Warning: I find these crackers a tad addictive. They’re thin, crispy, like a pile of delicious chips they’re oh-so-moreish! Making a batch of these has become a bit of a mindless task for me; something relaxing I do pretty much every week. Everyone in our house loves them so they disappear quickly… and if I’m not careful they’re also fed to the dog in small-person handfuls 🙂
They are a great way to use up the pulp leftover from making almond milk, and I LOVE being able to find ways to reduce food waste, so almond milking it up always spells cracker time for us!
As I mentioned previously, I held back from sharing this post for some time because the recipe feels a little bits to me. So please ask any questions if you need, but I trust you can give it a go to some scrumptious results.
Have fun baking! x
Seed & Almond Pulp Crackers
1 1/4 cups sunflower seeds
1/2 cup sesame seeds
1 tbsp fresh rosemary leaves
1 tsp salt
2 cloves garlic, roughly chopped
1/2 dried red chilli, chopped – optional
1 x quantity of leftover almond pulp, well squeezed out (approx 1 cup)
2-4 tbsp water
Preheat oven to 160’C/320’F on fan-bake.
Place the sunflower seeds, sesame seeds, rosemary, salt, garlic, and chilli (if using) into the food processor. Process until it becomes fine & crumbly (wet dirt kind of texture – for lack of a better description), this will take about 5 minutes. Add the almond pulp and pulse to mix through well (you may need to scrape down the sides to help it incorporate). Add 2 tbsp of water and continue to pulse until the mixture comes together. Add more water if needed but don’t go overboard, add it bit by bit (you want a mushy-like texture, something that holds together but isn’t too wet).
Remove the mixture from the processor and separate into two mushy balls. Roll out each one between two sheets of baking paper until they’re 1/4cm thick, then place on two separate baking trays.
Slice into squares of your desired size (horizontal strips and vertical strips… or criss-crossing diagonals) then place in the oven and bake for 15mins or until beginning to turn golden brown. Turn off the oven but leave them inside to dry out until cool but keep an eye on them, if you have an oven that holds heat super duper well then you may like to open the door for a tad to let some of the heat out. (Keeping them in to cool slowly helps the crispy levels)
Check out these pictures below of the process for a little comparison help…