Re: Grain-Free Crackers using nut or soy pulp

[Guest guest]

That looks like a pretty neat website. I liked them on FB and plan

to spend more time exploring their recipes.

Velda

On 1/12/2012 3:22 PM, Vickilynn Haycraft wrote:

Shalom Y'all,

I found this recipe in my

surfing and thought it would work for those of us that make

homemade almond (or even soy) milk and deal with leftover

pulp. You can dry the pulp or okara, in a dehydrator

or the oven as described below, then powder it in the VM to make

flour. ~~V

http://www.unrefinedkitchen.com/

Flatbread (Paleo-Scandinavian Version)

Ingredients:

1 1/2 cup almond pulp flour (I dry my leftover almond pulp

from making Homemade Almond Milk on a baking pan at 250

degrees until dried out. Then I put it in a [Vitamix] to break

up the clumps and make it more of a flour-consistency.)

2 Tbsp arrowroot

1/2 tsp. salt

1/4 cup almond milk

1/2 tsp. lemon juice

3 Tbsp. softened butter

3 Tbsp. coconut oil, soft

1 1/2 Tbsp. honey

(extra arrowroot if needed)

Directions:

1. Preheat oven to 350 degrees.

2. Mix almond pulp flour, arrowroot and salt in a bowl.

3. Combine almond milk and lemon juice in a small bowl and let

sit 1-2 minutes.

4. Add almond milk mixture, butter, coconut oil and honey to dry

ingredients and mix well with a hand mixer.

5. Thinly, roll out dough between two pieces of parchment paper.

You may need to add more arrowroot if the dough it too sticky.

(I rolled mine to a thickness of about 1/8″ or less–the thinner

you make it the crispier it will be.)

6. Cut into desired sizes with a pizza cutter or pastry cutter.

(Mine range in sizes from 4″ x 3″ to 3″ x 2″.)

7. Using a metal spatula, carefully lift pieces of flatbread and

place on a cookie sheet.

8. Bake at 350 degrees for 8-12 minutes or until edges start to

brown. (Time will vary depending on how thick you make your

flatbread.)

9. Remove from baking sheet to a cooling rack to cool. Top with

butter and whatever else you like and enjoy!

--

~~In Messiah Yeshua,

Vickilynn Haycraft,

Real Food Living, Examiner.com, Get Real - Get Prepared radio show

Micah 6:8

http://www.realfoodliving.com

http://www.blog.realfoodliving.com

http://www.examiner.com/housewares-in-national/vickilynn-haycraft

http://www.examiner.com/family-preparedness-in-national/vickilynn-haycraft

http://www.bepreparedradio.com/category/prepper-podcasts-health/get-real-get-prepared/

[Guest guest]

Vickilynn:

This recipe looks interesting. I don't like the health food store rice cakes

(that sometimes have ingredients that I don't want), and I won't eat anything

made with wheat. So after I get comfortable using my new Vitamix to make almond

milk, I will try this recipe at some point. Then, I'll have something to spread

the nut butter, which I will learn how to make, on. If you have tried this

recipe, how does it taste? Mostly like almonds? Is it hard and crunchy, or just

merely crisp (provided it's not overbaked)?

Thanks,

Lynn

>

> *I found this recipe in my surfing and thought it would work for those of

> us that make homemade almond (or even soy) milk and deal with leftover pulp.

> * You can dry the pulp or okara, in a dehydrator or the oven as described

> below, then powder it in the VM to make flour. ~~V

>

> *http://www.unrefinedkitchen.com/

>

> *Flatbread (Paleo-Scandinavian Version)

>

> Vickilynn Haycraft

[Guest guest]

Hi Lynn, I'm sorry! I have not made this because the almond milk recipe that I use with my VM leaves no pulp! LOL!This is my recipe: http://blog.realfoodliving.com/2011/09/28/luscious-homemade-almond-chia-milk-recipe/

But, if you used my recipe, you wouldn't have any pulp to make this recipe with! :-)I just came across it and thought it looked great. If you try it, do let us know!-- ~~In Messiah Yeshua,Vickilynn Haycraft,

