Leftover Almond Pulp Lunch Box Crackers

crackersAgain, 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!

Ingredients:

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

Method:

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.

Vegan Coleslaw

20141030_162557Poppy is currently eating this for her dinner. She does have it on top of sweet potato but all she is interested in is the coleslaw! I don’t blame her, it is tasty stuff. Like most of my recipes you can adapt it according to your personal preferences. I usually add shredded kale but we had run out today. You can add more cashew nuts to the dressing if you want it to be thicker, the more you add the thicker it will be, but you don’t need them at all if you prefer, you could try adding tahini for a bit of thickness or nothing if you prefer a very runny dressing, the flavour will still be there. We eat this with salads, in wraps, sandwiches, on top of a burger, in a buffet, alongside a chilli…a delicious way to add some veggies to your meal.

Veggie Ingredients:

2 grated carrots

1/2 grated cabbage

4 spring onions, chopped

Large handful kale, processed in blender to shred (optional)

For the dressing:

1/2 cup cold pressed olive oil

2 tablespoons apple cider vinegar

1/4 cup water (you can add more if it is too thick)

1/2 cup cashews, ideally soaked for 4 hours (or more)

2 cloves garlic

1 tablespoon maple syrup

Squeeze of lemon juice

Pinch of salt

Simply blend all of the dressing ingredients and add the the carrot and cabbage mixture. Taste and add more vinegar, maple syrup, garlic or salt according to your personal taste. This recipe will serve about 4.