Cumin Almond Pulp Crackers
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Have you always wondered what to do with the almond pulp after preparing your homemade almond milk? We've got a recipe for that! These homemade crackers are a great use for leftover almond pulp, which is rich in soluble fibre and minerals. Why make your own crackers when there are so many available at the grocery store? Because it's economical, and homemade crackers are higher in protein and fibre than store-bought varieties. They also contain less sodium, are gluten-free and can be seasoned any way you like. You can make these crackers in a dehydrator, but also in the oven! They're a fantastic snack when paired with some hummus, crunchy nuts and fresh fruit!
Discover other ways you can use almond pulp over on our blog!
1 cup almond pulp (leftover from making almond milk)
1 clove garlic, minced
1 tbsp PRANA organic golden flax seeds
1 tbsp PRANA organic chia seeds
1 tbsp PRANA organic whole sesame seeds
3 tbsp olive oil
1/4 tsp PRANA unrefined Algarve sea salt, plus more to season
1/2 tsp ground cumin
PRANA organic fair trade whole black pepper, ground
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large bowl, mix the almond pulp, flax seeds, chia seeds, sesame seeds, olive oil, sea salt, cumin and minced garlic. Let sit for 10-15 minutes.
Spoon the mixture evenly over the baking sheet and put another sheet of parchment paper on top. Roll the mix out evenly using a rolling pin (the finer it's spread, the crispier the cracker will be).
Once you've rolled the mixture out, use a large knife to cut the slab into about 20 crackers. Season with salt and pepper.
Bake in preheated oven for 20 minutes, then turn gently and bake for another 10 to 15 minutes.
Let cool completely before serving.