Leftover Almond Milk Pulp Crackers
Use the leftover pulp/solids from your homemade nut milk and turn them into a delicious cracker! These are great for entertaining, snacking or anything. You can any use leftover pulp from nut milk- almond, cashew, walnut, etc.
Servings: 100 1" crackers
Equipment
- 2 Baking Sheets
- Large Mixing Bowl
- Parchment Paper
- Oven
Ingredients
- 1 cup loosely packed almond pulp, from 1 batch of almond milk
- 1/2 cup mashed banana, egg-like consistency
- 6 tbsp nut butter, like Nutzo, or any nut butter you prefer
- 1/4 cup ground flax meal
- 2 tsp ground cinnamon
- 1 tsp cardamom
- 1 tsp ground ginger
- 1 tsp sea salt
- 2 tbsp maple syrup, (optional)
Method
- Preheat your oven to 300* F. Line 2 medium sized baking sheets with parchment paper.
- Add all ingredients in a large bowl and mash together with a fork until fully combined. You should be left with a soft, loosely formed ball of dough.
- Split the ball in half and place on each parchment lined pan.
- Spread with your hands evenly and as thinly as possible. Ideally, 1/16 – 1/8-inch thick. Thinner is crispier!
- Score with a butter knife into about 1x1-inch sized crackers.
- Bake for 30 minutes, then carefully flip each cracker over and bake for another 15 minutes.
- Flip again and bake for another 10-15 minutes, or until deep golden brown. They will still be slightly soft when removed from the oven. Total bake time: 55-65 minutes.
- Let fully cool. Crackers will become crunchy as they cool. Store in a sealed container on the counter for 1-3 days.
Notes
Nutzo is a great nut butter to use for this recipe, a personal favorite of mine.
You can change up the seasonings to make this more savory with garlic, nutritional yeast and different herbs/spices.