I just returned from a holiday in my hometown of Toronto, where I caught up with family and friends and watched a ton of reality television with my mom.
There wasn’t much cooking (or uncooking) going on while I was home, so I wanted to ease myself back into food preparation with a super easy raw food recipe.
When I first made almond milk, I fretted about what to do with all of the leftover pulp. After discovering this recipe a few months back, I knew I would never find myself with excess pulp again. In fact, this recipe is basically all I use my almond pulp for.
The flavour of these crackers is so pure – the almonds really shine through here. You could jazz them up with some extra spices, but I haven’t had the inclination to change anything. I usually double or triple the recipe, too.
I like to eat these unadorned, but they’d certainly pair nicely with any dip or spread. Just be careful, as they’re delicate and crumble more easily than store-bought crackers.
From Elana’s Pantry
1 cup firmly packed almond pulp
2 tbsp flax meal
1 tbsp olive oil
½ tsp salt
1 tablespoon agave nectar (or other liquid sweetener)
Combine all ingredients in a large bowl, then dump it in a pile on a parchment-lined baking pan or a Teflex sheet. Press the dough flat to a ¼-inch thickness with your fingers or the back of a spoon. Cut dough into squares with a knife.
If using an oven, bake at 135 degrees F for at least 20 hours, or until crunchy. If using a dehydrator, dehydrate at 104 degrees for about 24 hours, or until totally dry.