As I mentioned in my post about making almond milk, you can save the almond meal leftover from making the milk and put it to use in other recipes.
After you have made your almond milk you will be left with almond meal that looks like this.
The amount that I had was leftover from making a double batch of almond milk and is what I use for recipes. It equals 2 cups of almond meal.
Spread the ground up almonds onto a baking sheet lined with parchment paper and dehydrate at 200°F for 30-40 minutes to dry out it out before using it in a recipe. It is best if you use it within a few days, otherwise it may start to go bad.
I decided to make use mine to make crackers!
These crackers are nice and crispy, flavored with chives and contain a sprinkling of sesame seeds. Definitely my kind of cracker! I have made these crackers again and again since then because they are so delicious and my whole family loves them.
Almond Sesame Chive Crackers
Makes about 40 crackers, depending on what size you cut them
- 2 cups almond meal
- 1/2 cup whole wheat flour
- 2 teaspoons garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 cup freeze dried chives
- 1/4 cup sesame seeds
- 1 flax egg (2 tablespoons + 3 tablespoons warm water)
- 1/4 cup sunflower oil
- 2 tablespoons water
- 1 1/2 tablespoons sunflower oil
- 1/4 teaspoon fine sea salt
Whisk the sunflower oil and sea salt together in a small dish and set aside.
- Preheat the oven to 350°F.
- Combine the almond meal, flour, garlic powder, sea salt, chives and sesame seeds together in a medium mixing bowl
- Whisk together the flaxseed and warm water in a small bowl to make your flax egg. Set aside a few minutes to thicken.
- Add the oil, water and flax egg to the rest of the cracker ingredients and mix until combined and a ball of dough forms. You will have to get your hands in there to help make a ball of dough.
- Roll the dough out about 1/8 of an inch thick on a piece of parchment paper. The thinner you roll it out, the crispier the crackers will be. Slice the dough with a knife or pizza cutter into small squares.
- Bake for 18-20 minutes, watching carefully until lightly browned and crisp. Allow to cool completely before brushing with the salt oil and removing from the pan. Store in an airtight container for 2-3 days. These are best eaten the first day. After a few days they are no longer crispy, but still yummy.
These crackers pair perfectly with a bowl of thick and creamy homemade tomato soup (recipe to come).
Oh, these look good! I usually just throw the almond meal in a smoothie, but I will have to try this. By the way, we have a new addition… 🙂
You make very gorgeous bakes, lovely! =)
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To be able to use the left over almond meal from the Almond Milk… just put it in a clean, dry dishtowel and get as much moisture out of the meal as possible.. then put the meal on parchment paper lined pan in a single layer in the oven at 200 degrees for about 30-45 minutes… take out at 30 minutes and crumble… when the meal is dried and cool… it an excellent addition to chocolate chip cookies in lieu of almond flour…