I love making my food from scratch. Thats goes for anything, from tomato sauce to juices, nut milk and crackers. I also hate food waste, it’s really not a good vibe since it’s driving climate change as well as contributing to a lot of other sustainable and ethical issues. (Click on the food waste link to find out more about this)
When I realised that I could use my plant milk pulp to make crackers (among other things but lets not go ahead of ourselves) I went nuts. These bad boys are delicious just as they are, but I’m sure that whatever you throw onto them will work wonders taste wise.
Pecan Pulp Crackers
- 1 cup gluten free flour (I used a mix of amaranth and rice)
- 1 cup nut pulp (what’s leftover when you make nut milk)
- 1/2 teaspoon baking powder
- 4 tablespoons flaxseed meal
- 2 teaspoon fresh chopped rosemary or other herb
- 2 teaspoons sea salt, I used lavender salt (and it was soooo good)
- 1/2 teaspoon garlic powder (optional)
- 7 tablespoons neutral oil (i.e. grape seed or avocado oil)
- 5-8 tablespoons cold water
Crack the code:
- Preheat oven to 325 F (165 C) and line 1 large or 2 small baking sheets with parchment paper.
- Add dry ingredients to a food processor or a mixing bowl and process or mix until thoroughly combine.
- Add oil and pulse/fork until crumbly.
- Add cold water 1 tablespoon at a time, pulsing/stirring until it forms a semi-sticky dough that’s mouldable with your hands and not crumbly. It shouldn’t need more than max 8 tablespoons.
- Remove from processor or mixing bowl and form into a loose ball with your hands. Transfer to your oven pan lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out. You can also press it out with your hands if you don’t have a rolling pin. I did not here in Mexico, so that’s what I did and it worked well.
- Sprinkle with salt or herbs if you want to.
- Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares. Or, just leave it and break it apart when it’s done cooking. That’s what’s shown in my pics hihi.
- Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.
- Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month.
