Second chance almond crackers

At home we use almond milk as a substitute for dairy milk.  In a previous post I shared my recipe for homemade almond milk, which is quick and easy, inexpensive, and delicious. 

Each time that I make almond, there is about a 1/2 packed cup of almond pulp left over.  At first, I just threw it away.  Then I discovered that you can use it to make crackers that work well with Guilt-free Vegan Cheese Ball.  Rather than being waste, the almond pulp has a second chance to make a tasty contribution to our kitchen table.

A online search for almond pulp crackers yields many recipes.  However, some of these require baking the crackers at low temperatures (around 150 degrees) for 20 hours.  Crackers that only include almond meal without some kind of binder - like flour - tend to be crumbly.

The recipe below is a modification of Serendipity Sesame Crackers and only requires an acceptable 30 minutes of baking time.

Preparation

• Preheat oven to 350 degrees.

Ingredients

• 1/2C packed, almond meal
• 1C whole wheat flour
• 1t salt
• 1/2C water
• 3T olive oil

Directions

1. Combine almond meal, flour, and salt.
2. Stir together and blend using a pastry cutter.  My almond pulp is moist so the consistency and blending is similar to biscuits.
3. Add oil and water and mix until a dough forms.
4. Place a piece of parchment paper on the counter and place your dough on this.  Put a second sheet of parchment paper (or wax paper) on top of the dough.
5. Roll the dough out to a thickness of about 1/8 inch.
6. Peel off the top parchment/wax paper and place the rolled out dough on a baking sheet.
7. Using a knife or pizza cutter, score the crackers.  I make 2-inch square crackers.
8. Bake at 350 degrees for 25-30 minutes.