Real Food Living, Examiner.com, Get Real - Get Prepared radio showMicah 6:8http://www.realfoodliving.comhttp://www.blog.realfoodliving.com

http://www.examiner.com/housewares-in-national/vickilynn-haycrafthttp://www.examiner.com/family-preparedness-in-national/vickilynn-haycraft

http://www.bepreparedradio.com/category/prepper-podcasts-health/get-real-get-prepared/

On Thu, Jan 12, 2012 at 7:28 PM, Lynn Gandy <lynn.gandy@...> wrote:

 

Vickilynn:

This recipe looks interesting. I don't like the health food store rice cakes (that sometimes have ingredients that I don't want), and I won't eat anything made with wheat. So after I get comfortable using my new Vitamix to make almond milk, I will try this recipe at some point. Then, I'll have something to spread the nut butter, which I will learn how to make, on. If you have tried this recipe, how does it taste? Mostly like almonds? Is it hard and crunchy, or just merely crisp (provided it's not overbaked)?

Thanks,

Lynn

>

> *I found this recipe in my surfing and thought it would work for those of

> us that make homemade almond (or even soy) milk and deal with leftover pulp.

> * You can dry the pulp or okara, in a dehydrator or the oven as described

> below, then powder it in the VM to make flour. ~~V

>

> *http://www.unrefinedkitchen.com/

>

> *Flatbread (Paleo-Scandinavian Version)

>

> Vickilynn Haycraft

_

[Guest guest]

Vickilynn,

And I WILL try YOUR pulp-free recipe soon. I will save the link.

I live in land where raw cow milk is illegal, but I get raw milk from a

farmer in SE Pennsylvania where raw milk IS legal. The USFDA is currently trying

to shut down another dairy farmer, Dan Allgyer, who also lives in SE

Pennsylvania, and is transporting raw milk directly to customers in land.

(His customers formed a private buying club years ago.) The case of Mr. Allgyer

has been in the national media for almost a year now, and his case is still

somewhere in the court system. He is currently still providing his customers

with raw cow and raw goat milk and products, but at some point he might lose his

case. If this happens, my farmer and other farmers in PA who are selling raw

milk directly to landers might quit doing this for fear of being rendered

financially insolvent by the criminal FDA.

So, the point I'm leading up to is that I might need a substitute ready to

" replace " raw milk (which is really irreplaceable, but that's another

discussion). In addition, your version of almond milk would be nice to have to

as an ingredient for making smoothies, soups, etc., when cow milk (because of

its properties) would not be as desirable an ingredient.

Thanks,

Lynn

> > >

> > > *I found this recipe in my surfing and thought it would work for those of

> > > us that make homemade almond (or even soy) milk and deal with leftover

> > pulp.

> > > * You can dry the pulp or okara, in a dehydrator or the oven as described

> > > below, then powder it in the VM to make flour. ~~V

> > >

> > > *http://www.unrefinedkitchen.com/

> > >

> > > *Flatbread (Paleo-Scandinavian Version)

> > >

> > > Vickilynn Haycraft

> >

> > _

> >

>

[Guest guest]

If you are looking for some simple rice crackers, I have some videos up on my

site using nothing but brown rice and water-very easy to make. I make rice

crackers daily, quinoa, oat, and/or buckwheat flour crackers once a week. I

avoid gluten too. You can see the videos at http://www.mymealmasters.com I

make them in my crockpot most often-I just grind the rice in the Vitamix, stir

some water and sea salt it, and slow cook it in a water bath-then I slice and

dehydrate them overnight. They are lovely and crisp-much like a melba toast

cracker.

I am going to try this recipe that Vickilynn shared-I am always on the prowl for

a good cracker recipe, and this one looks great!

> >

> > *I found this recipe in my surfing and thought it would work for those of

> > us that make homemade almond (or even soy) milk and deal with leftover pulp.

