It pains me to waste food. When making almond milk, the pulp often gets discarded. Instead of wasting it, consider freezing that pulp until you have enough to make dehydrated crackers. These raw dehydrated almond crackers are delicious! And what a great way to reuse that pulp. Enjoy
- 2 cups almond pulp
- 1 cups shredded carrot and/or zucchini
- 1/2 cup ground flaxseed
- 2 Tbsp cup extra-virgin olive oil
- 1 tsp sea salt
- 1 tsp garlic
- 1 T dried oregano, basil or other herbs
- 1/4 cup almond milk (or more to mix)
- Thaw your saved almond pulp for a day in the fridge
- Shred veggies (can put in food processor using S-blade)
- Put almond pulp and shredded veggies into food processor
- Add olive oil, sea salt, garlic and herbs plus milk to thin so it combines well
- Finally, add the ground flax and combine.
- Dump mixture onto a dehydrator sheet and spread it out to 1/8 -1/4 inch thickness
- Score the crackers the size you want and put in dehydrator at 108 degrees for 4-6 hours
- Flip your crackers onto mesh screen flipping over to thoroughly dry back side. Dehydrate another 4 hours or until they snap when breaking. (Moisture will breed bacteria. Dry thoroughly or eat quickly. Can refrigerate).
Health educator, author, and speaker, Linda Curry, facilitates, “Attaining health one bite at a time,” through simplifying health and growth strategies with wisdom, compassion, acceptance and practicality. Linda offers customized health consultations, cooking instruction and coaching as one-size does not fit all. Check out her Youtube Channel for recipes or her 13-week Get-Healthy Makeover Series.