Baked Nut Crackers

So did you save the pulp from your homemade nut milk? Good! Now here’s what you can do with it: make your own crackers!

I got this idea from one of my favorite food bloggers. She makes crackers out of the pulp from her juicer. I figured the pulp from nut milk would work just as well as the pulp from a juicer, and these babies turned out even better than I expected. If you let the nut pulp sit long enough and dry out, it will eventually just turn into what is essentially nut flour (like almond meal) so you can use it however you would normally use nut meal/flour, you may just need a little less liquid than whatever your recipe calls for.

Crispy Baked Nut Crackers

You will need:

  • 1 cup nut milk pulp (or slightly moistened almond flour)
  • 1/4 cup milled flax seed
  • 1/8 cup water
  • Salt and pepper to taste
  • Any other seasoning you like (I made one batch with rosemary and one with garlic powder. Both turned out great–use whatever you like, or keep it simple with just salt and pepper.)

Mix all ingredients together until well combined. Add the water little by little, as you may need more or less depending on how moist your nut pulp is. You may find it easier to put everything into the food processor and just pulse a few times until it is well mixed, but I just use a spoon and some elbow grease. Spread the mixture very thinly onto a baking sheet lined with parchment paper. *Spreading it out as thinly and evenly as possible is the trick! Thinner=crispier crackers. Thicker=more bread-like squares (still tasty, just not as crunchy).

 

Bake at 350 degrees for about 30 minutes or until just starting to brown. Using a pizza cutter or pastry dough cutter, cut into even squares and flip each square over as gently as possible. Bake another 5 minutes or until desired crunchiness.

These are great topped with hummus or your favorite dip, or just on their own! They are not real sturdy, so they’re not great for dipping, but you can spread anything you like on them. Since they lack any preservatives or chemicals to retain crispness, they also don’t really maintain their crunch when stored. So invite a friend over and enjoy the whole batch while it’s fresh (that is, if you can resist eating the whole batch immediately by yourself.) You could also combine all of the ingredients and bake up small batches at a time as desired. The pulp should last a good few weeks in the refrigerator.

Try other spice combinations like cayenne for a kick, or cinnamon and sugar for a sweet cracker!