Salt & Pepper Almond Pulp Cracker Bread
From this point on, no more throwing away the almond pulp after making almond milk. Make Almond Pulp Cracker Bread instead!
Servings 2 people
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.
Notes
Recipe adapted from Unicorn Food.