It’s been 10 days and I’m definitely still writing 2013. And up until yesterday, I was also definitely getting annoyed at the amount of almond pulp I was throwing away after making almond milk every morning, but the latter is a problem no more!
Anyone who makes their own almond milk (and if you don’t yet, no worries, I’ll be showing you how very soon!) will certainly know what I’m talking about when I mention almond pulp – it’s the gritty mound of almond ‘stuff’ left over in your nut milk bag or muslin cloth after you strain your mixture of blended almonds and water to make fresh, homemade almond milk. Other than using it as a face cleanser (best cleanser ever!), I was at a loss about what else I could possibly use it for. I end up with about a cup of the stuff every single day, and I absolutely hate wasting food, so I tried and tried to make a palatable recipe with no success. I was attempting to vegan-ify some of Elena Amsterdam’s almond flour crackers the other day when everything fell into place – crackers!
Crunchy, salty, crispy, and tasty – what more could you want? They have a wonderful colour, a great texture, and a brilliant crisp, and they’re perfect for an on-the-go snack or smothered in nut butter, tapenade, or sun-dried tomato paste. Earthy and hearty yet light and crispy, you could even bake them with a sprinkling of sesame seeds to add a bit of extra crunch.. and nearly half your recommended intake of calcium, phosphorus, magnesium, and iron!
Now all you need is some almond pulp, an array of fresh herbs, and a few splashes of oil and you’ll be on your way! Oh, and you might want a private room, too… they’re just too delicious!
nut milk pulp crackers
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (24 crackers)
- 2 cups nut milk pulp – the grainy pulp left behind after straining nut milk
- 5 tablespoons extra virgin olive oil
- 3 tablespoons freshly chopped herbs
- 3 tablespoons sesame seeds (optional)
1. Preheat oven to 180C/350F.
2. Make sure your pulp is quite dry and falls apart. Chop your herbs of choice finely – I like to use oregano, thyme, and rosemary.
3. In a large bowl, combine pulp, herbs, and olive oil. Knead with your hands until combined.
4. Place ball of dough onto a silicone baking mat, then cover with a piece of baking paper and roll to 1/4″ thickness with a rolling pin.
5. Using a knife or pizza cutter, score 24 small squares into the dough.
6. Bake for 15-20 minutes or until golden brown.
7. Let cool, then serve with nut butter, olive tapenade, or sundried tomato paste. Enjoy!