I love running, and the more I run, the more I want to snack. I try to stick to a whole foods, plant-based diet, and limit the amount of processed foods I’m eating. I typically feel more energized when sticking with this type of diet, but it can also be difficult for me to eat this way if I don’t have healthy options on hand that I know will satisfy my cravings. If I get snacky, I usually reach for something highly-processed like Saltines or pretzels. Making these crackers ahead of time is a great way to have a nutrient-dense snack handy throughout the week and as an added bonus, the recipe is an easy way to use up any of the pulp leftover from homemade almond milk (If you don’t have your own almond pulp lying around, you can also use almond meal from the grocery store.) After making a ton of almond milk and having way too much leftover almond meal lying around, I came up with this recipe. …and as an added bonus, it’s zero waste! There is nothing like homemade nut milk. It’s so easy and quick to make and so much creamier and more delicious than the store-bought stuff. Plus, you avoid that nasty carcinogen, carageenan, that is found in store brands. So once you’ve whipped up a batch of McKel’s amazing almond milk, try putting the leftover pulp to use in this recipe!
OLIVE OIL & HERB CRACKERS
Make it time: 10 minutes
Bake it time: 2+ hours
2 cups almond meal
1/2 tsp fine grain sea salt (or salt to taste)
7 sprigs of fresh thyme
a small handful of fresh basil leaves
2 fresh sage leaves
3 flax eggs
1/2 cup water
Directions: Preheat your oven to 170 degrees F or the lowest setting. Combine almond meal and salt in a small mixing bowl. Chop up herbs finely or tear up with hands. Add herbs to the mixing bowl. Stir in flax egg. Stir in water. Knead with hands until you have a giant ball of dough. Divide this ball in half. Put parchment paper on a cookie sheet and roll out the dough ball. Slice up the crackers into squares or diamond shapes and pull apart enough that they have some breathing room in the oven. Sprinkle some sea salt on top and pop ’em in the oven (lowest rack). Let crackers dehydrate* for 60 minutes. Flip crackers over halfway through the baking process and dehydrate another 60 minutes until dry and stiff.
*Dehydrating the crackers is an important step. I’ve tried baking them and they completely fall apart. If you choose to make this recipe with a regular egg, you might have more luck.
Let me know how it goes!