The alternative title of this post is “how to use up all that almond pulp after making nut milk”
I have to admit, I was a little scared of making my own nut milk. I KNOW it is better for you to consume nondairy milks that do not have a lot of fillers. And I know that it is so easy/cheaper/more delicious to make your own than to buy it in the store. But I was still REALLY freaked out.
It seems like some sort of witchcraft.
Now that I’ve started making my own nut milk, I have a ton of leftover pulp. The “pulp” is the remnants of nuts that did not make it into the “milk” (or mylk? I’m not sure what that came from). Not one to waste it, I tried to figure out how to use it. I found that it is very easy to make almond flour with the pulp, which is great until I realized how much extra almond flour I have now.
Now to tackle another problem of a problem.
These crackers are SO FREAKING EASY. I never thought crackers could be this simple. They only have five ingredients, one bowl, and are better than any crackers you have had. They’re so crispy, crunchy, and full of everything bagel seasoning. I’ve actually had these with cream cheese for breakfast and pretended I was eating an everything bagel.
Kind of weird, but really worth it.
Everything bagels were my favorite bagels. Regardless of the boys I dated, the friends I was with, or the standards there were, I would always reach for the stinky deliciousness that was the everything bagel. I’m a true Jersey girl, what can I say? There was a place around the corner from my university, and I would wait once a week for a warm, freshly baked bagel. Man, my mouth is watering right now! And like any Jersey girl, I would load that sucker up with lox and cream cheese. That is a quality sandwich, and those bagels are something I miss in DC. I still can’t believe that NYC and Jersey are the only places that have GOOD bagels. When I go to the West Coast, I am so sad that good bagels do not exist.
And don’t get me started on supermarket bagels.
But seriously, until now, I didn’t know that you can make crackers at home. Did you? Crackers that are completely natural, have no funky or suspicious ingredients and also don’t cost more than pennies? And addressing my pet peeve: crackers that are actually firm enough for you to spread cheese and other deliciousness over? Or worse: crackers that aren’t little bits at the bottom of the box.
Now, if you aren’t a huge fan of everything bagel seasoning, you can substitute other herbs (like rosemary maybe? Oh yeah!). If you are vegan, I have seen these crackers made with a chia egg. But make no mistake. You need to get these crackers in your mouth somehow.
Yields 10 dozen 1" crackers
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 3/4 almond flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon Trader Joe's everything bagel seasoning (optional)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper
In a medium sized bowl, whisk together almond flour, salt, pepper, and everything bagel seasoning, if using. Stir in almond flour until it becomes a cohesive dough.
Place the dough in between two sheets of parchment paper. Roll out the dough until it is 1/16th of an inch thick.
Remove the top paper and cut into 1 inch squares. Move the cut crackers onto the baking sheet with the parchment paper.
Bake the crackers for 14 to 16 minutes, until they're light golden brown. Once browned, place the crackers on a cooling rack. Store at room temperature in an airtight bag or container.
If you cannot find the everything bagel seasoning, I just use a mix of sesame seeds, onion flakes, and poppy seeds
Just make sure to pop some mints.