Homesteading, Modern Day Homestead, Modern Day Homesteading, Uncategorized

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.


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