Crackers are hard to come by when you’re trying to eat real whole food. Of course there are always crunchy veggies, but c’mon. Sometimes you’re just not in the mood for a cucumber slice. Sometimes you’re in the mood for something toasty and crispy.
These crackers are a good way to use up that leftover almond pulp from when you make your own nut milk. And they’re simple to make, because that’s what crackers are all about – simple.
Once you’ve strained your milk, dump the leftover almond pulp into a bowl. You can make crackers right away ( I usually do) or put a clean kitchen towel over it and keep it in the fridge for a few hours. Don’t let it sit for longer than that, though.
Then it’s just a matter of adding a few other simple ingredients, stirring it up and rolling the dough out between two pieces of parchment paper.
I like to get them pretty thin so the almond pulp dries completely when it bakes. Not paper-thin though, or else it’s harder to scoop up tasty dips 😉
These almost remind me of the Matzo bread my mom used to make when I was a kid. So would make it once in a while and we loved to snack on it – she had to make extra.
I prefer the no frills, break apart method rather than taking the extra effort to cut these into squares and break them apart. Just easier and who cares what shape they are?
You can use any fresh chopped herb. For this batch I used spring onions, thinly sliced, and cilantro. Snack away, friends!
- Leftover pulp from making almond milk (1 cup of almonds before milk was made)
- ½ cup chickpea flour
- Handful fresh herbs of choice, chopped. Spring onions, green onions, chives, rosemary or cilantro are some of my favs.
- ½ teaspoon kosher sea salt + some for sprinkling on top
- 3 Tablespoons of Mac Nut oil, coconut oil or olive oil
- Oven 325 F
- Combine ingredients
- Roll out between two pieces of parchment paper to less than ⅛ inch thick
- Remove the top parchment paper and gently move the piece with the dough onto a large cookie sheet.
- Sprinkle with kosher sea salt.
- Once the oven is heated, bake for 20 minutes of until the center is no longer damp or spongy.
- If the edges start to get too brown before the middle is done, turn the oven off and let them sit inside with the door open. They'll crisp up.
- Once the crackers are cool enough, break up with your hands into whatever size you want.
- Store the rest is a ziplock bag in the fridge.