Almond Meal Pancakes and Raspberry Compote

Brinner

Brinner

Without a doubt, breakfast is my favorite meal of the day.  Breakfast, Brunch, Brinner… I’ll eat breakfast food any time of day!

Scrambled Eggs with Spinach and Garlic

Scrambled Eggs with Spinach and Garlic

I’ve been wanting to make buckwheat pancakes, but couldn’t find buckwheat flour at the store.  I decided to experiment with almond meal instead!  They didn’t hold their shape well, but they tasted delicious.  I whipped up a simple raspberry compote to serve on top, and made scrambled eggs with spinach and garlic to have on the side.

Pancakes, Eggs, and Compote

Pancakes, Eggs, and Compote

Almond Meal Pancakes

Serves 1

  • 1/2 cup almond meal**
  • 1/2 teaspoon baking powder
  • 1/2 banana, mashed
  • 1/2 cup soy or nut milk
  • 1 teaspoon coconut oil
  • Raspberry compote, recipe below

Stir together almond meal and baking powder in a large bowl.  Add banana and milk, and beat until smooth.

Melt coconut oil in a frying pan over medium high heat.  Pour batter into rounds, 1/3 cup at a time.  Flip the pancake when the batter starts to bubble.  Cook until both sides are golden brown.  Serve with raspberry compote.

**Almond meal can be replaced with buckwheat flour.

Almond Meal Pancakes

Almond Meal Pancakes

Raspberry Compote

  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup fresh raspberries

Melt butter in a small saucepan over medium heat.  Stir in the brown sugar and lemon juice.  Cook until sugar dissolves.  Add berries and cook, tossing gently, until berries are warm and juices release, 2-3 minutes.  Serve warm.

Raspberry Compote

Raspberry Compote

I enjoyed this for a Tuesday evening Brinner (breakfast for dinner), before heading out to see the lighting of the Bay Bridge.  It was a great, simple meal before a fun night out in the city!  Such fun!

Another view

Another view

Check out Lindsey’s Almond Pulp Crackers for another exciting (and more successful) use for almond meal.

Happy Eating!

-C

Almond Pulp Crackers

“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)

Almond Meal Crackers

Almond Pulp Crackers

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.

Flatten the dough and slice the crackers

Flatten the dough and slice the crackers

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.

Baking crackers

Baking crackers

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.

crackers

Almond Pulp Crackers

Inspired by Edible Perspective and Kath Eats

Makes about 50 – 100 small crackers

Ingredients

  • 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

Method

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.

crackers from above

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?

-L