I will safely say that this was a mistake recipe that turned Blog Post Worthy!
Did you know that the watermelon can be classified as both a fruit and a vegetable? Weird hey! It’s a fruit because it grows from a seed, has a sweet refreshing flavour, and is loosely considered a type of melon. It is a vegetable because it is a member of the same family as the cucumber, pumpkin and squash. It is also harvested and cleared from fields like other vine growing vegetables.
The watermelon is also 92% water. I feel refreshed and hydrated just writing about it! They also make great pets!
Kidding! Nearly had you though didn’t I?
Well, jokes aside we do love our watermelon. Here are some quick reasons why.
You might have noticed that we are going watermelon crazy here in the office. The wonderful Ameka did a post on watermelon last week and as she was making her super yummy Wild Watermelon Juice I sneakily strained the pulp from her smoothie and didn’t let it go to waste!
That’s where these cookies were born!
Submitted by: Raw Blend
Makes: About 7 cookies
Serves: 3 – 7 people
- 1/3 cup watermelon pulp (left over from your juicer or when strained through a nutmilk bag)
- 1 cup coconut flour (we made ours by blitzing some coconut flakes in our Vitamix Dry Container)
- 1 tsp vanilla bean paste
- crushed pistachios (for garnish on top)
- Combine the watermelon pulp, coconut flour and vanilla bean paste in a large bowl until you have formed a nice, mold-able dough.
- Scoop about a heaped teaspoon of dough and mold into your desired shape and place on a your dehydrating tray.
- Sprinkle some pistachios on top or whatever nut you like (I have an obsession with pistachio nuts)
- Dehydrate on high (65 degrees Celsius) for about 3 hours and then turn down the heat to about 45 degrees and dehydrate until ready. Ours were done within about 7 hours. Dehydrating time will vary depending on your cookie size.
They almost taste like a macaroon with a nice hit of watermelon. If you have a super sweet tooth you could always add some maple syrup or coconut nectar. I just like them on their own. Simple and delicate. The Pistachios really make this recipe too. I’m all about texture.
What should you do with the leftover watermelon skin? I think this…