made?

It is actually fairly simple to make your own toaster pastry and definitely worth the extra effort. This homemade version is not only better-for-you it actually tastes better than the original (in my humble opinion). Here’s an overview of the steps. Also, check out the step-by-steps photo below on how to roll out the dough.

  1. Make the pastry by first mixing together the dry ingredients. Then mash in the maple syrup and coconut oil until it becomes a damp sandy texture. Then, drizzle in ice cold water and fold until a dough forms.
  2. Separate dough into even 2 discs. Wrap discs in parchment paper and chill in the fridge for 2 hours.
  3. Roll out one piece of dough into a large 9×10 rectangle.
  4. Cut a large rectangle of 8×9. Use a ruler for this. And I find a pizza cutter to be the easiest tool for crisp lines.
  5. Slice the rectangle in half lengthwise so you have two 4×9 strips of pastry.
  6. Then slice widthwise into thirds. So you will have six 3×4 rectangles. Again check out the picture below to see the slicing method.
  7. Brush dough with egg wash. This helps the filling stick to the pastry. To make these vegan just brush the dough with your favorite dairy free milk.
  8. Make filling by just mixing 3 ingredients in a small bowl.
  9. Add filling to one side of the pastry rectangles, leaving a small border around the edges.
  10. Cover the filling with other side of pastry.
  11. Brush top with egg wash or dairy free milk if vegan.
  12. Seal the edges of the filled pastry with your fingers. Use a fork to close the edges of the pastry and poke a few air holes in the top layer of the pastry.
  13. Repeat steps with other piece of dough. 
  14. Bake for 21 minutes. 
  15. Make the frosting by mixing 4 ingredients together in a small bowl.
  16. Frost the Pop-Tarts once they have cooled slightly.
  17. Enjoy!

These Pop-Tarts are excellent while warm just after the frosting has set. But, just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. To reheat, just toast on lowest setting or microwave briefly until warm!

Let’s Talk About The Frosting

While these can absolutely be enjoyed without the frosting, I find that the frosting really makes these just perfect. The frosting is incredibly easy to make and even easier to spread onto the pastry and it only takes a few minutes to set. The frosting is really more of a sugar glaze and made from powdered sugar, a bit of milk, a hit of cinnamon, and some vanilla extract. I tested the frosting with a variety of different sugars including Lakanto sugar, organic cane sugar, and coconut sugar. The Lakanto is a good option if you want to reduce the amount of overall sugar, but I found the erythritol aftertaste to be a little too pronounced for my liking. Powdered coconut sugar is a good option to keep these strictly refined sugar free. It tasted great but turned the frosting a slightly unappealing brown color. I definitely prefer the organic cane sugar as it tasted most similar to the original without being too processed and the color was just right.

How To Make Your Own Powdered Sugar

I made my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! If making your own, you can essentially use any type of granular sugar. Just choose the sugar that suits you most. To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar.

What Ingredients Are Used?

The best part of these Homemade Pop-Tarts is that they taste so similar to the original but without all the junk! They contain no refined flours, sugars, or oils. They are also paleo-friendly meaning they contain no gluten, grain, or dairy! These are also very easily made vegan! Here’s a look at the main ingredients used in this recipe and some substitutes/variations!

  • Almond Flour –  The base of the pastry dough and makes them gluten and grain free!
  • Tapioca Flour – Tapioca flour is used in both the pastry to help thicken and crisp the dough and in the filling which acts as a binder for the cinnamon and coconut sugar.
  • Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry.
  • Coconut Oil – Instead of butter or hydrogenated oil, coconut oil helps makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
  • Coconut Sugar – Used in the filling and tastes very similar to traditional brown sugar without being overly processed or refined.
  • Egg – To help the filling stick and add color to the exterior of the pastry when baked. If vegan, brush the pastry with your favorite non-dairy milk!
  • Cinnamon – Of course we need lots of cinnamon for these cinnamon packed Pop-Tarts!
  • Powdered Cane Sugar of Choice – Use any powdered sugar you like. Make your own powdered sugar using coconut sugar to keep this refined sugar free. Use Lakanto powdered sugar to reduce the sugar content. Or make your own powdered organic cane sugar. (See the section above on how to make your own.)
  • Milk – Use any dairy/non-dairy milk to create the frosting!
  • Vanilla – To add an extra touch of flavor to the frosting.

