I’m in the midst of a dehydrator day a.k.a “D-day.” D-day is for making treats & staples. These are the things which make staying raw easier and more pleasurable. On the agenda today: macaroons (chocolate & blond) and almond flour.
I use the macaroon recipe from “Raw Food, Real World” by Matthew Kenney & Sarma Melngailis. I love their books. When it comes to food porn, they rule. All of their recipes are tres gourmet and the photography only increases the drool-worthy quality of their recipes. Everything I’ve made from their books tastes awesome. It’s not everyday fare because their recipes take time and effort. Not surprising. They did open Pure Food and Wine in NYC which Sarma Melngailis still owns and runs — along with One Lucky Duck, a take-out and on-line raw foods store.
These macaroons remind me of my favorite flavor of Timbits and take me back to my childhood in Canada. They are mouthful of happiness.
Wet Almond Pulp
Almond flour is a basic staple and an easy item to incorporate into one’s raw routine. It’s a great way to use up pulp from making almond milk. I keep a gallon zip lock bag in my freezer and throw my leftovers into it every time I whip up a batch of milk. When I’ve accumulated about 4-6 cups, I defrost the pulp, spread it on teflex covered dehydrator trays, and pop it in the “D” until it’s bone dry. From there, I throw it into my BlendTec and grind it to a very fine consistency. I store it in the freezer when it’s done.
Finished Almond Flour
It keeps for months. They dehydrating helps keep the nuts from going rancid. It’s especially gorgeous when you’ve removed the skins from the almonds. The flour is versatile: use it for cookies, cakes, breads, crackers. It’s simple and takes virtually no time to make – spend 30 extra seconds throwing it in the freezer when you make nut milk.
Making other recipes is quicker if you’ve got the flour on hand.
