Save the pulp from the almond milk you’ve made to make Tina’s Veggie Cracker Bread!
Because I believe food strongly impacts health I try to buy the best, which I define as organic, local and minimally processed. Sometimes this results in spending more on food so I make a considered effort to use all the food I buy—vegetable scraps make broth, juice pulp provides a base for soup or an addition to bean spreads and almond pulp? Well, thanks to Placerville Natural Foods Co-op member, Tina May, almond pulp will be used to make veggie cracker breads. In my quest to minimize processed foods, I stopped buying crackers a long time ago and I never thought about trying to make them. These cracker breads are healthy, tasty and just as easy to make as almond milk. Thanks Tina!
Tina’s Veggie Cracker Bread
- 1 cup flax seeds
- 1 cup pumpkin seeds
- 2 cups onion, roughly chopped
- 1 cup tomato, quartered
- 1/4 cup sesame seeds
- 1/4 cup olive oil
- 3 T Braggs Aminos or coconut aminos
- 2 T dried rosemary
- 2 T dried thyme
- 4 cups of almond pulp
- Using coffee grinder, grind flax seed, pumpkin seed and rosemary.
- Place all the ingredients except almond pulp in food processor. Blend with an S blade until onion and tomato are finely chopped.
- Place ingredients in large mixing bowl, add almond pulp and mix thoroughly by hand.
- Spread mixture on two Teflex-lined dehydrator trays (about 1/4″ thick) and dehydrate at 110 degrees for 12 hours. If using an oven, use lowest temperature and check often.
- Flip cracker mix and score into 32 squares.
- Continue to dehydrate for another 12 hours.
- For a softer bread-like consistency, dehydrate 10 hours per side or less.
- Break into squares and store in an airtight container or baggie in the refrigerator. Use within 5 to 6 days.
Good with avocado, hummus, tomato, and veggies.