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These past few weeks I have been blessed with a bounty of almond pulp. I have two girlfriends who enjoy nut milk but don’t take the time to make it for themselves. So, I offered a trade. I told them that I would make fresh nut milk for them if they would buy the nuts and I could have the nut pulp. I thought this was rather brilliant of me since I don’t drink a lot of nut milk and I was finding it hard to create all my recipes where I wanted to experiment with nut pulp. Problem solved for now. But even these two amazing ladies can’t keep up with my
addiction need for nut pulp and can only drink so much milk before it is coming out of their….ears! hehe But in the meantime, I am not going to complain, but only rejoice in my little goldmine of almond pulp.
Just in case you are new to raw foods, nut pulp is the by-product of making nut milk. You can read more about it here. And if you are one who drinks commercial almond milk, I beg you to try making your own. It tastes light years better! You can make it as creamy or thin as you want. You can sweeten it and tailor it to where it will make your taste buds sing. And when your taste buds sing, you can’t help but dance and when you dance you can’t help but smile and when you smile…there is joy in your heart. Who knew all that could come from making nut milk. :) I don’t mean to be silly here, just trying to encourage you to really enjoy your time preparing healthy foods in your own kitchen.
One of the key ingredients in this recipe is cinnamon. I have talked about cinnamon before but I think it is important to point out a few things about it before I let you go. Not all cinnamon is created equal. Depending on the type of cinnamon you use, it can make or break a recipe. There was a time in my life where I had no idea that there was a difference in cinnamons. Cinnamon was cinnamon, right? Wrong. If you are scratching your head thinking, “What’s the big deal?” I ask you to read this post that I did on cinnamon. Trust me, it makes a difference.
These pretzels were designed to remain slightly soft when they are done dehydrating. If you want to make them crunchy, keep them in the dehydrator until that is achieved. Keep in mind that this recipe isn’t a really sweet one. You can make adjustments while making the batter if you have a sweet tooth. I was delightfully surprised when I took them out the of the dehydrator and found that they had naturally darkened… just as if they had been baked. To much fun!