These Healthier Homemade Pop-Tarts are so incredibly tasty and definitely worth making at home. They pack all the fun flavor of the original without all the extra junk. Prep these in advanced and toast ’em up for a quick, delicious, and healthier treat on-the-go. These Homemade Pop-Tarts make me certain now, more than ever, that there’s really never a wrong time to enjoy a toaster pastry.

paleo friendly (gluten/grain/dairy free), vegan-option

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Homemade Cinnamon Pop-Tarts

These Homemade Pop-Tarts are even better than the original. They taste almost exactly like the boxed variety but without all the junk!

paleo-friendly (gluten/grain/dairy free), vegan option

Servings 6 pastries

Ingredients

Pastry Dough

  • 2 cups almond flour (240 grams)
  • 1/2 cup tapioca flour (60 grams)
  • 1 tsp baking powder (4 grams)
  • 1/2 tsp salt (1 gram)
  • 4 tbsp maple syrup (85 grams)
  • 4 tbsp coconut oil (55 grams) room temperature. if liquid, chill in fridge a few minutes until solid.
  • 2-3 tbsp ice water (28-42 grams)

Cinnamon Sugar Filling

  • 1/2 cup coconut sugar (72 grams)
  • 1 tbsp cinnamon (5 grams)
  • 1 tbsp tapioca flour (7 grams)
  • egg wash: 1 egg beaten with 2 tsp milk of choice if vegan just use milk of choice

Cinnamon Frosting

  • 1/2 cup powdered sugar of choice (see notes)
  • 2 tsp milk of choice
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla

Instructions

  1. In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.

  2. Add the maple syrup and coconut oil to the bowl and using the fork, mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.

  3. Drizzle in 2 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough form. Add additional water in small splashes if necessary to form a dough.

  4. Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 2 days.

  5. When ready to bake heat, oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Roll out one piece of dough into a large 9x10 rectangle. See original post for step-by-step photos of cutting and assembling the Pop-Tarts.

  6. Cut a large rectangle of 8x9 inches. Using a ruler is helpful and I find a pizza cutter to be the easiest tool for crisp straight lines.

  7. Slice the rectangle lengthwise so you have two 4x9 strips of pastry.

  8. Then slice widthwise into thirds making six 3x4 rectangles.

  9. Brush all six pieces of dough with egg wash. If vegan just brush the dough with your dairy free milk of choice.

  10. Make the filling by mixing the coconut sugar, cinnamon, and tapioca flour together in a small bowl until well incorporated.

  11. Heap half the filling onto the three pieces of the pastry dough leaving a 1/2 inch border around the edges.

  12. Cover the filling with other side of pastry. If moving the pastry dough around is difficult it is helpful to place the dough back in the fridge for a few minutes to help re-firm the dough and allow for easier handling. Brush the top with egg wash or dairy free milk if vegan.

  13. Seal the edges of the filled pastry by pressing down slightly with your fingers. Then, use a fork to close the edges of the pastry. Again this is easier for the dough is cold. Poke a few air holes in the top layer of the pastry using the fork or a toothpick.

  14. Repeat rolling and filling steps with other pastry disc.

  15. Bake for 19-21 minutes or until the pastry is golden brown all over and just browning at the edges. Remove from oven and let cool slightly.

  16. Make the frosting by mixing together the powdered sugar, milk, cinnamon and vanilla in a small bowl until an even mixture forms.

  17. Once Pop-Tarts have cooled slightly spoon a bit of frosting on the top of the pastry and create a rectangle of frosting. Let the frosting set a few minutes and once firm, enjoy!

Recipe Notes

Helpful Kitchen Tools (affiliate links): silicon spatula, kitchen scale, pizza cutter, pastry brush

Assembly Tips: The dough will be easiest to work with when it's cold. I like to roll out the dough on a large cutting board, this makes it easiest to transport to and from the fridge if the dough starts to get too warm to work with.

Storage: Just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. When ready to eat, just toast on lowest setting or microwave  until warm! 

