Like many people, I like to make my own almond milk from whole almonds. But there’s a problem with that. After straining it, what do you do with all that almond pulp? Throw it in the compost? Are you nuts?
Dehydrate it and use it in place of bread crumbs for coating chicken or fish, in a beauty scrub or in crackers. There are options if you look for them.
These crackers smell amazing in the oven.
Carob Sesame Crackers
¾ cup packed almond pulp (freshly strained)
1 tbsp. coconut oil, melted
3 tbsp. carob powder
¼ tsp. sea salt
1 tbsp. coconut nectar
3 tbsp. ground flaxseed
3 tbsp. sesame seeds
Pinch of cinnamon
Preheat oven to 375 F.
Mix all ingredients in a food processor until well blended.
Press dough between 2 pieces of parchment paper and roll out to about 1/8th inch thick. Try to get it fairly uniform. Transfer dough and paper to baking sheet. Cut dough into squares but do not try to separate. Bake 10 – 15 minutes, until slightly brown. Let cool and separate the crackers.
- Honey may be used instead of coconut nectar.
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