These crackers can have a consistency of a very thin biscuit which makes them really delicious with soup or a salad.
Best if eaten within a few days.
left over pulp from making ALMOND MILK
1T olive oil
herbs for a savory cracker OR cinnamon and sweetener for a sweeter cracker
Cook at 350℉ oven; 20 minutes
Place the almond pulp in a bowl with 1 tablespoon of olive oil (if you have refrigerated the almond pulp for any period of time, you may need to add more oil, but not too much because it will cause the crackers to burn in the oven.).
For savory crackers add in herbs (thyme, rosemary, anything you want really) and salt, to taste. For a sweet cracker try a sweetener, cinnamon, and anything else that suits your tastebuds.
Ball up the dough and place it onto a piece of parchment paper that fits into a cookie sheet. Place another piece of parchment paper on top and press down to flatten slightly. Using a rolling pin, roll the dough until it is 1/8" thick. Try not to make the outer edges too thin or they will burn in the oven.
With a knife or a pizza cutter, cut the dough into 1" squares, or whatever shape and size you want the final cracker to be.
Place the cookie sheet into a 350℉ oven for 20 minutes. Flip the crackers over and bake for another 20 minutes or until the crackers are crisp. Watch for burning.