Homemade Powdered Sugar: To make your own powdered sugar simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar in the recipe. I used 6 tablespoon of organic cane sugar to get 1/2 cup of powdered cane sugar. 

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Homemade Chai Concentrate (sugar free)

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I recently re-discovered this recipe while I was cleaning out my recipe organizer. A broken down, accordion-style piece of plastic, typically used for receipt organization, that has lived with me for (at least) the past 10 years. Through 3 different countries, countless home moves, and is currently being held together with a series of rubber bands. Every few years I’ll go through all the printed off recipes, random bits of paper with scribbled notes, and torn magazine pages removing anything that I know I’ll never get to or has been replaced with a newer better recipe. At the back, I came upon a note card with a handwritten recipe for a Homemade Chai Concentrate. Which I very clearly remember making on a weekly basis when we briefly lived in Sao Paulo, Brazil. And as soon as I saw it, I knew I had to make it again and post it here! So perfect for these warmer months ahead!

This chai concentrate has all the flavors you’d expect from a good chai blend steeped in black tea. This homemade chai has its fair share of ingredients that I feel are essential for achieving the flavor complexity that is so unique to chai tea. And I promise it’s worth the potential spice purchases, because once you make this you’ll definitely be back for more. I love that you can control the strength of the caffeine, level of sweetness (or lack there of), and as an added bonus, it’s eco-friendly since you’re storing it in a reusable container rather than the single-use packaging you’d get from the store or to-go cups from your favorite coffee/tea spot. And extra eco-points if you use loose leaf black tea! 

paleo friendly (gluten/grain/dairy free), sugar free, keto

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Homemade Chai Concentrate

Easy and delicious homemade chai with the deep flavor complexity you'd expect from a good chai tea. Make it hot or iced and sweeten as you please! I left this unsweetened so everyone can enjoy it as sweet (or not sweet) as they like!

paleo, keto, vegan

Ingredients

  • 4 1/2 cups water
  • 10 cloves
  • 7 cardamom pods
  • 2 cinnamon sticks
  • 2 star anise
  • 1 in piece ginger, rinsed and smashed slightly
  • 1 tsp orange zest
  • 1/2 tsp freshly zested nutmeg
  • 1/4 tsp black pepper freshly ground, if possible
  • 9-10 black tea bags caffeinated or decaffeinated
  • 1/2 tbsp vanilla extract

Instructions

  1. In a medium pot, bring the water to a boil.

  2. Once boiling, add the spices and tea bags and remove pot from the heat. Use less tea bags if you want the concentrate to be weaker.

  3. Let steep for 15-20 minutes. The longer the steep, the stronger the tea.

  4. Pour the contents of the pot over a bowl or large measuring cup topped with a strainer to remove all the tea & aromatics. Then stir the vanilla extract into the concentrate.

  5. Let cool and pour into reusable container before storing in the fridge.

  6. Pour over ice or drink hot by mixing with boiled water, add milk and sweetener as you please!

Recipe Notes

This will keep in the fridge for about 1-2 weeks. 

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Homemade Cold Brew!

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Disclaimer: I am not a coffee drinker. Try as I might, I just don’t like it (gasp!). I’m a tea only kinda person. My husband however, is a coffee lover, and I created this cold brew recipe just for him. After several trials and a couple modifications, this iced coffee has received his official stamp of approval!

It’s summer and it’s hot! Which means prime time for icy beverages. While I find myself reaching for a chilly booch most afternoons, my husband likes to cool down with a can of cold brew. And at some point, I decided there was absolutely no reason I shouldn’t be making it for him myself!

Here are some reasons why you should make your own cold brew too!

  1. EASY! Really, it’s so easy it’s not even funny. Like stupid easy. All you have to do is grind the beans (unless you get them ground already) and then just let it soak for 12ish hours and that’s it!
  2. LESS WASTE! No more single use cans, bottles, or plastic to-go cups required to enjoy your cold brew. Just store your cold brew in a reusable bottle in the fridge.
  3. YOUR WAY! You can decide if you want it stronger or weaker by playing with the steep time and water:coffee ratio.

