Simple almond pulp crackers with caraway

Vegan & Paleo

If you hate waste and you’re wondering what to do with the pulp left-over after you make homemade almond milk, (or any other nut milk) than these tasty crackers are your answer. Almond pulp crackers with caraway seeds are full of flavour, have a satisfying crunch and are very more-ish! They’re a healthy fibre and protein packed snack that will please every cracker critic. 

The dough is super easy to make. You can use the wet pulp immediately after making a batch of almond milk, or you can store the pulp in a sealed container in the fridge for up to 3 days, then make the crackers at your convenience. The baking takes the most time because you want to be sure they dry out and become crispy all the way through.

Almond pulp crackers with caraway seeds are a great addition to a cheese board, are strong enough for dipping into hummus or guacamole and are fabulous crumbled and tossed like croutons through a salad. 

The ingredients in these crackers are highly interchangeable. Feel free to swap the nuts and seeds to suit your preference or what you have in your pantry. If you enjoy making a variety of nut milks in the Vibe Blender, you definitely must try this ever-so-creamy macadamia milk. 

INGREDIENTS

1/3 cup of cashew nuts (or nut of your choice)
1/3 cup brazil nuts
2/3 cup pepita seeds
1/4 cup golden flax seed
Approx. 1 cup almond pulp
¼ cup extra virgin olive oil
2 teaspoons of caraway seeds
½ teaspoon salt + extra to sprinkle
1 tablespoon of water (+ more if too dry)

METHOD

1.   Preheat the oven to 150°C / 300°F
2.   Add the cashews, brazil nuts, pepitas and flaxseed into to Vibe Blender jug, then blend on ‘nut’ mode for 10 seconds or until they are reduced to a coarse meal.
3.   Tip the ground nuts and seeds into a large mixing bowl
4.   Add the nut pulp, caraway seeds, salt and oil.

5.   Mix the ingredients with a spatula. Add water, starting with one tablespoon at a time until you have a dough-like texture. The amount of water required will depend on how much liquid is left in the pulp. Note, the flax will make the dough sticky.
6.   Divide the dough in half to make it easier to roll
7.   Shape the dough into a flat disk to begin
8.   Roll between 2 pieces of baking paper until it’s about 5 mm thick.

9.   Transfer to a baking tray and pull back the top layer of paper.
10.  Use a large knife or pizza cutter to score lines into the raw cracker.
11.  Sprinkle with salt
12.  Repeat the process with the remaining dough
13.  Bake for 20 minutes, then flip the crackers – removing the paper now.
14.  Bake for a further 20 minutes.
15.  Snap the crackers apart. Bake for a few minutes more if they are not firm. When they start to turn golden brown around the edges, you know they’re ready.
16.  Leave to cool on the trays, then store in an airtight container for approx. 2 weeks.

Next time you have left over pulp try this crunchy oat and pulp granola.

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