In the final installment of my almond milk extravaganza, here are the crackers – although I have just found another incredible recipe for the almond pulp, so stay tuned!
I was feeling a bit daunted when I started making my first batch of crackers because they are unlike anything I’ve made before, but they were absolutely easy-peasy and yummy. If you have never tried “flax eggs” this is your chance. I just use whole flax seeds, rather than ground, because I am lazy and cheap. I think in other recipes you may want to use ground flax, but here there is no problem, and may even add a little character to the crackers. jump to recipe
I don’t know about you, but I am ever trying to find ways to replace wheat in my diet, both because I just feel better when I don’t eat so much, but also in wanting something more nutrient dense. These crackers are the answer! Not only am I getting stress-fighting calcium from the almonds, I’m also enjoying the dynamic duo of turmeric and black pepper.
These guys are a great snack with a topping or on their own, and have saved me from eating something less virtuous several times recently when famished, and without any of that pesky “good for you” flavor that can put us off.
The recipe is pretty forgiving, as my “dough” has been quite different every time I’ve made them, but I suppose I squeeze more or less vigorously every time too. I have used olive oil, but they seemed noticeably better with the coconut oil. I’m so happy with the flavor that I haven’t tried any others. I am sure I will someday, when the mood strikes me. For now, these are my one and only.
I am lazy and a cheapskate, so I use whole flax seeds rather than ground flax. In this case it adds to the charm of the crackers though. My "dough" is a little different every time I make this, but I always get edible crackers. If it's fairly wet, you'll want to bake them half way before scoring and docking them. The only trick is spreading the dough not too thin or thick. I put some garlic and chile powder in one batch and quite liked it.
Ingredients
- About 1.5 cups almond pulp
- 2 Tbsp. flax seeds
- 2 Tbsp. nutritional yeast
- 3 Tbsp. coconut oil
- 1-2 tsp turmeric
- Several grinds of fresh pepper
- 2 Tbsp. tamari
- Healthy pinch salt
Instructions
- Preheat oven to 350° and line a sheet pan with parchment for insurance.
- Put flax seeds in a small bowl and add 6 Tbsp. boiling water. Stir well and let sit, stirring again a few times while preparing other ingredients.
- In a medium bowl, combine remaining ingredients, then add flax seed mixture and mix again well. Taste and adjust seasoning.
- Spread mixture evenly over the sheet pan. Score into strips or squares, and using a chopstick "dock" decoratively to encourage even cooking.
- Let bake about 20 minutes or until beginning to crisp. Turn off the oven and let them stand about 10 minutes, then let cool before breaking them into crackers
