Nut pulp crackers

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen Smoothies
Makes: 15 crackers

When testing the nut milk recipes for this book, we were left with copious amounts of nut pulp. Hating seeing perfectly good food go to waste, we started doing this delicious cracker recipe to take care of the nut milk by-product. These crackers are so simple and quick to make, are packed with flavour and have a crunchy bite. They are the perfect savoury snack topped with hummus, baba ghanoush, pesto, tapenade, chutney or cheese.

Ingredients

Quantity	Ingredient
100g	wet nut pulp
2 tablespoons	linseeds or sesame seeds
1/4	small red onion, half finely chopped, half finely sliced
1 teaspoon	fresh rosemary and/or thyme, finely chopped
3 tablespoons	extra virgin olive oil
1/2 teaspoon	sea salt
1/2 teaspoon	nigella seeds or za’atar

Method

Preheat the oven to 160°C and line a baking tray with parchment paper.
Put the nut pulp, linseeds, sliced onion, half the herbs, oil and salt in a bowl and mix until well combined.
Transfer to the baking tray and shape into a rectangle. Place another piece of parchment paper on top and using a rolling pin, roll into a thin rectangle about 25 cm long × 15 cm wide × 0.3 cm thick.
Remove the parchment paper and scatter over the chopped onion and the remaining herbs. Place the paper back on top and roll a couple more times to press the onion and herbs in place.
Pierce the crackers lightly with a fork so that they cook evenly. Bake for 10 minutes, then remove from the oven and cut into 5 cm squares. Return to the oven for another 20–30 minutes or until golden and crispy.
Cool on a wire rack and serve with your favourite dip or cheese. They can keep for a few days if stored in an airtight container.