Almond Pulp part 2

More almond milk made and more recipes needed for the leftover almond pulp. Back to Segi and Valya’s Eating Without Heating, I made Vrinda’s So-Raw-Dough Crackers.

3 C. almond milk pulp
1 c. golden flax seed
1 c. water
1/2 tsp. caraway
1/2 tsp. sea salt

Blend all ingredients in a food processor until smooth. Spread one-half inch thick with a spatula on dehydrator sheets. Dehydrate for about 12 hours or until crisp.

Ok, I made quite a few adaptions to experiment with this one. I only had 2 cups of almond pulp so I adjusted the recipe as such. I also love caraway so I added almost double of that. I also tripled the water. I am always challenged when it comes to spreading dough thin enough. I end up with bread even for cracker recipes. Adding more water (as Sioux suggested) worked perfectly! I spread half the dough on a teflex sheet and then went back to the food processor where the rest of the dough was. I added garlic, oregano, basil, parsley and onion to it. I pulsed it in the processor and then spread that on another teflex sheet. I still had some dough left, so I spread that in a round to start the makings of a raw pizza.

Since I had spread it so thin, it only took about 4 hours to dehydrate. They are super thi, crispy and not overpowering. These crackers could have taken on a bit more seasoning but are still yummy. They would be great spread a little thicker to make bread as well. Enjoy!