I love to make my own plant based milks as they are cheaper and taste way better than anything you can get at the store. Not to mention that it is more cost effective and don’t have any weird fillers. Not to mention that the majority of plant based milks come in non compostable or recyclable packaging. What are you supposed to do with the leftover pulp?
I usually add the leftover almond pulp in granolas, cookies, muffins, etc and other ways that I can easily hide it. I found that you are able to replace some of the dry ingredients such as oats or flour with the left over almond pulp. As a result- I have begun to add it to my homemade granola recipes, cookies, and even muffins. Sometimes you have to play around with the texture depending on if your pulp is wet or dry.
However my sister came up with this gluten free almond pulp cracker recipe so I thought I would share it with you all! I was able to find an egg replacer in cardboard packaging, which is easily recyclable.
1 egg or egg replacer
1 teaspoon of sea salt
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until it forums a dough.
Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16" thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.
Recipe taken from: https://www.wholesomeyum.com/recipes/paleo-crackers/