Crackers and Cheese? Yes, Please!

What do you do when you have leftover almond pulp? You can make cookies, incorporate it into oatmeal, or (my favorite) make some cheese crackers!!! I literally have no idea what I am doing; but sometimes a fun, messy trial and error in the kitchen produces a wonderful result! And sometimes it doesn’t (I failed at making my own tortillas– will try again).

I made some almond milk creamer (I wouldn’t call it creamer– golden milk? Recipe to come shortly– it has some perfecting needed) and had about a 1/2 to 3/4 cup of pulp leftover. I quickly started whizzing around the kitchen looking for a tasty, crunch treat the whole family would enjoy. I mixed in about 3 tablespoons of butter, 1 cup of shredded cheese, some salt, some nutritional yeast (this is the vegan form of cheese, but I wanted to justify eating more cheese crackers), and some probiotic/iron rice for the little one. I incorporated enough flour to make it dough like (although, I am fairly certain you can leave it out).

I then rolled it out and cut it into fun flowers. And placed these babies on a sheet of parchment paper in a 425°F preheated oven (I didn’t want them to burn, so I kept turning the temperature down– your main goal is to dry out the moisture for a crisp cracker). This recipe is very forgiving and very delicious! We will most certainly make these again. I stored them in the fridge– note that they become softer when you do that and lose their crunch, but this was after they were out for a few days.

Happy CHOWING!

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