This is a perfect way to use the pulp from your nut milk. Enjoy on it’s own or with our Cashew Turmeric dip. They are also delicious as salad topping.

Ingredients:

1 cup wet almond pulp 

2 tbsp linseeds or sesame seeds 

¼ small red onion (half finely chopped, half finely sliced)

1 tbsp fresh rosemary and thyme (or any other herb you like)

3 tbsp extra virgin olive oil 

½ tsp sea salt

1 tsp The Luminous 

Preheat the oven to 160 Celsius.

Put diced onion and half of the herbs aside and mix everything else in a bowl until well combined.

Line the baking tray with parchment paper and transfer the mixture onto it. Shape the mixture into a rectangle. Place another piece of parchment paper on top and using a rolling pin, roll into a thin rectangle (approx. 3mm thin).  

Remove the parchment paper, scatter over the chopped onion and the remaining herbs. Place the paper back on top and roll a couple of 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 min until golden and crispy). 

Cool on a wire rack, store in an airtight container.

The recipe is inspired by Green Kitchen Stories and upgraded with our beauty blend The Luminous.