Almond Pulp, Flax and Rosemary Crackers

I finally found a lovely way to use my Almond Pulp! Yummy Crackers! Yahoooooo!

These can be made Raw in your dehydrator or baked in your oven. I found this recipe on Elana's Pantry website. I changed from Thyme to Rosemary, but you can obviously substitute whatever you like!

Almond pulp, Flax Seed and Rosemary Crackers

• 1 cup firmly packed almond pulp
• 2 tablespoons ground flax seeds (I use a coffee grinder)
• 1 tablespoon grapeseed oil
• 1 tablespoon Rosemary, finely chopped
• ½ teaspoon celtic sea salt

1. Combine all ingredients in a large bowl
2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
3. Remove top piece of parchment paper
4. Transfer the bottom piece with rolled out dough onto baking sheet
5. Cut dough into 2-inch squares with a knife or pizza cutter
6. Bake at 135° for at least 20 hours, or until crunchy
7. Let crackers come to room temperature on baking sheet, then serve

I baked these at 200° for roughly 4 hours. I kept busy around the house and just checked in every 45 mins or so.

I have been eating these with my homemade nut cheese! Oooooh, that will be my next recipe!

Homemade Almond Milk

If I would have known how easy it was to make my own nut milk, I would have done it a looooong time ago! This is seriously the easiest recipe ever.

Homemade Almond Milk

 

1 Cup Almonds - soaked overnight
2-3 Pitted Dates (optional - if you want a hint of sweetness)
3 Cups of Water

After soaking the almonds over night.. (approximately 8 - 10 hours) Put them in the blender with 2 dates and the water and blended until smooth and milky. Add more water if you don't want it as creamy. I find 3 cups is the perfect amount for me.

You'll need a strainer of some sort. I have used cheese cloth, but a nut bag is SO much easier. You can also use a small strainer. Also use a tightly sealed container, like a mason jar. The one I use is 1L.

Strain a bit at a time, and squeeze out the milk into your jar. I tried to take a picture of me squeezing, but it proved to difficult to do that AND take a picture - HA!

You'll be left with the nut pulp. You can either store it in your freezer or compost it. I am currently trying to find recipes to use it in. Last night I added some to a banana mango smoothy....nice!

And that's it! Store Milk in the fridge for up to 7 days...although, if you're like me, it'll be gone before that! I find this is about 2 dollars cheaper for me than buying it at the store.