> > * You can dry the pulp or okara, in a dehydrator or the oven as described

> > below, then powder it in the VM to make flour. ~~V

> >

> > *http://www.unrefinedkitchen.com/

> >

> > *Flatbread (Paleo-Scandinavian Version)

> >

> > Vickilynn Haycraft

>

[Guest guest]

Lynn, I have my own cows, but I avoid their milk during the winter, since they

need to eat grains then (gluten DOES pass in to milk of grain fed critters)

During the times I am without raw milk, I use rice, buckwheat or

sunflower/pumpkin seed milk, all of which make a great substitute and are easily

made with the Vitamix. I can't do almonds, but do make that for my

daughter-Vickilynn's recipe for almond milk is great! You can also do chia,

flax, bean or legume milks-all work a charm. (thanks to the Vitamix, that is,

lol)

> > > >

> > > > *I found this recipe in my surfing and thought it would work for those

of

> > > > us that make homemade almond (or even soy) milk and deal with leftover

> > > pulp.

> > > > * You can dry the pulp or okara, in a dehydrator or the oven as

described

> > > > below, then powder it in the VM to make flour. ~~V

> > > >

> > > > *http://www.unrefinedkitchen.com/

> > > >

> > > > *Flatbread (Paleo-Scandinavian Version)

> > > >

> > > > Vickilynn Haycraft

> > >

> > > _

> > >

> >

>

[Guest guest]

Wow, I like it - thanks!Ginny From: Velda <solomon@...> Sent: Thursday, January 12, 2012 3:51 PM Subject: Re: Grain-Free Crackers using nut or soy pulp

That looks like a pretty neat website. I liked them on FB and plan

to spend more time exploring their recipes.

Velda

On 1/12/2012 3:22 PM, Vickilynn Haycraft wrote:

Shalom Y'all,

I found this recipe in my

surfing and thought it would work for those of us that make

homemade almond (or even soy) milk and deal with leftover

pulp. You can dry the pulp or okara, in a dehydrator

or the oven as described below, then powder it in the VM to make

flour. ~~V

http://www.unrefinedkitchen.com/

Flatbread (Paleo-Scandinavian Version)

Ingredients:

1 1/2 cup almond pulp flour (I dry my leftover almond pulp

from making Homemade Almond Milk on a baking pan at 250

degrees until dried out. Then I put it in a [Vitamix] to break

up the clumps and make it more of a flour-consistency.)

2 Tbsp arrowroot

1/2 tsp. salt

1/4 cup almond milk

1/2 tsp. lemon juice

3 Tbsp. softened butter

3 Tbsp. coconut oil, soft

1 1/2 Tbsp. honey

(extra arrowroot if needed)

Directions:

1. Preheat oven to 350 degrees.

2. Mix almond pulp flour, arrowroot and salt in a bowl.

3. Combine almond milk and lemon juice in a small bowl and let

sit 1-2 minutes.

4. Add almond milk mixture, butter, coconut oil and honey to dry

ingredients and mix well with a hand mixer.

5. Thinly, roll out dough between two pieces of parchment paper.

You may need to add more arrowroot if the dough it too sticky.

(I rolled mine to a thickness of about 1/8″ or less–the thinner

you make it the crispier it will be.)

6. Cut into desired sizes with a pizza cutter or pastry cutter.

(Mine range in sizes from 4″ x 3″ to 3″ x 2″.)

7. Using a metal spatula, carefully lift pieces of flatbread and

place on a cookie sheet.

8. Bake at 350 degrees for 8-12 minutes or until edges start to

brown. (Time will vary depending on how thick you make your

flatbread.)

9. Remove from baking sheet to a cooling rack to cool. Top with

butter and whatever else you like and enjoy!

--

~~In Messiah Yeshua,

Vickilynn Haycraft,

Real Food Living, Examiner.com, Get Real - Get Prepared radio show

Micah 6:8

http://www.realfoodliving.com

http://www.blog.realfoodliving.com

http://www.examiner.com/housewares-in-national/vickilynn-haycraft

http://www.examiner.com/family-preparedness-in-national/vickilynn-haycraft

http://www.bepreparedradio.com/category/prepper-podcasts-health/get-real-get-prepared/