Gluten Free Vegan Crackers Made from Leftover Almond Pulp
These are not part of a healthy whole-foods plant based diet. They are, however, something I can make/have on occasion or for company. I do use Miyoko's vegan butter in the recipe. I will revisit this recipe and try it with water rather than vegan butter, but for now, this is it. Click here for a printable version of this recipe. Garlic Almond Crackers 1 cup almond pulp (the leftover stuff after you make almond milk) 3 tablespoons vegan butter 3 tablespoons water 1 tablespoon flax meal 1 tablespoon chia seed 1 teaspoon dried parsley 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon salt 5-6 garlic cloves smashed or minced Mix everything in a bowl and divide in half. Roll half of it out between two piece of wax paper to about 1/8th of an inch. The more evenly you can make the thickness, the less likely you will have some burnt and some raw crackers at the end. Remove the top wax paper, cut lightly with a sharp knife into cracker-sized pieces ...