Here is a yummy cracker to make with the leftover almond pulp from making almond milk. I've always hated throwing that away, and now there is a great way to use it. The first time I made it, I hadn't made almond milk but had some almond pulp from a previous time that I had dried. I moistened it and it worked really well. I don't think finely ground almond flour would work, but almonds ground in a food processor would.
Wheat Thins
INGREDIENTS
| 1 | cup firmly packed almond pulp |
| 2 | tablespoons golden flaxmeal |
| 1 | tablespoon grapeseed oil (or olive oil) |
| 1/2 | teaspoon celtic sea salt |
| 1 | tablespoon honey |
INSTRUCTIONS
| 1. | Combine all ingredients in a large bowl |
| 2. | Roll dough into a ball, press between 2 sheets of parchment paper and roll to 1/4-inch thickness |
| 3. | Remove top piece of parchment paper |
| 4. | Transfer the bottom piece with rolled out dough onto baking sheet |
| 5. | Cut dough into 2-inch squares with a knife or pizza cutter |
| 6. | Bake (or dry in dehydrator) at 135° for at least 20 hours (yes, 20 hours), or until crunchy |
| 7. | Let crackers come to room temperature on baking sheet, then serve.
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