Thursday, December 19, 2019

Herbed Almond Pulp Crackers [oil-free and gluten-free]

I recently got an Almond Cow machine to make homemade, junk-free plant-based milks. After you make the milk, there is leftover pulp. I didn't want to waste it, so this is what I did with mine. They came out fantastic!

1 cup of wet almond pulp*
1 heaping T ground flaxseed
1/2 T dried rosemary
1/2 T dried parsley
1/2 T dried thyme
1/2 T dried basil
1/4 t garlic powder
1/4 t Himalayan pink salt or sea salt (additional for the tops is optional)

* After making one batch of unsweetened almond milk in my Almond Cow machine (using 1 cup of raw almonds and water), this pulp was what remained. I stored it in the refrigerator for one day and then made these crackers.

Grind all of the spices and salt in a mortar and pestle or spice grinder. Mix together in a bowl with with ground flaxseed and wet almond pulp.

Preheat your oven to 350 degrees F.
On your kitchen counter, place a piece of parchment paper the size of the baking sheet you will be using. Spread the mixture into a rectangular shape in the middle of the paper. Cover with another piece (the same size). Use a rolling pin to spread out the the mixture as thin as possible without making holes in the rectangle. Remove top paper, lift the bottom paper with the mixture on it and place on baking sheet.

Score the rectangle of mixture with a knife into small, cracker-sized squares. Then, poke each square with a fork in 2-3 lines to add air space for the crackers to bake evenly. (Optional: At this time, you can sprinkle a small amount of sea salt on top of the crackers now). Bake at 350 degrees for 20 minutes. Then, reduce the temperature to 325 degrees F for another 10-15 minutes. When the crackers are dried out enough and can be lifted with a small spatula and flipped over, reduce oven temperature again to 300 degrees F, flip the cracker squares, and bake another 5-15 minutes until they are completely dried out and super crispy. Store in an airtight container after they are cooled.

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