Tasty Tuesday: Earth Week

Tasty Tuesday: Earth Week

Happy Tasty Tuesday! As I say in today’s video, it’s one of my favorite days of the week since it’s all about eating. And I love creating and then eating food. 

Continuing on with the Earth Week, we’re moving to our food today. I think that we toss a lot of food that we could be using and even though we may compost or recycle our “waste” I think Mother Earth would enjoy it more if we could reuse more. 

It’s a fun challenge for me to reuse parts of what I’m creating in the kitchen for other meals and creations. So today, the almond pulp that is leftover when I make my almond milk (or when anyone does!) will be put to good use and we’ll be making snickerdoodle pancakes and my Only Five cookies (I’ve been making these since college!) 

I also have a recipe for a DIY Almond Pulp body scrub on my blog, you can find it here

Tasty Tuesday: Earth Week Vlogs with Kiki

Recipes for today: 

Snickerdoodle Pancakes: 

These are very straightforward pancakes. You can adapt the recipe however you like. If you don’t like the snickerdoodle idea, you can sub the sugar and cinnamon with blueberries or chocolate chips or something, once they’re cooking in the pan!  


  • 1 cup almond pulp (if you make almond milk with 2 cups of almonds, you’ll have about this amount leftover, just use it all!) 
  • 2 flax eggs (1 Tbs flax meal to 2.5 Tbs water is one “egg”) 
  • 1/2 cup oat flour 
  • 1/2 cup almond milk
  • 2 Tbs coconut sugar 
  • 2 Tbs cinnamon
  • 1 Tbs melted coconut oil (or sub more milk) 


Combine all ingredients in a bowl. Heat a skillet very hot, oil with coconut oil and create your amazing pancakes! 

Top with cinnamon, sugar, maple syrup, berries, yogurt, coconut whip, whatever! YUM 

This recipe will make about 8 4 inch diameter pancakes. 

Only Five Cookies: 

I have been making these cookies for years. They have seen different iterations, but they have the same basic ingredients. When I don’t have almond pulp I use oat and almond flour. The almonds add a nice nuttiness along with the peanut butter. 


  • 2 ripe bananas 
  • 1 cup almond pulp
  • 2 Tbs peanut butter 
  • 3/4 cup oat flour 
  • 1 Tbs cinnamon 
  • 3/4 cup chocolate chips 


Preheat the oven to 350 degrees F. Combine all the ingredients in a bowl. The batter will be a wet and that’s okay, these cookies are soft and chewy. Scoop them into shapes on a cookie sheet (they won’t move so you can keep them close). Bake for about 10-12 minutes or until the bottoms are nice and golden. I usually start on the lower rack and then after 10 minutes move them to my top rack for a few more minutes. 

Keep these cookies in an airtight food storage container and enjoy them within 5-7 days (if they last that long!) 

This recipe will make about 24 cookies. 

I don’t have any companies that I’m officially sharing today, but I’ll mention these here, since I do love their products: 

Nutramilk: As you know from yesterday, you can use KIKI50 for $50 off your order! 

Cocoyo: I have been making yogurt for us but my next batch isn’t quite ready. I really love having cocoyo around because it’s an incredibly high quality, high probiotic content coconut yogurt with very few ingredients. It also comes in amazing reusable glass containers, so YAY. 

Enjoy Life: I just love their products. They’re all vegan, gluten free and incredibly allergen friendly, as their factory is free of all of the most common allergens. 

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