If you have ever made almond milk, you know there is a lot of almond pulp left over once you’ve squeezed out the milk. Normally I toss it in the trash and go about my milk-making merrily. But after an especially large batch, I started to feel guilty about throwing out perfectly good almonds, and then I started thinking about the brown banana concept. Basically, once your bananas start to go bad, no one wants to eat them anymore, so you are tempted to throw them out. But then you realize brown bananas are perfect for banana bread, so instead of tossing perfectly fine bananas, you whip up a fresh loaf of delicious bread, and all is well with the world. I had the same thought about the leftover almond pulp, so after a few searches and a little trial and error, I discovered the perfect solution: Bake it! This delicious recipe meets almost every need, including crackers and croutons. My husband loves the herb crackers with a side of baked Brie, and I always like to have a handful on hand to add to my salads. The crackers are chock-full of fresh herbs, are wildly easy to whip up (all you need are a rolling pin and a mixing bowl), and make you feel like a domestic goddess (plus, they make your home smell like magic).
How to Make Almond Pulp Crackers
Ingredients: 1 cup almond pulp 3 tablespoons olive oil 1/4 teaspoon sea salt 2 tablespoons fresh herbs (rosemary and parsley are my favorites) 1 garlic clove, minced Instructions: Give it a try and tell us what you think! What other recipes do you have for leftovers or byproducts? We would love to hear!
How to Make Almond Milk
Get our Walnut Milk recipe for another dairy-free alternative
