Vegan, gluten-free, sugar-free – and completely zero waste thanks to cashew pulp from the Kuvings Slow Juicer!
These cookies are made using the leftover pulp after pressing cashew milk with your Kuvings Slow Juicer. Turn what’s left into a delicious treat!
Ingredients
- 1 cup oat flour
- 1 cup cashew pulp (after pressing cashew milk)
- 1/4 cup coconut oil
- 1/4 cup agave syrup
- 1 tbsp baking powder
- Juice & zest of ½ lemon
Instructions
1. Mix all ingredients – the dough should have the consistency of playdough.
2. Form small balls and gently flatten them.
3. Bake at 180 °C (356 °F) for about 10–12 minutes.
4. If you like, decorate with melted white chocolate – add raspberry powder for a pink touch!
Perfect for Easter brunch or simply as a tasty snack in between!
Recipe & Photo by Instagram @mrs_kitchen_fairy
