I love anything with a good crunch; popcorn, chips, crackers, even raw veggies make me very happy! You also know that I love the environment and sustainable living. So it is very exciting when my crunchy snack cravings and my desire to create less waste come together and make something that is both delicious and waste free! Enter: Herb and Seed Almond Milk Pulp Crackers.
If you’ve been around for a while, you know that I love making homemade almond milk. And while the almond milk is delicious, it does leave behind quite a bit of fresh almond pulp. This pulp has all the wonderful flavor of almond flour (think macarons without the sugar!) and the versatility to be a base for any flavor you can think of! The amount of pulp you get from a batch almond milk differs based on how much liquid you extrude and how concentrated you want the milk to be, but with my recipe you get about a cup of pulp per quart of almond milk made.
Herb and Seed Almond Pulp Crackers Ingredients
1 Cup Almond Milk Pulp
2 Tablespoons Flax Seed
2 Tablespoons Chia Seeds
2 Tablespoons Thyme Leaves
Optional: Drizzle of Olive Oil
Almond Milk Pulp Crackers Instructions
- Make your almond milk!
My Simple Nut Milk recipe takes a grand total of about 5 minutes to make if you pre-soak your almonds. Reserve the pulp.
Note: you have the option of keeping the almond skins on or removing them while making almond milk, for this recipe I prefer the skinless pulp!
Add your seeds, herbs, and pulp to a food processor. Pulse to blend. The pulp should be malleable and stick to itself without being sticky. If the pulp is crumbling add TINY splashes of water and continue to blend until you can mold the pulp into a ball.
- Dehydrate Two ways! Option one:
My favorite, and the way that I personally make crackers, is with my dehydrator! I have an Excalibur 9 Tray Dehydrator, but any countertop dehydrator will do! First, roll out your almond milk pulp dough on a dehydrator sheet liner (these are the ones I use) until it is slightly thicker than the cracker thickness you’d like- it will shrink as the water content evaporates.
Optional: brush on a TINY bit of olive oil to the top of the crackers for sheen. Sometimes I do this, for this batch I did not.
Use a knife to cut out cracker shapes if you’d like more uniform cracker sizes, or you can use your hands to crack apart the crackers for a more rustic look after they have dried.
I dehydrate my crackers overnight on the ‘raising breads’ setting which is 110 degrees for SUPER crispy crackers.
- Option Two: Oven Dehydration
Baking in the oven is a bit more hands-on when it comes to making the crackers, but the process is the same. First, roll out your dough on a non-stick baking sheet (Silpats are great) to the desired thickness (once again slightly thicker than what you’d like the crackers to be) take account that in the oven the crackers sometimes will puff because the heat will be higher than in a dehydrator. Use a knife to cut out cracker shapes and then a fork to poke a few air holes in your crackers to let steam escape.
Pop your crackers into your oven at the lowest possible setting. The lower your temperature is, the more the oven will ‘dehydrate’ your crackers rather than bake them. Some never ovens even have a dehydrate or ‘warm’ setting! Let the crackers dehydrate in the oven until crispy! The baking time depends on your oven’s settings!
Store your crackers in an airtight container to preserve crispiness and enjoy!
Combatting food waste can be lots of fun- you have to think outside of the box to use every bit of whatever ingredients you’re using! I’d love to know what you do with your almond pulp after you make your almond milk! I’m always looking for more fun ideas! And if you do make this Almond Milk Pulp Crackers, make sure to tag me on Instagram so I can see them!
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