This recipe is the runner up to the winning recipe I posted last week. It still is a great recipe but in a head to head with the Banana, Apple and Carrot loaf it came second best. I make these using the leftover almond pulp from making almond milk for my Almond Milk Yoghurt.

I normally have a fairly big batch of pulp to find uses for and don't always know what to do with it. I am a stickler for not throwing food out and try to use things up as much as I can.

After researching a few almond pulp cracker recipes I came up with my own version using the pulp. I wanted to create something for me to munch on in the afternoons when I have a serious sugar craving and don't want to go reaching for the sugary biccies or dare I say lollies. Darn that 3pm munchy attack. I try to stock the house with healthy snack options so I don't go reaching for the naughty things. I normally make a big batch of hummus and have that in the fridge and serve it some carrot sticks or these crackers. I also keep container of nuts to grab a handful of when the cravings hit.

These crackers are deceptively healthy packed with nuts, quinoa, chia and coconut oil. They will keep you full for hours or get you over that afternoon hunger slump. I would even say these would be really great to serve alongside a cheese platter at your next dinner party with a sharp vintage or soft cheese. They would compliment the creaminess of the cheese well. Fresh herbs such as sage and rosemary are chopped and added into the mixture to give it a lovely herby and savoury flavour. Walnuts and sunflowers are ground together with a few sultanans to add a sweet undertone and a dash of salt balances these flavours out perfectly.

These biscuits have the perfect balance of slightly sweet and salty giving them a moreish quality. The almond pulp is the basis of these crackers and the other ingredients add the flavour and texture. To make these crackers you will need a food processor to pulse all of the ingredients together.

Before you start whizzing anything together you will need to make sure the almond pulp has be dried out in the oven first to remove the excess moisture from the pulp. You can read how to do this in my Almond Milk recipe post. If you don't have almond pulp a great substitute would be almond meal or any other nut meal.

After processing the ingredients together and rolling out into a rectangular shape making sure it is evenly rolled out. If some areas are thinner than others that area will cook quicker and burn quicker as well.

After you have rolled the dough out, score it with a knife to make the cracker shapes. I went with a square shape but you could make rectangular or even triangular shapes. Whatever floats your boat at the time really.

Keep an eye on them when they are cooking because they can go from cooked to not cooked in a short space of time and you could end up with burnt crackers if you're not careful. Oh and I forgot to mention these crackers are allergy friendly as well... gluten and dairy free! Bonus!

Savoury Almond Pulp Cracker

by The Whimsical Wife

Prep Time: 20 min

Cook Time: 20 min

Ingredients (15-20 crackers)

1 cup Almond pulp, dried out (OR Almond meal)
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoon coconut oil
4 tablespoon sultanas
2 teaspoon chia seeds
3 teaspoon walnuts
1 spring rosemary, finely chopped
1 tablespoon sage, finely chopped
4 tablespoon water
1 tablespoon red quinoa, uncooked

Instructions

Preheat the oven to 160 degrees celcius. Line a large cookie tray with baking paper and set aside.

In a food processor place the walnuts, almond pulp, sultanas, sea salt and baking powder. Pulse for 20-30 seconds to a chunky texture and to combine ingredients.

Add the almond pulp, coconut oil and chia and pulse for a further 30 seconds to combine.

Add the remaining ingredients to the dough and pulse again for a further 30 seconds to form a dough. If the dough isn't coming together add a little bit more water. It should be moist but not sticky.

Pour out the dough onto the cookie tray and roll out to 1/2 cm thick, shaping it into a rectangle. *You may need to remove the dough and baking paper onto the bench if your cookie tray has sides*

Cut the dough into even squares before placing into the oven.

Bake for 15-18 minutes or until golden brown. Remove and flip the crackers and bake for a further 5-8 minutes to brown the other side.

Remove and let the cookies cool. They will firm up upon cooling.

Place in an airtight jar or container and they will keep for up to two weeks.

Serve with your choice of dip, cheese or by themselves

Don't forget to enter into my Mini Giveaway Extravaganza that is running this week!