How to make your own almond herb crackers and almond milk
How cool is it that out of a mere nut and some basic kitchen tools, you can produce milk and crackers?
Purists rejoice! This super simple recipe for homemade almond milk yields a perfectly creamy beverage, but also some delicious crispy (gluten-free) crackers (which is why I put the crackers and milk together in one recipe). I added the almond milk to my coffee with a bit of Tahitian vanilla bean paste, and it was out-of-this-world delicious.
The outer crackers got a bit dark at the edges, and some of the middles were chewy rather than crispy, but how cool is it that out of a mere nut and some basic kitchen tools you can produce milk and crackers? (I found that if I rebaked the middle crackers for a few minutes they crisped up nicely.) You can also store these uncovered for a couple days.
- 1 cup raw almonds
- Pure filtered water
- Olive oil or coconut oil
- Sea salt, cracked pepper and dry herbs
- Fine mesh sieve
- Rolling pin
Soak almonds overnight or for several days (in the fridge) in filtered water, enough to cover the tops.
Drain soaking water, and place almonds in blender. Add 2 cups fresh, filtered water and blend thoroughly.
Pour almond milk over a fine sieve and into a glass container. Press down onto crushed almonds to release all the milk.
Transfer almond pulp to a small bowl, and continue straining in batches until finished.
Refrigerate almond milk for up to three days. You can sweeten with date syrup, vanilla extract, or maple syrup. You can also freeze almond milk immediately in small containers, and defrost in the fridge overnight before using. Shake well before using – the components separate when frozen or after sitting for a bit.
Preheat oven to 300°. Line a baking sheet with parchment paper, and cut an extra piece of equal size.
Mix almond pulp with 2 tablespoons olive oil, salt, pepper and herbs.
Transfer seasoned almond pulp to baking sheet, and cover with second piece of parchment. Roll out until about 1/8 inch thick. (Be sure the center is rolled very thin to avoid soggy cracker syndrome!)
Use a pizza cutter to score lines and create square crackers. Pierce each cracker several times with a fork to create air holes.
Bake at 300° for 20-25 minutes. Remove baking pan from oven, and carefully flip crackers with a spatula. Bake another 10-15 minutes or until crackers are crisp.
*Cracker recipe adapted from YumUniverse.com