While there are easy peasy non-dairy milk recipes on this site, there are a bunch of recipes for making non-dairy milks and yogurt that require the straining of soaked seeds and nuts through a cheesecloth.
A community (and family) favorite is milk made with fresh almonds.
But what can YU do with the leftover pulp?
Lots of goodness!
YU can make cereal…
… or crackers of all kinds with this easy recipe below.
Large glass bowl
Unbleached parchment paper
Rolling pin or large sturdy glass
See below, but try to buy everything organic. Here’s why.
For every one packed cup of almond pulp* you will need (adjust accordingly):
2 tbsp unrefined, virgin coconut oil
3/4 tsp fine ground sea salt
1-2 tbsp fresh chopped herbs (rosemary, sage, thyme, lavender, chives and/or oregano)*
*These herbs are optional. You can leave them out of the recipe or try other combinations/spices. Make the crackers sweet with orange zest and a bit of honey, or try adding a bit of minced garlic and/or sautéed, minced onion. Also try golden raisins and toasted pecans with fresh rosemary and/or thyme. Cocoa powder and orange zest? Play. Just share any new combos YU come up with us on Facebook, Twitter or with a comment below.
**YU can also prepare crackers with most nut/seed pulps. Almond is the best base for baking though—I recommend mixing almond flour or pulp with any leftover seed or nut pulp like sunflower, walnut, pecan, etc. for tastiest results.
Let’s get started.
Preheat oven to 350°F.
Make sure your almond pulp is squeezed dry.
Rinse and prepare your herbs.
Chop, mince and slice to release flavor and scent.
Stir all ingredients together well using a silicone spatula.
Roll dough into a ball and place on a baking-sheet-sized piece of parchment paper.
Place another large piece of parchment on top of the ball and using a rolling pin or large sturdy glass, roll out your dough until it’s about 1/8″ thick.
Peel back top sheet of parchment paper to reveal your smooth dough.
Using silicone spatula, smooth out edges and shape dough into a rectangle.
You can take the rustic route and just roll out dough about 1/8″ high in no shape at all (you will just break apart the dough later for imperfect crackers).
For the opposite of rustic, lay a knife into your rectangle vertically and then horizontally to create pre-cut shapes that you can release once baked.
To help release moisture and for aesthetics, you can press the tines of a fork into your dough.
Bake crackers for 20-25 minutes. Remove from oven and flip them all. Place back in the oven and bake another 15 minutes. Allow crackers to dry/cool on the baking sheet.
Crumble savory variations of these crackers on top of salads for crunch and protein (like croutons). Enjoy them spread with a bit of unrefined coconut oil and a pinch of sea salt for a snack. Top with Cashew Cheese Spread (and a drop of honey for next level yum).
If you’d like to make this recipe but you don’t have any pulp on hand, it’s simple.
Just start with one cup of almond flour instead of pulp and add 1-2 tsp of pure water to ingredients listed above. All the following steps are the same.
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