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Simple almond pulp crackers with caraway
Vegan & Paleo
If you hate waste and you’re wondering what to do with the pulp left-over after you make homemade almond milk, (or any other nut milk) than these tasty crackers are your answer. Almond pulp crackers with caraway seeds are full of flavour, have a satisfying crunch and are very more-ish! They’re a healthy fibre and protein packed snack that will please every cracker critic.
The dough is super easy to make. You can use the wet pulp immediately after making a batch of almond milk, or you can store the pulp in a sealed container in the fridge for up to 3 days, then make the crackers at your convenience. The baking takes the most time because you want to be sure they dry out and become crispy all the way through.
Almond pulp crackers with caraway seeds are a great addition to a cheese board, are strong enough for dipping into hummus or guacamole and are fabulous crumbled and tossed like croutons through a salad.
The ingredients in these crackers are highly interchangeable. Feel free to swap the nuts and seeds to suit your preference or what you have in your pantry. If you enjoy making a variety of nut milks in the Vibe Blender, you definitely must try this ever-so-creamy macadamia milk.
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