Leftover Nut Milk Pulp Breakfast Bars

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Combat food waste! I need to improve in this area most definitely, but feel I am getting better and experimenting even more in the kitchen.

Leftover nut milk pulp can add up quickly. I’ve made brownies before, which are amazing, but I like change as well.

My goal here was also to use only one pan. Yes, for mixing and for baking. Success!

Ingredients:

  • Leftover pulp: 1 – 1.5 cups
  • Oats: 1/2 cup
  • 1 egg
  • Chocolate chips: 1/2 cup
  • Hemp hearts: 1/4 cup
  • Peanut butter: 1/3 cup (that’s all I had, but it would have been nicer with more)
  • Cacao nibs: whatever was on hand which was about 2 TBS
  • Maple syrup: 1/4 cup

Stir all together and press into the pan.

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Bake at 350F for about 20 – 30 minutes.

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These were pretty good. I ate them for breakfast and for snacks. They were still quite moist, which was interesting. I’d make them again, but I would make sure to add more oats or flour, or squeeze the nut pulp more, or add in a bit of coconut oil. But I am happy to have avoided at least a little bit of food waste!

Peace and love,

Kristan

Fermented Cranberries

Another fermentation “recipe”? Why, yes indeed. The passive food treatment makes me giddy with excitement and anticipation. There is no other choice but to have patience and hope the creation has turned out to one’s expectations.

It pleases me to report this one has exceeded my hopes.

Bulk cranberries were calling to me with their vibrant color and bouncy texture. I didn’t want more baked goods at the time, and I figured some sort of fermentation or chutney would be nice with fresh cranberries.

So I did some research and read up on cranberries in The Art of Fermentation.

The cranberries were washed, then placed into a quart size mason jar.

My plan was to use my ginger bug as a starter to kick off the fermentation process. It doesn’t hurt that ginger and cranberries marry so well.

So I shook up my loyal ginger bug and poured about 1/4 cup into the mason jar with the cranberries.

Next, I poured in honey to cover the cranberries. Boy, oh boy, do those delicious berries float! I wrestled every day with them, trying to figure out how to get them to stay submerged and wished I had a clay fermentation ring to keep them under the honey. Hmm, I think I’ve figured out my next pottery endeavor.

They sat on my kitchen counter, buoyant and bright, for a few weeks. Whenever I thought about it, I’d turn the jar, like a sand timer, hoping the cranberries were becoming fermented goodies.

I finally opened the lid to taste them, and they were sweet and delicious; a vast change from their natural state of tart and dry.

My next best idea was to then process them quickly in my Ninja chopper, and I’m happy I did. I enjoyed these on my sourdough crackers, and was totally enamored.

Seriously, so in love with this super simple recipe. I think you should give it a try if you enjoy the taste of honey and are also into cranberry.

Peace and love,

Kristan