1 cup of almonds
3 cups of filtered water
Soak the almonds in enough water to cover then and leave overnight in the fridge (8 hours). Once soaked drain the water and rinse the almonds and place into a blender. Top with 3 cups of filtered water and then combine until smooth.
Pour the liquid through a fine sieve into a jug or bowl that will be easy to pour into a glass jar for storage. Push all the pulp down through the sieve to get out all of the milk. Then label your jar with the day you made it and store in the fridge for 2-3 days. Delicious, nutritious & homemade.
Almond Pulp Crackers
1/2 cup of almond milk pulp
1 1/2 tbsp. extra virgin olive oil
herbs of choice (fresh or dried) about 1-2 tsp - may vary
Combine all the ingredients into a small bowl. Place onto a baking tray lined with parchment paper and top with another piece. Lightly roll out the pulp to 1/4 " thick. Don't make them too think otherwise they will burn and be difficult to flip over.
Score the pulp into small crackers and poke with a fork to cook crackers evenly. Then place in a preheated oven at 175C for 20 minutes, then flip over and cook an additional 15 minutes. Ovens may vary so make sure they don't burn.
I served mine with 1/2 avocado with fresh lemon juice, coriander, pinch of cumin, and 1 tsp of natural yogurt. Enjoy as a healthy filling snack paired with fresh vegetable crudites.