From this point on, no more throwing away the almond pulp after making almond milk. Make Almond Pulp Cracker Bread instead!
During this Covid-19 pandemic we have going on, now is not the time to let precious ingredients go to waste. You know…that nut pulp that you tend to toss in the garbage after making fresh squeezed almond milk. Yep! I believe we were all guilty of this at some point.
(In case you missed it, Click here for the Fresh-Squeezed Nut Milk recipe.)
Here’s thing, lately I’ve been more conscious about finding ways to repurpose ingredients–even vegetable roots and stems y’all! My latest repurposing venture has been making crackers and flatbread from the almond pulp or nut pulp after making homemade milk.
For easy starters, you can use the leftover almond or nut pulp to thicken smoothies and soups or you can even use it to make a low-carb crust for raw food desserts. YUM!
Now, about this recipe, it yields a super thin flatbread-like cracker that’s a bit crisp, but still fairly pliable–sort of like a wrap. Top it with avocado, dip it in hummus, or eat it as is. Either way, you can’t go wrong.
Making this cracker bread is easy. Ready?
Just mix all the ingredients together in a bowl until the dough forms a nice ball. I like to do this by hand.
Next dump the ball out on a piece of parchment paper
Place another piece of parchment paper over the ball, and roll flat with a rolling pin.
Finally, throw it in the oven for 9 minutes, flip, bake for a few more minutes then it’s done
I like to score it with a knife before it hardens so that it’s make for “neater” tearing.
This recipe calls for Flax Meal. No Flax Meal at home? Click here
Want something to eat this with? Try our Beet Hummus! Also, try not to eat it all in one sitting *wink*
Recipe
Salt & Pepper Almond Pulp Cracker Bread
Ingredients
- ½ cup wet almond pulp leftover from making almond milk
- 4.5 teaspoons olive oil
- 1.5 teaspoons ground flax seed meal
- ½ teaspoon fine sea salt I used fine pink himalayan salt
- ¼-1/2 teaspoon filtered water
- pinch ground black pepper
Instructions
- Pre-heat oven to 350 degrees F. Lay a sheet of parchment paper on a clean work surface.
- Combine all ingredients in a medium bowl and stir until fully incorporated. Dough should feel soft and moist; if it feels dry, add water, ⅛th teaspoon at a time, until it's rehydrated.
- Transfer the dough to the parchment paper and place a second sheet on top. Using a rolling pin, roll the dough between the parchment paper to a thickness of about ⅛th to 1/16th inch.
- Peel off top layer of parchment and transfter the parchment with the dough onto a baking sheet and into the oven.
- Bake until dough is light brown around the edges. This takes about 9 minutes or so. Next, using a spatula, carefully flip the dough. Return it to the oven and bake until it is golden brown (about 4-5 minutes). Remove from the oven and let cool on parchment paper.
[…] and those cracker looking flatbread thingys on the side are pieces of low-carb salt & pepper almond pulp cracker bread that I made the previous day. Soooo […]