Seems like I’ve convinced you since you’re still here for the recipe! But before you get to steeping, here are a couple things that may come in handy when you’re DIY-ing your way to cold coffee heaven. The only required equipment you’ll need is a nut milk bag and a coffee grinder (or just buy ground coffee). I use and love Ellie’s Best nut milk bag (use code FreshlyDafna for 10% off your order) I use it weekly for homemade batches of nut milk and now use the same bag for cold brews. I also recently invested in a coffee grinder specifically to make cold brew (my husband drinks nespresso pods) and I will likely use it in the future for grinding spices too. As far as ingredients, all you need is coffee and water. I always recommend using filtered water when you’re going to be ingesting the liquid without cooking it. And as for the coffee, make sure you use good quality coffee beans to ensure good flavor!

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Homemade Cold Brew

Making your own cold brew is super easy and less wasteful! Treat yourself to a frosty cold glass of iced coffee and pat yourself on the back for saving the planet.

freshlydafna.com

Ingredients

  • 1 cup coffee beans coarsely ground
  • 4 cups filtered water

Instructions

  1. If not already, coarse grind the beans. Make sure not to grind too finely, the texture should be like sand.

  2. Place ground coffee into nut milk bag and into 4 cups of filtered water.

  3. Let steep for 12 hours (or a bit longer for stronger brew). Afterwards remove bag from liquid, dispose of coffee grinds, and pour cold brew into container with a lid.

  4. That's it!

Recipe Notes

 

Some tips:

  • Make sure not to over-grind the beans. That will make the cold brew bitter. 
  • For stronger cold brew, steep the beans for longer. You can always taste the cold brew after 12 hours and see if you want to let it sit a bit longer. I don't recommend brewing it for longer than 13 hours. 
  • Get GOOD quality coffee beans for best flavor!
  • White specks on top of the cold brew might form once it's been in the fridge. Don't worry! That's totally normally. These are just coffee oils that have crystallized in the fridge. 

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Sugar Free Coconut Butter Cups and Sugar Sentivity (keto, paleo, vegan)

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When I eat well (for me this means low carbs, tons of veggies, moderate amounts of quality protein, and enough good fats) I feel better – I am more energetic, sleep better, deal with stress better…everything is just better. 

Most often eating well is fairly easy for me – fresh and healthfully cooked meals taste delicious. One of the things that I continually struggle with however is my sugar intake. I have always had a monstrous sweet tooth and thought this was just the kind of foods I liked to eat. It wasn’t until I was listening to a podcast a few years ago that I heard one can be “sugar sensitive”. Of course you hear about lactose and gluten sensitives all the time now but sugar sensitive was totally new to me. As they discussed the symptoms though it all sounded far too familiar.  Severe symptoms of sugar sensitivity include: an unstoppable craving for sweets, depression, irritability, extra craving for carbs, joint pain, menstrual issues. For me what rang true the most was the insatiable need for sweets. I recalled all those times I would indulge in candy and then fruit and then cereal and forgoing veggies and good fats. Eating a whole bag of raisins (I couldn’t stop!) and then immediately feeling nauseous. Those times I would buy gummy bears and tell my husband that he needed to hide them from me because inevitably I would find and demolish the entire bag should it be left unguarded. I am like a heat seeking missile when it comes to sweets.

Of course we all know that sugar is bad for you and it’s best to avoid it, but it can become confusing which types are “good” and which “bad” with the influx of new natural and seemingly better for you sugars such as coconut sugar, coconut syrup, maple syrup, agave, etc. The biggest thing I have learned from this is that for me, the more sugar I have the more sugar I want and crave. This is true with sugars from these natural sources or even fruits that are high in fructose. And while I say to myself, “just this one little piece of dark chocolate won’t hurt”, on the one hand I know this is true. Chocolate is good for you (in moderation) and the amount of sugar in a small piece is very little (even less than a piece of fruit). But inevitably, this one piece that one time becomes 2-3 pieces every day, and then 5 every day, and then two weeks later I am eating a whole bar of dark chocolate before breakfast. And that is no exaggeration. I actually did that last week. AND had dessert later on in the evening. And by no stretch of the imagination is that healthy.

