Well+Good's video: Zero-Waste Almond Shortbread Cookies Alt-Baking Bootcamp Well Good

In this episode, Sashah Handal teaches us how to use almonds to make almond milk, almond meal, and an almond shortbread cookie. Using your almonds in these applications makes the recipe zero-waste, plus you get 3 recipes in one! To get notified about new video uploads, subscribe to Well+Good's channel: https://www.youtube.com/c/Wellandgood Learn how to make almond milk, almond meal, and almond shortbread cookies in this zero-waste recipe. All the steps are easy, and the results are delicious. ZERO-WASTE ALMOND COOKIES: Almond Milk: 1.5 cups raw almonds 3 cups water 2 dates (pitted) Pinch of salt Jar Deep mixing bowl Nut Bag Blender Sheet tray 1. Place all ingredients in jar, stir, and soak for a minimum of 10 mins (longer if using not-so-strong of a blender) 2. Place all ingredients in hi-speed blender (I used a Vitamix) and blend for 2-4 mins 3. A creamy milk-like color should be achieved 4. Make sure nut bag fits into bowl with room enough for straining 5. Pour ⅓ of almond mixture into nut bag and squeeze gently until all liquid has been strained into mixing bowl 6. Carefully empty residual almond meal from nut bag onto greased sheet tray 7. Pour milk from mixing bowl into a storage container (or directly into your glass for tasting!) 8. Repeat Steps 5-7 until blender is empty 9. Spread almond meal into a thin even layer and bake at 350 for 20 mins, tossing every 5 mins to ensure even heat distribution 10. Once all moisture has evaporated from the almond meal, allow to cool 11. Pulse in processor until desired fineness is achieved 12. Voila! Almond flour! Can be used for grain-free baking, on top of oatmeal, or in your favorite smoothies! Almond Shortbread Cookies: ¾ cup almond flour ¼ cup coconut flour ⅛ cup arrowroot starch 1 teaspoon cinnamon 1 teaspoon cardamom Pinch of salt 3 tablespoons honey or maple syrup 3 tablespoons coconut oil (melted) 1 tablespoon almond extract 1. Preheat oven to 350 2. Combine all dry ingredients in mixing bowl 3. Add in wet ingredients 4. Mixture should resemble wet sand and adhere to itself when squished together (if this texture hasn’t been reached, add up to ¼ cup almond milk--1 tablespoon at a time) 5. Form 1 inch balls and place on parchment-lined sheet tray 6. Use a fork to press cookie balls into a flat round shape 7. Bake for 7 mins, rotate, bake for another 5 mins or until golden brown 8. Allow to cool for 10 mins 9. Store in fridge up to a week Want more from Sashah? Check her out here: https://www.instagram.com/sashahfierce/ Subscribe to Well+Good’s channel for more great recipes: https://www.youtube.com/c/Wellandgood Need more holiday recipe ideas? Try these: Sweet potato tart: https://www.youtube.com/watch?v=vbLF2_enEMc Gluten-free cinnamon rolls: https://www.youtube.com/watch?v=VwHuxPp7LDE Skillet apple crisp: https://www.youtube.com/watch?v=7JhQx7nCkFo About Well+Good: Well+Good believes that wellness and health should be attainable for all—and recognizes the many barriers that prevent that from becoming a reality. Sitting at the cross-section of trends, service, and evidence-based journalism, we work to inform, empower, and educate communities and individuals when it comes to fitness, mental health, beauty, food, relationships, finance, and all other ways your day-to-day impacts your ability to live well, while working to challenge the systems that could hold you (or others) back. Your well-being is a birthright. Wellness is how you get there. You can find Well+Good here: Site 🖥️: https://www.wellandgood.com Instagram 📸: https://www.instagram.com/iamwellandgood Facebook 👍: https://www.facebook.com/iamwellandgood Twitter 🐤: https://twitter.com/iamwellandgood Pinterest 📌: https://www.pinterest.com/iamwellandgood