After making almond milk, I had about 2 cups of pulp leftover, so I began looking for some tasty and healthy recipes to make. I came across some ideas for crackers and I’m pretty pleased with the results.
Makes 20-30 small crackers
1 Cup fresh wet almond pulp
1 Tablespoon ground flax meal + 3 Tablespoons water, mixed to form a “flax egg”
1 Tablespoon olive oil
1/8 teaspoon salt
1-3 Tablespoons dried herbs (I used 1 Tablespoon Trader Joe’s 21 Season Salute, salt free)
1 teaspoon fresh crushed sage (or rosemary)
Heat oven to 350 degrees.
Mix ingredients in a large bowl, blending the herbs well. Place dough on a piece of parchment paper and cover with a second piece of parchment. Use a rolling pin to roll the dough into a thin layer. Remove top parchment. Use a knife to square off the corners (rolling leftover dough in the same way) and score the rolled dough into squares. Poke holes in the dough with a fork, making 2-3 rows. The thinner the dough, the crispier the cracker.
Bake for 15-20 minutes, turning over once, until slightly browned and firm/crispy. Allow to completely cool and store in an airtight container.