Hi, friends! Lauren here from thoughtful living and entertaining site LaurenKelp.com. Since New Year's resolutions are in full swing, our blender has been getting more attention than normal. I just discovered the most delicious vanilla almond and date milk recipe, and my family cannot get enough! The almond milk is crazy easy to make and gives your morning cup of coffee the most amazing gourmet taste.
If you have ever made almond milk, you know there is a lot of almond pulp left over once you've squeezed out the milk. Normally I toss it in the trash and go about my milk-making merrily. But after an especially large batch, I started to feel guilty about throwing out perfectly good almonds, and then I started thinking about the brown banana concept. Basically, once your bananas start to go bad, no one wants to eat them anymore, so you are tempted to throw them out. But then you realize brown bananas are perfect for banana bread, so instead of tossing perfectly fine bananas, you whip up a fresh loaf of delicious bread, and all is well with the world.
I had the same thought about the leftover almond pulp, so after a few searches and a little trial and error, I discovered the perfect solution: Bake it! This delicious recipe meets almost every need, including crackers and croutons. My husband loves the herb crackers with a side of baked Brie, and I always like to have a handful on hand to add to my salads. The crackers are chock-full of fresh herbs, are wildly easy to whip up (all you need are a rolling pin and a mixing bowl), and make you feel like a domestic goddess (plus, they make your home smell like magic).
How to Make Almond Pulp CrackersLauren Kelp
1 cup almond pulp
3 tablespoons olive oil
1/4 teaspoon sea salt
2 tablespoons fresh herbs (rosemary and parsley are my favorites)
1 garlic clove, minced
- Grab a medium mixing bowl and preheat your oven to 350 degrees F. Combine the almond pulp, oil, sea salt, herbs, and garlic, and stir with a wooden spoon until thoroughly combined.
- Once well mixed, transfer to a sheet of parchment paper (ideally the same size as your baking sheet) and place another parchment sheet on top (basically, an almond pulp sandwich). Using a rolling pin, slowly roll out the mixture until about 1/4" thick.
- Use a pizza cutter to cut your mixture into cracker-size squares. With a fork, poke the middle of each cracker three times to help them bake evenly. Place in the oven on the middle rack and bake for 20 minutes, then flip crackers over and bake for 20 more minutes (or until crispy and golden).
- Serve on a cheese board or crumble them up on top of a salad.
Give it a try and tell us what you think! What other recipes do you have for leftovers or byproducts? We would love to hear!