Sunday, April 21, 2013

Banana, Pineapple, Almond Crackers

Every time I make almond milk I always wonder what I'm going to do with the pulp. I have used the pulp in past recipes, and have been quite pleased. Today's recipe by far is probably the tastiest one yet using fresh almond pulp. It's simple, nutritious, and great in flavor. My husband loves it. He said it's definitely a "home run" for flavor and crunch. You don't need a food processor or blender. That part has already been taken care of when you made the nut milk. You will need a dehydrator or at least a warm oven. Here's the recipe, enjoy!


Banana, Pineapple, Almond Crackers
Ingredients.
Prepared almond pulp (from 1 cup of soaked, pulverized almonds)
1 medium to large banana (peeled, and chopped)
1/4 cup fresh pineapple chunks
1 Tb shredded organic dried coconut
1/4 cup sliced raw almonds
1 cup ground flax seeds
1/2 to 3/4 cup coconut water or filtered water
pinch pink Himalayan salt
ground cinnamon to taste

Preparation.
Mash the bananas and pineapple in a large mixing bowl. Add coconut, ground flax, coconut water, salt and cinnamon. Mix well. Fold in the prepared almond pulp and mix well until a flexible and firm dough is created. Spread over dehydrator tray, spreading evenly and to the edges of the tray. Score the flat dough mixture into squares or triangles (bite-size preferred). Dry in the dehydrator at 114-115 F degrees for about 5 hours and flip onto the mesh tray. Dry another 5-8 hours depending on firmness desired. Let cool, break apart at score marks. Store in a cool, dry container for up to 2 to 3 weeks on the counter or cupboard. For longer storage keep in the refrigerator.