Almond pulp crackers

almond-pulp-crackers

When I shared my tips on how to create a middle eastern antipasto platter I got quite a few questions about the crackers in the background. There were two types of crackers, the first is the  raincoast cracker and the other small square shaped ones are actually my favorite way to use up almond pulp. 

If you’re not familiar with the term “almond pulp”, allow me to explain. Almond pulp is the leftover almond you get when you make almond milk at home.

If you make almond milk regularly and you believe in the quote (waste not, want not)  then I’ve got a real treat for you today. These crackers are not only a great way to use up almond pulp but they are actually a healthy snack that you can enjoy guilt free.They are gluten free and paleo but even if you don’t follow either of these eating regimes (I don’t) I promise that you’ll love them. You can ask my kids who actually demand them if I skip making almond milk for a couple of weeks!

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You can enjoy these crackers on their own as the herbs and spices give them great flavor. You can also use them as a replacement for croutons on soups and salads. My kids’ favorite way to eat these is  with some labneh or hummus and pitted green olives or a sprinkle of zaatar.They are actually one of their favorite lunchbox items

Since so many of you were really interested in trying them, I do hope that you’ll enjoy 🙂

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Almond pulp crackers

3 cups almond pulp  (I get this amount from making 2 liters of almond milk)
half a cup minus 1 tablespoon olive or coconut oil
3/4 teaspoon fine sea salt
2 teaspoons dried herbs de provence
1 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Pinch celery salt

Directions:

Preheat your oven to (175C ) 350F.

In a large mixing bowl, combine the almond pulp, oil, salt, herbs, dried garlic powder, and onion powder, and stir well till the herbs are evenly distributed

Spread a sheet of parchment paper and dump the mix over it then place another sheet of parchment paper on top.

Use a rolling pin to roll the cracker mixture about 0.5 cm thick

Use a pizza cutter or a  large knife to score the rolled dough into square shapes.

Poke each cracker 3 times with a fork this will help the crackers dry and bake evenly.

Bake at 350 for 10 minutes, or until the outer edges turn golden brown.

Turn off the oven for 150 -20 minutes (this will allow the crackers to firm up)then flip each cracker (they should separate easily where you scored them)

Turn the oven back on and bake until they are crisp and golden, about 10 to 15  minutes more.

If your crackers are still slightly soft, turn off the oven and leave them inside it until the oven cools down completely

Store in an air tight container

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