Almond Pulp 'Cinnamon Toast Crunch'
I know what you’re thinking - ‘what the pulp’, right? Well, that’s what I said to myself when faced with about 2 cups of almond pulp after making nutmilk. Naturally, I got a lil bit crafty, and here we are. Served this creation with almond milk, coconut butter, coconut sugar, and a lot of extra cinnamon. Just consider this brekkie the sexier, yet sustainable cousin of the cereal we all know. Makes.....a lotta lil crackers! Hope you enjoy :)
Almond Pulp Crackers:
• about 1½ cups fresh almond pulp
• 2 tablespoons honey (or maple syrup/coconut nectar for vegan option)
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon coconut oil
• 1 flax egg (1 tablespoon flaxseed meal with 3 tablespoons warm water)
• 1 pinch sea salt
• coconut sugar to sprinkle on top
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, add all ingredients (except for coconut sugar) and mix well until fully combined. I also used my hands to press the dough together more easily.
3. Now that the dough is formed into a big ball, the real key to this recipe is rolling it out just right! Add the dough to the baking sheet with parchment paper, and put another sheet of parchment paper over it. With a rolling pin, flatten the dough until you have a nice thin layer. This step is super important as a thin layer = crunchier 'toasties'!
4. Once a thin layer is achieved, remove the top sheet of parchment paper. Using a sharp, thick knife, cut dough into bite-sized squares. Sprinkle each square with coconut sugar, then place the baking sheet in the oven.
5. Bake crackers for 15 minutes, then flip each cracker over and bake for another 10-15 minutes. Depending on how thick/thin you cut your crackers, they may need more time. Once they're golden brown, let crackers cool at room temperature, sprinkle with a liiittle more sugar + cinnamon, and enjoy! As you can see, I love having these with almond milk and coconut butter - just like cereal. ;)