Almond Meal Crackers & Zariz Updates

Dont waste those almond milk almonds! Also, book tour updates & more...

Yesterday I posted some very poor-quality shaky videos of my almond milk-making process, and many of you asked what I do with the leftover almond pulp/meal. This is what I do. The truth is I usually just throw a bunch of things into a bowl and wing it, but I actually measured for you, so you can make these delicious gluten-free dairy-free egg-free but definitely not flavor-free crackers. If you haven’t worked with ground flaxseed before, it’s both super nutritious—filled with fiber and Omega 3s—and has a binding quality that helps hold the crackers together. You can of course swap in or out any spices you like ,and make the crackers thicker—you’ll juts have to bake them longer. If you don’t like or have flax, you can use a beaten egg instead of the flax, then, add water a little bit at a time and see how it goes; it will work, too!

ALMOND MEAL CRACKERS

Makes about 50 crackers2 cups almond meal (left over from 1 batch of my almond milk; see my Instagram post from today)

3 tablespoons ground flaxseed

1/2 cup raw sesame seeds

2 tablespoons za’atar

2 teaspoons sweet paprika

3 tablespoons nutritional yeast

1 1/2 teaspoons kosher salt

1/4 teaspoon ground turmeric

3 tablespoons onion flakes

1/2 cup water (or more as needed

Flaky salt (such as Maldon), for topping

Preheat the oven to 325°F. Combine the almond meal, flaxseed, sesame seeds, z’aatar, paprika, nutritional yeast, kosher salt, turmeric, onion fakes, and water in a large bowl and mix with your hands until a uniform, moist, but not sticky ball of dough forms. Give the dough 5 minutes to absorb the moisture, then add a drop ore water to hydrate if the dough seem crumbly. Divide into two balls and roll each ball between two sheets of parchment onto about an 11-inch circle. Transfer to baking sheets, peel off the top layers, and use a pizza cutter or knife to cut 2-inch crackers. Bake until the crackers separate and are dry to the touch, 20-21 minutes )edges may darken; bake a little longer if needed). Remove from the oven and cool completely; crackers will harden as they cool.

The Zariz Book Tour is Coming!

In just over six weeks, I’ll be beginning my book tour for Zariz. It starts on April 28th in New York City at the Streicker Center, and then hitting many stops across the United States and Canada. Please check here to see if I’m coming to your city; I’d love to see you! Most events already have live links where you can purchase tickets; the others are coming very soon.

Passover Bonus Cookbook

If you order (or have preordered) Zariz (you can do that hereor are attending a book-with-ticket event, you’re entitled to my free 11-recipe Passover bonus mini-cookbook, complete with gorgeous photographs.

Simply go here and upload a receipt for your event ticket, and the PDF is yours.