So, after making Everything in the Pantry Milk, I had a bunch of this stuff left over:
The leftover meal from soaking, blending, and straining my nuts and seeds to get my milk. Because I didn’t want to waste it, I started googling “what to do with almond meal.” Turns out, there is an entire website devoted to the stuff! I found this recipe there, and wanted to modify it because it calls for a dehydrator and doesn’t use many spices. I knew that Angela over at Oh She Glows had some recipes for crackers, so I looked at this one and this one before coming up with the recipe below!
Frugal Nut & Seed Crackers
2 packed cups of leftover nut/seed pulp
1/2 cup whole wheat flour
2 tbsp chia seeds
1 tbsp flax seed
1 tsp sesame seeds
3/4 tsp onion powder
3/4 tsp garlic powder
2/4 tsp sea salt
1/2 tsp sage
1/2 tsp dill
2 tbsp extra virgin olive oil
1 tbsp water
Preheat oven to 325.
1. Combine everything except the olive oil and the water, mix well.
2. Add olive oil and water, stir to combine. It should stick together fairly well–if the dough is crumbly, add more water.
3. Spoon the dough onto parchment paper, spread evenly by patting it with your hands. You will have to use two sheets.
5. Place parchment paper on top of the dough and roll it very thinly with a rolling pin.
6. Take off the upper level of parchment paper and, using a sharp knife, cut out your crackers.
7. Transfer to a baking sheet and bake at 325 for forty minutes. After forty minutes, I took the outer ones off that were browned already and let them cook for five more minutes.
What is your favorite use for dill?