We all know that homemade almond milk is easy to make and healthier than store-bought almond milk. Every few weeks I make a fresh batch and catch myself throwing out a ton of almond pulp – a waste of money and healthy nutrients, right? Well after browsing the internet for ideas, I found, tested and tweaked a few recipes. One of my favorite things to make with leftover almond pulp, these Garlic and Chive Almond Pulp Crackers. They’re light, crisp and pair well with dairy-free cheese or grass-fed butter or ghee. Give them and try and tell us what you think.
1 cup wet almond pulp
3 tbsp olive oil
1/4 tsp salt
2 tbsp fresh chives (works with any herb)
1 garlic clove, minced
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all the ingredients. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers.
- Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick. (the thinner, the crispier).
- Use a large knife to score the rolled dough into square shapes.
- Bake for 20 min, then flip each cracker and bake until they are crisp and golden, about 15 to 20 min more. Let cool completely before serving. Enjoy!