Raw or Baked CHEESY Almond Pulp Crackers + Creamy Cauliflower soup recipe

Raw or Baked CHEESY Almond Pulp Crackers + Creamy Cauliflower soup recipe

 Healthy CHEESY Almond Pulp Crackers

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Ok, for those of you that make your own almond milk and have loads of almond pulp left over and want a new way to make something delicious, healthy and nutritious with it – I’ve got a recipe for you today!  These crackers are REALLY yummy and you’ll probably eat them all in one day like I did!  You might not, but I couldn’t help myself!  So, feel free to double or triple the recipe to make the most use out of that dehydrator usage.

I usually take my pulp and dehydrate it and then grind it to make my own almond meal (flour) for recipes such as raw brownies, raw breads, etc.  I got the original recipe for these crackers  here.  I have played around with different variations on the basic recipe and came up with these cheesy crackers.  The taste reminds me of some cheesy biscuits I used to make in my baking days long ago.   Luckily,  for those of you who don’t have a dehydrator, these crackers can still be made easily in your oven.  It might take longer than normal, but it can be done – refer to the original link above for directions on oven usage.   *(Note):  I adapted some changes on the oven method and cooked them at 350 degrees for 20-30 minutes till done (depending on thickness) – worked great!!

Cheesy Almond Pulp Crackers

Ingredients:

  • 1 cup almond pulp (packed full)
  • 2 TB. chia seed meal or flax seed meal (grind seeds in coffee grinder) – I used chia seeds.
  • 1 1/2 TB. coconut oil or olive oil – I used coconut oil
  • 1/2 tsp. sea salt
  • 2 TB.  nutritional yeast (or more to taste)
  • 1/2 tsp. Maca (optional)

Directions:

Combine all ingredients in a large bowl.

Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).

I used my hands to pat and move around into ¼ inch thickness.

Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.

Score to desired shape and size (about 2″).

Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).

This recipe made 12 crackers from the thickness/ size/ shape of dough I pressed out.  I could have gone thinner for a crisper cracker.  I’ll do that next time.  I’ve gone too thin before and they break on contact with anything.  You’ll find a balance once you dehydrate more and get experience and “feel” for the food.

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You can use the base of the cracker recipe (first 4 ingredients) and make variations such as:

  1. Sweet cinnamon crackers:  add 1 TB. maple syrup or 15 drops stevia , 1 tsp. cinnamon and 1 TB. vanilla extract for a sweet cracker.
  2. Chocolate crackers:  add 2 TB. cacao powder, 1 TB. maple syrup or 15 drops stevia, 1 TB. vanilla extract for chocolatety goodness.
  3. Spicy crackers: add 1 TB. Mexican spice blend, 1/2 tsp. cayenne pepper
  4. Italian crackers:  add 1 TB. Italian seasoning

You get the point.  Be creative with some of your own variations. 

Raw or Baked CHEESY Almond Pulp Crackers
Recipe Type: Snacks/ Crackers
Author: Kibby’s Blended Life
Prep time: 5 mins
Total time: 5 mins
Serves: 12
Ok, for those of you that make your own almond milk and have loads of almond pulp left over and want a new way to make something delicious, healthy and nutritious with it – I’ve got a recipe for you today! These crackers are REALLY yummy and you’ll probably eat them all in one day like I did! You might not, but I couldn’t help myself! So, feel free to double or triple the recipe to make the most use out of that dehydrator usage. I usually take my pulp and dehydrate it and then grind it to make my own almond meal (flour) for recipes such as raw brownies, raw breads, etc. I got the original recipe for these crackers here. I have played around with different variations on the basic recipe and came up with these cheesy crackers. The taste reminds me of some cheesy biscuits I used to make in my baking days long ago.
Ingredients
  • 1 cup almond pulp (packed full)
  • 2 TB. chia seed meal or flax seed meal (grind seeds in coffee grinder) – I used chia seeds.
  • 1 1/2 TB. coconut oil or olive oil – I used coconut oil
  • 1/2 tsp. sea salt
  • 2 TB. nutritional yeast (or more to taste)
  • 1/2 tsp. Maca (optional)
Instructions
  1. Combine all ingredients in a large bowl.
  2. Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).
  3. I used my hands to pat and move around into ¼ inch thickness.
  4. Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.
  5. Score to desired shape and size (about 2″).
  6. Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).
  7. This recipe made 12 crackers from the thickness/ size/ shape of dough I pressed out.
Notes

You can use the base of the cracker recipe (first 4 ingredients) and make variations such as:

Sweet cinnamon crackers: add 1 TB. maple syrup or 15 drops stevia , 1 tsp. cinnamon and 1 TB. vanilla extract for a sweet cracker.
Chocolate crackers: add 2 TB. cacao powder, 1 TB. maple syrup or 15 drops stevia, 1 TB. vanilla extract for chocolatety goodness.
Spicy crackers: add 1 TB. Mexican spice blend, 1/2 tsp. cayenne pepper
Italian crackers: add 1 TB. Italian seasoning

You get the point. Be creative with some of your own variations.

