Almond pulp crackers/croutons

I make fresh almond milk, it so much better than the store bought “almond water”. I’m always left with almond pulp and I hated throwing it away so I got creative and started making crackers. I found a basic recipe online and I played around with it until I came up with the perfect recipe for my family. It’s good that I eat the dough raw before getting it into the oven. I found that these crackers make terrific croutons and I started using them in my salads, especially Cesar salads. (see vegan cesar dressing).



INGREDIENTS

  • 1 cup almond pulp (the amount leftover from making 1 batch of almond milk, see almond milk)

  • 3 Tbsp coconut oil

  • 2 Tbsp toasted sesame seed (to toast, toss your seeds in a frying pan, with no oil, on med-high heat. Stir constantly and don’t take you eye off of them. The second you do, they will burn, trust me)

  • 1 Tbsp hemp, ground flax and/or chia seeds (I use all three)

  • 1 Tbsp nutritional yeast

  • 2 tsp dried basil

  • 1/4 - 1/2 tsp fine sea salt (I personally only use 1/4 tsp.)

  • 1/2 tsp garlic

  • 1/2 tsp onion powder


  • 1-2 Tbsp water (only needed if your dough is to dry, I personally have never needed to add water)

INSTRUCTIONS

  • Preheat the oven to 350F. In a large mixing bowl, combine all ingredients, mix well. I mix mine by hand until a dough forms. Taste your dough and add more salt if needed. I tend to eat a lot of the dough because it’s so good.

  • 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 1/8-inch thick, or as thin as you'd like your crackers to be. (The thinner they are, the crispier they'll be.)

  • Use a large knife to score the rolled dough into square shapes. Poke the middle of each cracker with a fork to help them dry and bake evenly. I often don’t cut the dough into squares. I just roll it out and poke with hole as one would do with a pie shell to prevent bubbling.

  • Place the sheet of parchment paper with large baking sheet. Bake at 350 for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more.

  • Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer in a sealed container in the fridge. Our crackers don’t last more than a few hours in our house.



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