Crackers like these raw Almond Herb ones are dehydrated and are a wonderful side to a salad, soup or as a snack with some hummus or avocado. It is a great way to use up the leftover almondpulp if you make your own nutmilk.
My Winter Wonderland Veggie Salad,
add so much possible color and textures for a boost of nutrients which are so welcome during these colder months. There are less green leaved veggies around but that should not be the reason to not eat salads during the winter. I love combine raw, baked, steamed and fermented ingredients to make a comforting salad.
For this salad I just went through my refrigerator and used up all kinds of goodies, fresh and leftovers. More color means more nutrients! Cicory, arugula, cilantro, steamed broccoli and cauliflower, slow cooked red cabbage, fres beet salad with a sweet apple cider dressing, , avocado, lemon juice, saurkraut and oven baked chestnuts & pumpkin. The crackers added extra crunch!
Almonds, just like all other nuts and seeds are on their best when raw, unbaked. Heating almonds has a harmful effect on the omega 6 these contain. During heating or baking the omega 6 turns into carcenogenic components, not something we want in our baked goods. When baking in a regular oven I prefer to use other ingredients like oatmeal, quinoa or buckweat and use the nuts and seeds in their raw form in bars, butters, nutmilk or something made in the dehydrator.
Almond flour is made of ground almonds. Almond pulp is what is leftover when making almond milk. This can be used rigt away or it can be dehydrated and ground into almond meal. This is a different kind of flour than the ones you can buy or get when grounding almonds. This is much drier and can’t replace the regular almond flour in all the recipes.
Almond Herb Crackers,
ingredients for 1 tray,
- 1 cup of almond pulp, 1 cup almonds equals about 1/2 cup of almondpulp ( and 3 to 4 cups of almond milk ), you can also freeze the pulp and save it up for a big batch of crackersj
- 1 and 1/2 cup of not too big zucchini cubes, peeled
- 2 tsp. ground flax seeds, the blond ones make a lighter coloured cracker
- 2 Tbsp. chopped fresh herbs like cilantro, thyme, rosemary or thin slices of olives work also great
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. nutritional yeast
- 1/2 tsp. pink salt to taste
- 1 tsp. lemon juice
Add the almondpulp with the other infredients, except the herbs, into a foodprocessor and process until it forms a nice doug. Add the herbs and stir them through by hand. pread it out on a tray lined with a sheat. Cut in the desired shapes. Place in the deydrator and bake on 145F for an hour, 8 hours on 110F, turn and remove te sheat so they can dry for another 6 hours on the tray with the small holes until crunchy.
Squares or rounds …
The crackers are also a great addition to a cheese plate. My creamy Macadamia “Goatcheese” with Herbs is just great spread on top!
And a close-up of the crunchy crackers when done …
Have a wonderful day and thank you for reading,