Thursday, September 13, 2018

Vegan Mofo Day 13 No packing snacking!!! - Almond Mylk Pulp Crackers

Today's prompt for vegan mofo is snacks without packaging.

I shared on my facebook page a video of how quick & easy it is to make homemade almond mylk.
It's as simple as blending soaked almonds with water and straining the mixture! You can, of course, add any vanilla or sweeteners that you desire.
Even though this way of making almond mylk, most times, ends up less expensive than store bought versions, and without the additives that are so common in plant based mylks, the end result of making your own mylk is pulp!  
Now if you're like me, you don't want to just throw it away..... so the question remains, what to do with all the pulp! 

My daughter loves these crackers made from the almond mylk pulp!
They are easy to make and are a great snack or addition to a lunch plate.

ALMOND MYLK PULP CRACKERS

               You'll need:
                      1 batch of almond mylk pulp (about 1.5 cups)
                      1/2 cup wholemeal flour
                      2 Tablespoons ground flax seeds
                      2 Tablespoons fresh rosemary - finely chopped
                         (you can substitute other herbs if you desire)

In a mixing bowl combine all the ingredients together. 
Depending on how dry your pulp is, you may need to add 
spoonfuls of water until the mixture is just combined. 
Line a baking tray with baking paper and spread the mixture over it. 
Top with another sheet of baking paper and use a rolling pin 
to roll out the mixture until approx. 1 cm thick. 
Using a pizza cutter score the mixture.
Bake in a preheated 200°C oven for 20-25 minutes until 
crackers are crisp, golden and cooked through. 
Remove from the oven and allow to cool on the tray. 
Break apart the pieces. 



Question of the day:

Do you make your own motherless mylk?
If so, which type do you make, and how do you use up the pulp?

3 comments:

  1. Thank you for shearing this mouth watering recipe! as there is very less options available for vegan food.

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  2. Aha, brilliant idea! I'm always deterred from making my own milk because I never know what to do with the pulp!

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  3. Can something be substituted for the wheat?

    ReplyDelete