Again, my photo’s are embarrassing compared to the food porn that is all over the blogging scene. But, alas, I don’t have time to set up a photo shoot in the kitchen and take a million shots, so you will just have to trust that these look and taste good!
I have been making my own almond milk recently and needed to find a use for all of the almond pulp that was leftover. I had saved a few recipes but not got round to trying them as they were too complicated or required special ingredients I didn’t have. I needed something quick and easy that was useful to have in stock instead of just making more food for the sake of it (which would be the case with almond cookies for example!)
I followed a recipe for almond crackers but the mixture was crumbly and too oily, so I added my own bits including a chia egg to hold it all together, hoped for the best, and came out with these more-ish, nutritious snacks. Not crunchy like crackers, more like oat cake texture, but great to spread with avocado, dip in humus or pack in your child’s snack box.
As I made the recipe up for the most part I have guesstimated quantities. The final mixture held together fairly well but it doesn’t need to be very dough-like. It had some moisture but didn’t stick to my hands. Just make sure you press it down firmly into the baking tray and it shouldn’t fall to pieces! You can try all sorts of flavours, just swap the herbs, add seeds, olives, sun dried tomatoes whatever you fancy!
1 cup roughly almond pulp (as I use a juice my pulp is already quite dry, you might need less oil if your pulp is wetter)
3 tablespoons olive oil
1/3 cup rolled oats
1/3 cup chickpea flour
1 tablespoon chia seeds + 3 tablespoons water
Pinch of salt
4 sprigs of thyme, leaves only
1/2 teaspoon garlic granules or fresh, minced garlic
Start by making a chia egg (you could also use flax seeds here) by combinging chia seeds and water and setting aside for a few minutes.
Mix all of the ingredients together, adding the flour and oats a bit at a time and using the chia egg last to combine and hold together. If the mixture is too wet then add a little more flour or oats or both.
Press mixture into a small oven proof dish or baking tray. You want the crackers to be about 1/4 cm thick.
Bake in pre-heated oven at 180 degrees Celsius for 15-20 minutes or until the edges start to turn darker brown.
Cut into squares and leave to cool before moving to a different container.