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Almond Pulp Crackers

Recipe by: Amanda Berrill
Servings: 2

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Total Time: 45-55 minutes

DESCRIPTION
Crackers made from the leftover almond pulp from making homemade almond milk.

INGREDIENTS
Nonstick cooking spray, for greasing
½ cup almond pulp (leftover from 1 cup raw almonds blended with 4 cups of water and strained)
1 tablespoon grapeseed oil or neutral oil of choice
1 tablespoon all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon garlic powder
¼ teaspoon smoked paprika

PREPARATION
Preheat the oven to 325°F (160°C). Grease 2 sheets of parchment paper (at least 8 x 11 inches) with nonstick spray.
Using a nut milk bag or clean, lint-free kitchen towel, wring out as much liquid as possible from the almond pump.
In a medium bowl, combine the almond pulp, grapeseed oil, flour, salt, baking powder, garlic powder, and paprika and stir well with a rubber spatula.
Roll the dough into a ball, then pat down slightly with your hands to flatten.
Place the flattened dough on one greased sheet of parchment, then place the other sheet of parchment on top, greased side down. Use a rolling pin to roll out the dough into a rectangle about ⅛ inch thick. Peel off the top sheet of parchment.
Use a pizza cutter to score the dough into 1½-inch square crackers. Use a fork to lightly poke a couple of sets of holes in each cracker.
Carefully transfer the crackers on the parchment to a baking sheet. Bake for 30–35 minutes, until the crackers are dry and almost completely hardened. Let cool completely, at least 20 minutes; the crackers will continue to crisp slightly as they cool.
The crackers will keep in an airtight container at room temperature for up to 3 days.
Enjoy!

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