toasted almond crackers

July 20, 2011
It was only hours ago that I decided I needed to do something with my leftover almond pulp after making my milk this morning.
I added raw sunflower seeds to the almond pulp, flax seeds, water and spices.  Lots of spice. I should probably call them cayenne crackers instead.  Spicy, crispy and oh-so-delicious.
Also?  Oh-so-simple.  These crackers make the perfect hummus-scoopers!

Toasted Almond Crackers
vegan, gluten-free
1 cup of almond pulp/meal
3/4 cup sunflower seeds
2 tablespoons flax seed meal
4 tablespoons water
cayenne spices
onion powder
garlic powder
  1. Preheat your oven to 250 degrees.  Line a baking sheet with parchment paper; Set aside.
  2. In a medium bowl, mix together almond pulp and sunflower seeds until well-incorporated. 
  3. Separately, add water to flax seed meal and let sit for a couple minutes.  
  4. Add spices to taste and flax mixture and stir well.
  5. Pour onto lined baking sheet and spread thinly and firmly press.  
  6. Bake for about an hour and a half until edges are crispy and center is hard.  
  7. Cut and serve.  Store extras in an airtight container.  

3 comments:

Cassie @ Bake Your Day said...

Awesome snack idea, these look and sound so good and healthy!

Jay Oldridge said...

I am gonna try these as soon as it is cool enough that I wont heat up my kitchen! They sound sooooooo good! Thank You....

Jay Oldridge said...

I am gonna try these as soon as it is cool enough that I wont heat up my kitchen! They sound sooooooo good! Thank You....

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