 Raw Creamy Cauliflower/ Zucchini Soup

This soup was inspired by one of Dara Dubinet’s videos from the other day – raw food soup.  I had all the ingredients so I decided to give it a try.  It turned out FABULOUS!  Even Scott loved it!  It was so thick and creamy with lots of flavor!  I had just brought a bucket of fresh produce in from the garden (several different varieties of tomatoes and peppers), so some of them went into the soup.  That’s the way I roll!  I had a fresh batch of tomatoes that I dehydrated the other day and they went on top along with fresh cilantro and some diced red pepper (from garden).   This recipe will serve 4 people or 2 real hungry people.

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Ingredients:

  • 1 small head – Cauliflower – chopped small
  •  1 medium – zucchini – chopped small
  • 1 1/2 cups water
  • 1/2 cup cashews – soaked for 30 min. (if you don’t have a high speed blender)
  • salt & pepper to taste
  • 2 – 3 cloves garlic
  • 2 red peppers – chopped
  • 1 small tomato or large handful of cherry tomatoes – chopped
  • 1/4 cup nutritional yeast
  • 1 TB. Maca (optional)
  • Pinch of cayenne (optional)
  • 2 TB. olive oil (added at end)

Place all ingredients in high speed blender (I use a Vitamix)  – except the olive oil and blend till smooth and creamy.  Add more water if needed – a TB. at a time (not too much, you want to keep soup thick and creamy).  Adjust seasoning and flavors to taste (add more pepper or tomato if you want).  Add olive oil at this point. Blend for a few minutes till warm or hot.  Top with diced red pepper, sun dried tomatoes, fresh chopped cilantro or fresh dill.  I served the cheesy almond pulp crackers on the side of this soup and it was AMAZING!

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For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! 
Kibby

10 Responses »

    • I know, I wish I had a Tardis (time machine) and could travel about easily and spoil friends with food and garden bounty. You know I would for you! :)

    • I would SO LOVE to have you here and spoil you with food, organic garden produce, hiking trips, and just sharing time with you. Would be so much fun! Someday! I see it in our future! :)

  1. I tried your recipe for the cheesy crackers using my oven on 170 for 12 hours…I hope to convince my husband to accept a dehydrator into our lives at some point, but the crackers turned out fantastic. I couldn’t stop eating them. They were gone in 24 hours! I’m making more tonight ;-)

    • Hi! So glad you liked the crackers! I made a batch a few days with a mexican spice blend in the recipe and SHAZAAM! They were wonderful and addictive too! A dehydrator is fantastic – can make kale chips, crackers, sun dried tomatoes, raw granola, and so much more. I really enjoy mine!! Keep in touch and trying out more recipes. :)

  2. Hi Kibby. I was really floored by your tortilla soup recipe, so I have a lot of faith in your tastebuds! Could you tell me what the addition of maca adds to the recipe? I understand its health benefits, but is this the only reason for its addition?

    • Hi Julia! Oh, thanks dear – so glad you enjoyed the tortilla soup – I was thinking of making it this week for lunch. Maca adds an earthiness, a buttery-ness (my word) to the blend and makes it a real treat (nutritionally and taste-bud wise). You could leave it out if you don’t have any, but I personally like it. Be sure and stay with the gelatinized Maca , not the raw form. The gelatinized form digests easier and assimilates better in the body. Let me know how you like it. Have a great day!

  3. Unfortunately, I had to leave the maca out since I could only find it raw (thank you for the advice on this). However, I added a cube of Rapunzel salt-free bouillon to give it added flavor and then topped it off with sundried tomatoes. Great! My husband is Indian and grew up in Southeast Asia, and I grew up in SoCal on lots of great Mexican food, so I look forward to trying out your savory soups… the kichadi and the spicy Thai coconut soup in particular!

    • Hi Julia! That’s perfect! That is what recipes are all about. Working with what you’ve got and making your own special creations. Sounds really good. You’ll love the kichadi and coconut soup – my favorites! Keep in touch. ☺

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