I love making homemade almond milk, but have wasted way too much almond pulp by not knowing what to do with it. Once I finally got a dehydrator, I turned all my frozen pulp into almond flour, but it still just sits in my freezer untouched.
That's when an idea dawned on me. What if I made crackers with it? Henry loves these cheddar chia crackers from Bitsy's Brainfood, but I don't like spending that much money on crackers. Especially because he could go through a whole box in one sitting if I let him. So, why not try and make my own? It was a success!
I used a bunch of nutritional yeast in them to give Henry the cheesy flavor he likes, and he loved them! You could really throw any herbs and spices into them to change up the flavor and I was thinking they may even work as a sweeter cracker if I used some cinnamon and honey in them. Worth a shot. I plan to add some chia and/or hemp seeds next time and see how they turn out. I'll taste them myself first because I don't want to go too crazy and turn him off from them. If I'm successful in creating something yummy, I'll be sure to share the other recipes here.
For the first set of crackers here is what I did...
- Approximately 1.5 cup almond pulp leftover from making almond milk
- 4 tbs olive oil
- 1/4 tsp salt
- A ton of nutritional yeast
- Combine all ingredients in a bowl
- Roll out between two sheets of parchement paper until desired thickness is achieved
- Cut into desired shape with a pizza cutter or sharp knife
- Pierce each cracker with a fork
- Place on baking sheet in oven set to 350 degrees
- Bake for 20 minutes
- Flip crackers and bake another 20 minutes
- Continue baking and flipping crackers until golden brown and crisp
As you can see, these measurements and instructions are not exact. I just played with it until I had the consistency I desired. I rolled my crackers super thin which made them a little harder to flip, but the shape of the cracker doesn't affect the taste. I continued to remove finished crackers from the oven while others kept baking since they all baked at a slightly different rate. Let me know if you try it and if any of your combinations are a success! Enjoy!