Almond Herb Crackers [ raw, dehydrated ]

These raw Almond Herb Crackers are dehydrated and make 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 almond pulp if you make your own nut milk.

My Winter Wonderland Veggie Salad [ above ]

Add as much as possible color and textures to a meal for a boost of nutrients and fiber 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! Chicory, arugula, cilantro, steamed broccoli and cauliflower, slow cooked red cabbage, fresh beet salad with a sweet apple cider dressing, avocado, lemon juice, sauerkraut and oven baked chestnuts & pumpkin. The crackers added extra crunch!

Almonds, just like all other nuts and seeds are on their best when raw, not heated. Heating nuts has a harmful effect on the omega 6 these contain. During heating or baking the omega 6 turns into carcinogenic 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 buckwheat and use the nuts and seeds in their raw form in bars, butters, nut milk 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 right away, frozen 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 almond pulp ( and 3 to 4 cups of almond milk ), you can also freeze the pulp and save it up for a big batch of crackers
• 1 and 1/2 cup zucchini 1/2 inch cubes, peeled
• 2 tsp. golden flax seeds, ground, the golden kind makes a lighter colored 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 almond pulp with the other ingredients, except the herbs, into a foodprocessor and process until it forms a nice dough. Add the herbs and stir them in with a spoon. Spread it out on a tray lined with a baking sheet. Cut in the desired shapes. Place in the dehydrator and bake on 145F for an hour, then 8 hours on 110F, turn and remove te sheet 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 to spread on top!

And a close-up of the crunchy crackers when done …

Have a wonderful day and thank you for reading,

Tina x