As I mentioned in my post about almond milk, I just couldn’t stand to waste the almond pulp that was left over after making the milk. I did some research on different recipes (and an awesome reader shared a recipe for crackers that I’m definitely trying next!) and finally decided on one.
I was totally skeptical. We both were, since they looked like mushy mushed up mush when I was making them. Turns out they’re amazing. Like, tastes like dessert but is super healthy and amazing. I found the recipe here. They were so easy to make and I plan to make them often. We keep ours frozen because, as stated above, they are very mushy if not. And they taste more like dessert when frozen.