You guys have been asking me for this one for a while, and I've been promising this one to you for a while too! It's so simple- you just blend a few extra ingredients in with a couple of batches of almond pulp, roll it out, score it and bake it... et voila!... you have amazing crackers- and you can make them either sweet or savoury!
My boys think the sweet chocolate version are a bit like Tiny Teddies, so that's a win, considering how terribly full of junk Tiny Teddies are, and how wonderfully healthy these are!
The savoury version make a wonderful cracker on a cheese plate and they are the perfect answer for those avoiding grains but want something to eat their cheese with! You can play with the flavours of the savoury ones too- so far I've tried sun dried tomatoes, olives, and sesame seeds.
I use the pulp from two batches of my almond milk. I make my milk by blending one cup of almonds on high speed til it turns to almond meal, then blending it with 2 litres of water on medium speed for one minute til it turns to milk, then strain the liquid off the pulp. I really hope you all like these as much as we do! Please take the opportunity to subscribe in the link at the end of this post, to make sure you never miss out on any new recipes that I post!
- 2 cups almond pulp (should be the amount of pulp left from two batches of almond milk if each batch uses 1 cup of almonds). Make sure you have squeezed out AS MUCH liquid as possible from the pulp.
- 60g/ 3 tablespoons coconut oil or butter (no need to melt first)
- 1/2 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 2 tablespoons of either sun dried tomatoes or olives or sesame seeds
- good pinch of sea salt
- Optional for extra yummy flavour and nutrients, add 2 tablespoons Superfood For Kidsz Berry Choc Chunk or C Berry Blast powder.
- Preheat oven to 170°C / 340°F.
- Place all ingredients in a food processor and blend until it all comes together (Thermomix: gradually to speed 7 / 15 sec, scrape down bowl and repeat if necessary. You may need to put insert the Thermomix spatula to help it mix initially).
- Cut two pieces of non-stick baking paper to the size of a large baking tray / cookie sheet (mine is 36x26cm / 14x10.5 inches). Roll out dough between the two sheets to almost fit the tray (it should only be a couple of millimetres thick). Remove top sheet and slide the sheet with the dough on it onto the tray.
- Cut desired sized squares or rectangles into the dough. OR use a cookie cutter to make desired shapes.
- Bake for about 20 minutes, until lightly golden.
- Cool completely before storing in an airtight container. These stay fresh for a couple of weeks if air tight.