Hi guys! Welcome to a new week and a new recipe post! This weekend we put our house up for sale in anticipation of 1) my husband getting the Prescott job, or 2) moving closer to town. Right now, we are about 20 minutes away from our gym and 40 minutes away from the nearest Whole Foods! Yipe! Fun fact about me, before I got married, I worked in the grocery department of Whole Foods. It was seriously the best job I’ve ever had! I got to peruse the grocery aisles, dreaming up new recipes, partake of their salad bar on my breaks, all while getting paid and getting a discount!! Made for one happy Lauren!
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Prescott would actually be about 90 miles away from the nearest Whole Foods (which is in Phoenix), but I think the change would be worth it….and we’d just have to make weekly trips there in order for me to get my fix!
I have been drinking oodles of my vanilla almond milk lately, leaving me with lots of almond pulp and few recipes with which to utilize it. Recently, however, I came across a recipe for almond crackers that caught my attention. Now, once I sequester the almond pulp in my nut milk bag, I dehydrate it in the oven for about six hours on warm (about 170 degrees F). This dries it out, allowing me to add it to other baked goods or pancakes, just as you would almond meal.
These crackers are so simple, yet so delicious, and they are both paleo-friendly and gluten-free!
Adapted from this recipe
1 c. almond meal
1 egg white
1/4 t. salt
pinch of paprika
Preheat the oven to 330 degrees. Beat the white until a bit frothy. Add the almond meal, salt, and paprika. Knead the mix until all is incorporated. Form a ball and put it between two sheets of parchment paper. Roll out fairly thin, and carefully peel the top layer of parchment paper off. Place the parchment paper (with the rolled out dough) onto a cookie sheet. Bake for about 10-15 minutes. Watch them carefully after 10 minutes. I like mine crispy, so I left mine in the maximum time, but I had to remove some from the outer layer, as those get browned first.
I think these would be great with other spices, such as curry, herbs de Provence, or rosemary! Be sure to be on the lookout for a sweet version of these in the near future!
The dip I prepared to go with them turned out just as delicious and was just as simple! It is chock full of protein from the yogurt and immune-boosting properties from the garlic.
CREAMY GARLIC DIP
Adapted from a recipe in Food Network Magazine5 shallots, unpeeled
4 garlic cloves, unpeeled
2 t. olive oil
1/8 t. salt
1 c. greek yogurt (My favorite is 2% Fage)
2 T. chopped dark green part of a scallion
Preheat oven to 350 degrees. Mix shallots, garlic, and olive oil in a bowl. Put the mix onto a parchment-lined cookie sheet. Bake in the oven for about 25 minutes. Remove, cool, and chop. Mix the yogurt with the shallots, garlic, salt, and cayenne. Top with the scallions, and dig in with the crackers and your favorite veggies!
Such a wholesome (and surprisingly filling) snack!
I tried a truffle recipe using the pre-dehydrated almond pulp that didn’t turn out so well… …so I’m on the hunt for more almond pulp ideas!
Does anyone make their own nut/seed milk?How do you use your almond pulp? I love making my own nut milk! It’s so fresh and creamy! It takes a bit more time, but it’s definitely less expensive than buying the stuff in the store, and you don’t get all the extra additives.