Peanut Butter Smores Bars

Do you make fresh juices and almond milk from scratch like I do from time to time? If you're wondering what to do with the leftover pulp, look no further than this flatbread recipe! Save that pulp (I keep mine in the freezer until ready to use).

Prep:
5
minutes
Cook:
25
minutes
TOtal:
30
minutes

Ingredients

  • 1 cup almond pulp or flour / ground almonds
  • 2 cups veggie pulp
  • 2 eggs
  • 2 Tbs. Tamari / Soy sauce
  • 1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
  • black pepper to taste

Instructions

  1. Preheat the oven to 400°F and line a baking tray with baking paper.
  2. Measure the vegetable pulp and place in a mixing bowl. Add almond pulp, soy sauce, and pepper (plus herbs, if using) and mix with your hands.
  3. Make a well in the center and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.
  4. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm.
  5. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into slices and store in the fridge.