I like to think of sugar sensitivity like any other addiction. It’s not something that I should have ever or I will feel like I need it and will stop at nothing until I get some. It sounds drastic sure, but having this mindset helps me keep this urge in check.  Will I, at some point, share a couple gummy bears with my friends even though they are absolutely not good for you – sure! But I know the next day I must go back to this attitude to ensure the sugar beast within doesn’t try to take over as it has several times before. On a regular basis though I avoid sugar completely and opt for homemade sugar free desserts so I can still enjoy a sweet treat!

This recipe is one delicious sugar free option that I make during my meal prep so I can enjoy during a mid-afternoon snack or after-dinner treat during the week. My current favorite natural, no sugar, no carb sweetener I use in baking or sweet dishes is Just Like Sugar , it’s made from chicory root  fiber and looks and behaves, as it’s named – just like sugar. It, of course, does not taste like sugar, but it’s the best tasting sugar replacement I have ever tasted and you can use it in any recipe like you would regular white sugar. I love Just Like Sugar because, like other natural sugar replacements it does not have any weird aftertaste, has no carbs or calories, has zero glycemic index, not made with fructose, and doesn’t effect insulin levels at all like maple, agave, honey and others do. It does not cause any gastric distress because it is not fermented. And most importantly, I can implement it in a dessert and not feel like I need to eat the whole tray and use all my self control not to.

So (finally) here’s the recipe for my Sugar Free Coconut Butter Cups. These are super quick and easy to make and the coconut butter adds some good quality fats. I spiked these cups with some collagen, it does not add any taste, but makes it extra nutritious. This can easily be excluded, and will not change the texture of the filling, if you want to keep these vegan. I use and love Further Food collagen (use code SUNNYSIDEGREENS10 for 10% off!) in this recipe because it is great for gut health and reduces inflammation (sugar basically does the opposite of both those things). If you want to use a different kind of sugar or sugar substitute do it! You can sub, in equal amounts, for almost any other kind of sweetener that suits your fancy.

keto, paleo, vegan, gluten free, grain free, dairy free

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Sugar Free Coconut Butter Cups

keto, paleo, vegan, gluten free, grain free, dairy free, soy free

These coconut butter cups are sugar free and sweetened with chicory root. The coconut butter filling is spiked with collagen for extra health benefits but this can be omitted if you want to keep it vegan. Either way this is a delicious AND good for you dessert with the health benefits of chocolate and good fats from the coconut butter but with absolutely no sugar. If you want to use a different natural sugar, you can sub out the Just Like Sugar for almost anything else, my next best suggestion would be coconut sugar. 

freshlydafna.com

Ingredients

Chocolate Coating

  • 4 tbsp coconut oil
  • 4 tbsp cacao powder raw
  • 1/2 tbsp Just Like Sugar*
  • 1 tsp vanilla

Coconut Butter Filling

  • 3 tbsp coconut butter
  • 1 tsp Just Like Sugar*
  • 1 tsp Brain Octane or MCT Oil (optional)
  • 1 tbsp collagen (optional)
  • dash sea salt

Instructions

  1. Line a muffin tin with 4 cup liners

  2. In a small bowl mix together all the ingredients for chocolate coating. 

  3. Pour in enough chocolate into each of the 4 cups to just fill the bottom of the cup. Place muffin tin in freezer for 10 minutes to allow chocolate to firm

  4. In the meantime make the coconut butter filling by mixing all the ingredients together until it is well incorporated

  5. Remove the cups from the freezer and distribute the filling evenly into the 4 cups. Pour the remainder of the chocolate mixture onto the coconut butter filing and return to the freezer. 

  6. Once it is all firm (about another 10 more minutes) you can eat and enjoy!

Recipe Notes

*Just Like Sugar is the brand of chicory root fiber I use. It's my current favorite and best (based on lots of research and kitchen trials). It acts like traditional table sugar so you can feel free to sub out any other type of sugar that suits you. 

I like to keep these in the freezer and let temper a few minutes before eating. Will also keep well in the fridge. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.

(Nut) Milk & (Nut Pulp) Cookies (paleo)

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Making your own nut milk is one of the best DIY things you can do for yourself…. In my opinion of course. It’s a really quick process, takes only a bit of forethought, is cost effective AND better for you than drinking anything you could purchase at the store. Here are just some of the benefits of making your own nut/seed milk.

