Vegan Dill Almond Pulp Crackers

Ever since I've started making almond milk at home, I've been totally clueless on what I could make with the residual almond pulp after straining. I knew you could mix it into a quick bread, but I really didn't want more sweets in the house. When the husband stumbled across this recipe for rosemary almond pulp crackers I knew we hit a gold mine. this recipe is vegan, super easy and versatile. Most importantly, it's a great way to use almond pulp in a healthy way.

Dill Almond Pulp Crackers

 recipe adapted from figgy and sprout

Ingredients:

• 1 cup firmly packed almond pulp
• 1 Tbsp. olive oil
• 1 Tbsp. chopped fresh dill
• 1/2 tsp. sea salt

Directions: Preheat oven to 350° F. Combine all ingredients in a large bowl. Transfer the dough onto a baking sheet with a Silpat or parchment paper. Press the dough into a flat sheet, roughly 1/4 inch thick. Using a knife or pizza cutter (I used a cleaver for very straight lines), cut the dough into squares. Bake for 30-40 minutes until the crackers have browned and become hardened. Go over the cut lines again with a knife to separate. Allow to cool and store in an airtight container.

It's important to watch the crackers during the cooking process. The original recipe had half the cooking time, and it just didn't work for me. I loved the sea salt flecks over the top of the crackers paired with the bright, springy dill. While it was my original intention to serve these with hummus... I definitely ate these plain.

 Another option for serving these crackers is to make small party bites. Slather the tops with something like cream cheese, sour cream or goat cheese and top with micro greens. I had sprouts on hand and they made just the right visual impact and earthy flavor blend to work. Micro kale would also be fabulous.

So now I know what to do with my left over almond pulp! What's in your kitchen that you can NOT find a solution for?