Recently, I've really enjoyed making my own nut milk. Homemade nut milk isn't as daunting or time consuming as you may think. I wish it didn't take me so long to figure this out! There are so many different kinds of nut milks you can make; some that require straining, and some that don't. Lately, I've been making macadamia nut milk, which does require straining, and I've learned that straining creates the greatest gift: pulp! There are so many goodies you can make with nut pulp - from muffins, to bliss balls, and my choice as of late: crackers. The added dashes of chia and rosemary make these crackers absolutely scrumptious... yup, I said it, scrumptious! I recipe tested these crackers a few times to make sure the flavors hit your tongue just right and so that the bake time delivers a cracker that won't crumble. Only five ingredients too, and full of health. Did you know macadamia nuts are low in omega-6 fatty acids and high in monounsaturated fats, a duo that helps fight inflammation? Eat plain or with a bit of hummus, perhaps pair with a cup of tea, or even a glass of wine. Most of all, enjoy!
1 cup macadamia pulp (pulp should be no more than 3 days old from making nut milk*, and stored refrigerator in a sealed container).
¼ tsp Himalayan pink salt
1 ½ tsp rosemary
1 tsp chia seeds
1 Tbsp olive oil
*Ellie's Best nut milk bag <-- this link will get you 10% off your entire Ellie's Best purchase! But if you have any problems seeing the discount, please enter code: granolabarregirl at checkout.
What to Do:
Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside on countertop. Set two more pieces of parchment paper on your countertop (will be used to roll out mixture).
In a bowl, combine all ingredients with a rubber spatula or wooden spoon. Once combined, use your hands to form mixture into a ball.
Take the ball of dough and place it between two sheets of parchment paper. Using a rolling pin, roll out the dough in all directions until you reach a thin spread of about ⅛ inch thick. I wouldn't suggest any thicker or thinner based on my bake time.
Take a sharp knife and cut the dough into small rectangles. I usually aim for 1 ½ - 2 inches. Pro Tip: I usually cut off the edges of the rolled out dough first, and form a new ball of dough to roll out again. "Rinse and repeat" until all dough is used!
Carefully transfer crackers onto baking sheet; I like to take the flat part of the knife and use it like a spatula to transfer. Bake for 10 minutes. At this point, the edges should just have started to turn slightly gold brown.
Remove baking sheet from oven, and flip each cracker. Bake again for another 5 minutes.
Cool the crackers completely before transferring to a sealed container or before serving. The container can be left out on your countertop for a few days, or store in your refrigerator will keep them fresh for a little longer.