Thursday, September 6, 2012

Almond Milk & Almond Pulp Crackers

After a semi-intense re-organizing of the cabinets I realized I had a large amount of almonds that I could do something with. I have been curious about making my own nut milk so that seemed like a pretty good project. Although I do not have a Vitamix or one of those high end blenders I figured mine could do an adequate job for a first timer.

Ingredients makes 2 mason jars of almond milk
1c almonds (soaked overnight)
3c water
optional: spices-cinnamon sticks, cloves, vanilla beans, etc.


  • Soak almonds overnight to soften. Discard soaking water and rinse almonds.
  • Blend almonds and water for a few minutes or until well blended.
  • Place filter (I used a coffee filter, but cheesecloth or nut milk bags work better) over container and slowly pour mixture into it.
  • Strain the milk until only the pulp is left.
  • Squeeze filter to get all the milk out.
  • Add optional spices and refrigerate
Finished almond milk with a cinnamon stick.

I absolutely hate to waste anything, but especially food. As soon as I decided to make almond milk I knew I also needed to find a recipe to use up the pulp. One of the most common ideas I saw floating around was almond pulp crackers. Although I don't have a dehydrator I decided to go for it.

1c packed almond pulp
1/2 tsp. sea salt
1 tbsp. oregano
1 tbsp. olive oil
2 tbsp. ground flaxseed

  • Combine all ingredients
  • Spread evenly on baking sheet or foil.
  • Cut into squares
  • Bake on 150 for 20 hours!
And devour!!


  1. I love his plate and will try to make the crackers

    1. I know! Isn't the plate wonderful :) the crackers were great!