Now that’s a confusing title. I ditched some even more confusing titles, but suffice it to say that I’ve been trying to figure out what to do with the mushy almond stuff leftover after making almond milk. This post is a Eureka! for my first success with AMM (almond milk mash). The recipe provided can be used with or without the marvelous mash, so read on if you are not yet an almond masher!
Making almond milk is very easy and MUCH cheaper than store bought. It is about 1/4th the cost after you pay for your nut milk bag. I followed instructions provided by our dear friend Somer at Good Clean Food. After using 1 cup of almonds (which swells to 1.5 cups when soaked for 24 hours in the refrigerator) I am left with about 1 cup of AMM. I decided to add some of it to an awesome cracker recipe from Angela Liddon called Endurance Crackers. They are gluten free and packed with energy. These are NOT low calorie folks, but sometimes I need some calories – just ask Jillian Michaels who regularly leads me to new realms of soreness and exhaustion!
At any rate – Here is the original recipe with my alterations because even if you don’t make your own almond milk, you can still make these awesome, healthy crackers.
1/2 cup chia seeds
1/2 cup sunflower seeds (I used 1/2 cup AMM plus 1/3 cup each of sunflower, pumpkin and sesame seeds)
1/2 cup pepita seeds (or pumpkin seeds)
1/2 cup sesame seeds
1 cup water (I replaced 1 Tbsp of water with 1 Tbsp of bragg’s liquid aminos – you could also use soy sauce)
1 large garlic clove, finely grated
1 tsp grated sweet onion (I’ve used regular onion as well and the onion gives a lot of flavor)
1/4 tsp kosher salt, or to taste
Herbamare & kelp granules, to taste (optional) (I did not use /don’t have)
1. Preheat the oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.
3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up. (I found it much easier to spread evenly using my hand than a spatula or spoon.)
4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers,
Carefully flip the crackers with a spatula.
Bake for another 30 minutes, watching closely after about 25 minutes.
The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.
These crackers are hearty and tasty with or without AMM, but AMM saves me a little money and makes me feel like a good doobie who uses all parts of the animal… er, plant. Now if I could just figure out what to do with the caps from the commercial almond milk containers that I saved figuring they must be useful in some way