I’m on a sprouted foods kick this summer. With a whole bunch of time on my hands this past week I tackled sprouted black beans. In short, I will never go back to using beans from a can. The flavor and texture are dramatically different. I even cooked the black beans with kombu seaweed to tenderize them (and it makes them even more digestible) while adding minerals.
Once the excitement of sprouted beans subsided, I moved onto finding a way to reduce the waste created by making nut milks. Once the nuts are “milked”, you’re left with a pile of pulp. Waste not! You can successfully add nut pulp to a plethora of baked goods.
Just this week I experimented with incorporating the leftover nut pulp from a big batch of almond milk into a blueberry cake, almond butter cookies, plant-based parmesan, and the crackers I’m sharing with you now. After all, what’s a little more fiber and a little less food waste?
Nut Pulp Crackers
- 2 cups sprouted nuts and seeds I used pumpkin, sunflower, sesame, chopped hazelnuts
- 1/2 cup flax seeds
- 1/2 cup nut pulp I used pulp from almonds
- 1 cup quick cook oats
- 4 tablespoons psyllium husk powder
- 1 tablespoon raw honey
- 3 tablespoons unrefined coconut oil
- 1 1/4 cups filtered water
- 1 tablespoon coarse celtic sea salt
Stir to combine the mix of sprouted nuts and seeds with flax seeds, nut pulp, oats, and psyllium seed husk powder.
Add coconut oil, raw honey, and water. Stir until the cracker dough is evenly moist. Cover with a towel and let sit for at least 3 hours and up to 24 hours. During this time the psyllium husk powder and flax seeds will activate as binding agents.
When time is up, line 2 baking sheets. Divide the dough in half. If your oven will run convection, preheat to 325°F on that setting. If not, just preheat to 350°F.
Mold dough halves into balls, place on baking sheets. Flatten slightly before covering with wax paper. Use a rolling pin or something like a wine bottle to roll the dough into desired thickness. If you roll the dough too thin, you might find it cracking.
Remove wax paper, sprinkle with coarse celtic sea salt. Bake sheets for 25 minutes. Remove from oven and slice into crackers with your sharpest knife. Be cautious not to slice through the lining on the baking sheet.
Flip the sliced crackers over, bake for an additional 20 minutes. Add more time if the crackers aren’t completely dry to the touch at this time mark.
Store in an air-tight container up to two weeks. While these crackers are sensational on their own, I highly recommend topping them with the following sprouted black bean hummus.
Sprouted Black Bean Hummus
- 1 1/2 cups sprouted black beans cooked
- 1/4 cup tahini
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon celtic sea salt
- filtered water
To a food processor add all ingredients, process until smooth. Add 1 tablespoon of water at a time if consistency is too thick.
Store sprouted black bean hummus in refrigerator. Serve with crackers, or a simple salad made of pickled vegetables. I made a salad of cucumber, beets, and caper berries and topped with homemade za’atar seasoning.