+You can play with flavor options
+Add in adaptogens or spices
+Saves you money
+Produces less waste!
+Adjust sweetness to you liking
+Can use the leftover nut pulp in various ways
+More fresh than anything store bought
+Is fun and easy to make
+Sprouted (soaked) nuts make it easier for your body to digest

I don’t know about you, but for me, those were enough reasons to get me started making my nut milk at home. So here’s my BASIC nut milk recipe to get you started.

Supplies:
Storage container for milk (I use this)
Nut milk bag (I use and like this one)

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Basic Nut Milk

This is a recipe for basic nut milk. It can easily be adapted to make 1/2 a batch if you don't consume that much nut milk. You can add different adaptogens or spices to make fun flavor combinations. 

Nut milk will last about 3-4 days in the fridge. 

freshlydafna.com

Ingredients

  • 1 cup nut of choice raw
  • 3 1/2 cup filtered water
  • 1 dash pink sea salt
  • 1 tsp vanilla

Optional Add-in Suggestions

  • 1 tsp cinammon
  • 2-3 dates
  • 1 tsp maca
  • few drops stevia
  • 1 tsp turmeric
  • dash cardamom
  • 1 tbsp cacao powder

Instructions

  1. In a bowl with filtered water, soak nuts in fridge overnight

  2. Remove bowl of nuts from fridge, strain soaking water and rinse the nuts

  3. Place nuts in Vitamix or blender, with 3 1/2 cups filtered water and any additional flavorings you want. 

    FOR BASIC UNSWEETENED NUT MILK USE:
    1 tsp vanilla
    dash of sea salt

    Blend on high for 2 minutes

  4. Pour the blended nuts and water into your nut milk bag and close the top ties. Over a bowl/large measuring cup (at least 4 cups) start to milk the nut mixture. I like to twist the bag and then slide my hand down from top to bottom of the twisted area and pressing down on the area with the milk. 

  5. Once all the milk has been pressed out of the bag, pour into milk jug or other container and store in fridge. Will keep for about 3-4 days. 

  6. Remove leftover nut pulp from nut milk bag and use in my Nut Pulp Energy Balls OR Nut Pulp Cookie Recipe!

Now that you’ve made your own nut milk, you might be wondering. Hey I’ve got this nut pulp leftover, is there anything I can do with it. WHY YES! There are several things you can do with that nut pulp! You can make almond flour by spreading thinly on a baking sheet and baking on 325 until it is very dry, then pulse in the blender/food processor. I have seen people make crackers from nut pulp but I have yet to try this. You can make my Nut Pulp Energy Balls or this cookie recipe right here. These cookies are actually pretty good for you with a high fiber content, good healthy fats, sprouted nuts from the nut milk, and super low in sugar!

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Nut Pulp Chocolate Chip Ghee Cookies

gluten free, grain free, low carb, paleo, no refined sugar

These cookies are made from nut pulp leftover from homemade almond nut milk. In this recipe I use the leftover from my basic nut milk (almond, sea salt, vanilla, and a few drops stevia). The result is a delicious cookie with a delightfully chewy texture. I love to store these in the freezer!

freshlydafna.com

Ingredients

  • 1/4 cup ghee
  • 3 tbsp dark maple syrup organic
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 cup coconut flour
  • 2/3 cup leftover nut pulp
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 and line baking sheet with parchment paper

  2. In the bowl of a stand mixer (or by hand) mix together the ghee and the maple syrup

  3. Add in the egg and vanilla and mix until well incorporated

  4. Then add in all the dry ingredients and the nut pulp. Mix until a dough forms

  5. Add in chocolate chips/chunks

  6. Form into flat cookie sized discs and place onto prepared baking sheet

  7. Bake at 350 for about 15-18 minutes or until slightly browned. 

  8. Remove from oven and let cool a few minutes and then transfer to a wire rack to cool completely

Recipe Notes

I use the entire amount of leftover nut pulp from my regular recipe of nut milk. I usually make almond milk because it's the most cost efficient and get about 2/3 cups of pulp leftover from 1 cup of nuts used to make the milk. 

These cookies freeze very well!

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna