leftover almond mylk biscuits

Now that you have about 1/2 cup almond “mush” leftover from your almond mylk-making foray, place the mush into a large mixing bowl. Add 2 cups flour (any kind, your choice), 1 1/4 tsp. baking soda and 1/2 tsp. salt. Mix these ingredients together.

In a 2nd bowl, combine 1/8 cup honey, 1/8 cup almond butter, 1 tsp. vanilla extract, 1/4 cup rice milk, 1 tsp. toasted sesame oil and 1/8 tsp. cinnamon.

Mix wet ingredients with dry ingredients and there you have your dough! Oil a baking sheet and pre-heat the oven to 350 degrees. Form your cookies into whatever shape you prefer, perhaps placing an almond in the center of each one and bake until the edges are a golden brown.

We’ve been enjoying these biscuits for breakfast with a dollop of Earth Balance vegan butter, organic wild blueberry conserve and a cup of mate tea.