I said I was going to use the left over almond meal (from the Almond Milk post 3 days ago) to make something...
Crackers! Plus a spread.
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| I had about 1 1/4 cup of almond meal left over. |
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| Mix the almond meal with: 1 tbsp garlic, 1 tbsp lemon juice, salt, pepper, thyme, poppy seeds... what ever you may fancy. |
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| I also added chia seeds to the mix, as the "egg". To do this, mix 2 tbsp of chia seeds with 5 tbsp of water and leave in the fridge ~15 min. |
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| Flatten/roll the spread in a tray. Make cuts for how big you want the crackers. |
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| I put this in the oven at 300 degrees for close to an hour. |
Once the crackers are done they should be somewhat crispy.
If you want them crispier then lower the oven temperature to 150 degrees and leave it in for a few more hours.
I personally think that's a waste of energy and am fine with an hour of crisping.
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| Crackers! |
Now for the spread, which can be done while you're waiting for the crackers to crisp up.
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| 1 red pepper, 1/2 c sunflower seeds, 7 jalapeño slices, 1 tbsp peanut butter, 1/2 can cannellini beans, 1/2 tbsp ginger, 2 tbsp lemon juice, 1 tbsp hemp protein powder (optional), 1 tsp sea salt |
Put all of those ingredients into a food processor and mix away.
Then spread it on your almond meal crackers....duh.
Yummies.
