We’re a week into this food allergy journey with Jonathan and we’re still figuring things out. We had a great appointment with a new doctor yesterday who we really liked! He thinks that we may have seen some false positives when he was tested last week (common for eczema kids), and we’ll be doing a blood test to confirm and rule out some things. We’ll also be testing for some others—hopefully we’ll lose more suspected allergies than we’ll gain! I’m hoping that we’ll get soy or wheat back on the menu (c’mon tofu and seitan!), but until then I’m reading labels, and making even more from scratch than I normally do. This part, at least, might be a blessing in disguise!
A few weeks ago I made some almond milk and had reserved he pulp to make almond milk crackers. Then we got Jonathan’s diagnosis and nuts were out the window. So was the pulp.
^^^ How much do you love these vegan bowls? Check out Jeannette Zeis’ Easy shop!
So last week when I made my coconut hemp milk I decided to save and repurpose the pulp into crackers, just like I had seen with the almonds. Because my coconut hemp milk is sweet I turned these into very subtly sweet cookies—think along the lines of a graham cracker, but with a different texture! Give these a try—once you’ve made the milk this step is so easy!
Note: the ingredients in these cookies are perfectly suitable for babies. However, they can crumble into larger pieces, so please watch your baby carefully while eating them. Jonathan got quite a few bites that were on the larger side that he needed a little help with!
Coconut Hemp Cookies
Heaping ½ c of coconut hemp pulp (all that will remain from the Coconut Hemp Milk)
1 ½ T coconut oil
1 ½ T maple syrup
dash of salt
Mix all ingredients together. Place on a sheet of parchment paper and top with a second piece. Using a rolling pin, roll the dough out to between 1/8 and ¼ inch. Place on top of a baking sheet and remove top layer of paper. Score into small cookies, about 2 x 2 inches. Use a fork to make holes if desired.
Bake at 350* for 20 minutes. Remove from oven and carefully separate and flip cookies. Return to oven and bake for 15 minutes more. Let cool completely before serving (to keep them from crumbling).
The cookies are crispiest just after they’ve cooled. Store any leftovers in an air tight container. They will get softer as they sit, but will remain just as delicious!
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