Rosemary Sea Salt Crackers

What to do with leftover almond pulp, almond milk, baking with almond pulp

Homemade crackers are where it’s at and these are the easiest to make. The great thing about these is that they’re made with almond pulp. You know the leftover almonds if you’ve ever made your own almond milk? If you’ve never known what to do with it, this is a great recipe to ensure you use the entirety of your almonds and nothing goes to waste! These are nutritious and filling and you can add what you like to them. In this case, I’ve used fresh rosemary, lemon, and sea salt.

Ingredients:

3/4 cup almond pulp (leftover from making your almond milk)

1 tbsp ground flaxseed

1 tbsp coconut oil (melted) or extra virgin olive oil

2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground black pepper

Optional: Lemon zest & juice (you don’t need a lot, I use a little to bring all the flavours together)

Directions:

1. Preheat your oven to 350°. Add all ingredients to a large bowl and mix well until everything is fully combined.

2. Take two pieces of parchment paper and flatten your cracker dough between them. Roll this out until they’re about 1/2 cm in thickness.

3. Remove the top piece of parchment paper and add the other piece with the dough mixture to a flat baking sheet. Using a pizza cutter or knife, cut the crackers about 1 inch in width. (These don’t have to be perfect, sometimes I just bake the dough as it is and then break it into random pieces when it has cooled)

4. Bake these for about 10 minutes before pulling them apart from each other, flipping them, and allowing them to bake for another 5-10 minutes until golden on the edges. Allow these to cool and enjoy with hummus, guacamole, or on their own!

These keep stored in an airtight container for about a week but mine are usually gone before then! Feel free to play with flavour combinations- add herbs and seasoning you like best. Also please note the amount of almond pulp used in this recipe is from making one batch of my homemade almond milk. If you make the double batch of almond milk you’ll end up with about 1 1/2 cups almond pulp so adjust the other ingredients slightly. These are all approximate measurements but they’re really easy to make and will turn out great whatever you add to them! If you’re wanting some other ideas for leftover almond pulp add it to homemade granola, porridge, baked goods, and even in curries in place of cream.

 

 

 

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Homemade Almond Milk

almond milk

 

If you haven’t tried making your own almond milk (or any nut milk for that matter) you should definitely try it out! I had never given much thought to the difference between shop bought almond milk and homemade almond milk. Having made it myself I can definitely say that it is amazing and far outweighs anything that you’ll find on a shelf (which often contain fillers) It’s creamy and delicious and so very versatile in replacement of dairy milk. Making your own nut milk is a great way of knowing the exact ingredients you are consuming . It’s also incredibly good for you! This is how I make mine:

Ingredients:

2 cups of organic almonds (I usually buy the blanched almonds but you can easily use the ones with the skins on)

5-6 cups of filtered water (depending on how creamy you would like the milk)

pinch of sea salt

Optional add-ins: ½ tsp vanilla extract, ½ tsp cinnamon

You will need: Nut-milk bag, cheesecloth, or muslin cloth

Directions: 

  1. Place almonds in a bowl of water to soak overnight. This not only softens the almonds to allow them to blend better but also breaks down the enzymes on the outer skin of nuts for easier digestion.
  1. When you’re ready to use, drain and rinse your almonds, then add to a blender with the 6 cups of filtered water and blend until smooth (Note: Depending on the size of your blender, you may want to do this in batches)
  1. Place your milk bag (or if using muslin cloth, line a fine mesh strainer with it) over a large bowl and slowly pour the milk through it.
  1. Use a spatula to lightly press down the liquid through the cloth and strainer in batches until you’re left with just the pulp in the cloth. Squeeze through the rest of the liquid and set aside the almond pulp.
  1. Return the milk to the blender adding in sea salt, vanilla extract, and/or cinnamon and blend again. When finished, add to a sealed jug and keep stored in the fridge to enjoy all week long.

Makes approx. 1 1/2 litres of almond milk

Use this in place of dairy milk in smoothies, porridge, breakfast, and baking recipes, or just on its own.