Someone recently asked me what to do with the leftover almond pulp after making my homemade almond milk, since it seemed like a shame to just throw it away.
They have a great point. According to estimates, 25% – 40% of the food grown in America is never eaten, and just goes to waste.
So what was my answer? Easy! Make almond pulp crackers!
I love them with a little Himalayan salt and some fresh thyme and rosemary, but you can play with your own combo of flavors. Find something you love? Share with us in the comments below!
Check out my cooking video to see how easy it is!
Hope you enjoy!
- 1 cup Almond pulp (leftover part after making almond milk)
- 2 tbsp coconut oil
- ⅛ tsp salt
- 2 tbsp finely chopped rosemary & thyme
- Mix all ingredients in a bowl
- Roll into a ball and place on a sheet of parchment paper
- Place another sheet of parchment paper on top and flatten with a rolling pin, pyrex dish or hands
- Cut into squares
- Poke with a fork to make holes.
- Bake at 350F for 20 minutes
- Flip, bake another 15 minutes