Throwing food away, especially food that can be used in other ways, gives me the heebe jeebies. Many people call this ‘root to stalk’ or ‘nose to tail’ cooking. I call it being frugal in the kitchen and I like to think that I’m helping our planet every day, in a little way.
If you make your own nut milk, you know having left over pulp is something you need to deal with. Granola and dog food are two great uses. These Almond Pulp Crackers are my favorite, most delicious use of left over nut pulp.
Almond Pulp Crackers
1/2 cup wet almond pulp
1/4 cup buckwheat flour
1/2 tsp baking powder
1/4 tsp pink salt
1 tbls coconut oil
~1 tbls water, if needed
black pepper + any dried herbs for flavoring
Preheat the oven to 325 degrees. Whisk together flour, baking powder and salt. Mix in the almond pulp and coconut oil.
Place the dough on a parchment paper (cut the paper to fit your sheet pan.) Place a second parchment paper over the top, use a rolling pin to roll the crackers to preferred thickness. Peel off the top parchment layer. Score the crackers (use a knife to make cut or break lines in the dough.
Place this parchment dough on a sheet pan. Bake until crispy.
Note: To test for doneness, break off one cracker and let it sit on the counter for 1 minute to cool. Eat it— if it’s crunchy, it’s done!1