“Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date….We make things from scratch just to see if we can.” -Barbara Kingsolver, Animal, Vegetable, Miracle (p. 130)
We found ourselves with the rare weekend to ourselves. Friday evening, after a casual dinner out and a glass of wine, we wandered into Barnes and Noble, one of our favorite “date night” destinations. While other couples may prefer to go to movies, concerts, etc., my husband and I love passing time in the bookstore. As usual, he headed for the architecture section while I headed to the food and cookbooks section.
We each left the store with three new books in hand, excited for a lazy weekend spent reading and working on pet projects. And while I was able to do plenty of reading this weekend (full book post coming soon), the majority of my time was spent making mess after mess in the kitchen.
Following a Saturday morning coffee date with Sarah, I whipped up muffins and scrambled eggs for brunch. Next, I moved on to Nutella bites, cucumber salad, and almond milk. After dinner, the almond pulp I had saved from making the milk was beckoning me, calling me back to my recently cleaned kitchen to spend just a few more hours experimenting.
As the quote above suggests, the more time I spend in the kitchen, the more adventurous I feel with my cooking. I am now at a point where I prefer to make from scratch anything that I “can.” While I have yet to tackle yeast bread (perhaps a project for next weekend?!), crackers seemed like a no-brainer.
In the past, my nut pulp has almost always ended up being mixed into Greek yogurt or otherwise consumed as a component of my breakfast. But no longer – these crackers were so simple to make, and I just love the fact that I made them myself!
Nut milk and crackers, a perfect combination of kitchen DIY treats.
Almond Pulp Crackers
Makes about 50 – 100 small crackers
- 1 cup almond pulp (leftover from making almond milk)
- 1/2 cup Whole Wheat Flour
- 1/4 cup ground flax meal
- 1 Tablespoon honey
- 2 Tablespoons Olive Oil
- 1/4 teaspoon salt
- 4 Tablespoons water
Preheat your oven to 300 degrees. Add all ingredients in a large bowl and mash together with a fork until fully combined. You should be left with a soft, loosely formed ball of dough. Split the ball in half, set each half on a non-stick baking sheet, and spread each piece of dough with your hands evenly and as thinly as possible, ideally, 1/4 – 1/8-inch thick. Score with a butter knife into about 1×1-inch sized crackers. Bake for 10 minutes, then rotate the pans. Bake 15 minutes more, then carefully flip each cracker over and bake for another 15 minutes. Flip again and bake for another 10-15 minutes, or until deep golden brown, for a total of 55-65 minutes. Let the crackers fully cool. They will become crunchy as they cool. Store in a sealed container on the counter for 1-3 days.
Perfectly crunchy and slightly sweet, I am loving having these made-from-scratch crackers around to nibble on. Perhaps with some turnip hummus?
Have you ever made your own crackers?