Paleo crackers made with almond okara (almond pulp)

Paleo crackers made with  almond okara (almond pulp)
Okara almond crackers are paleo, gluten-free and have fewer calories than conventional crackers. Ideal to accompany any dip.

 

 

A few weeks ago I told you about a product that for me is revolutionary, the almond okara flour, I explained where it comes from, how it is made and some of its advantages in the kitchen in this post of the blog, but then I did not share any recipe.

Now I'm going to give you a recipe that works to prepare delicious and very crispy crackers, perfect to pair any dip. Feel free to break them into pieces and take them with a cold soup, in a salad or directly alone.

Crackers or crackers, are usually consumed between meals, in the appetizers or accompanying certain sauces, cheeses, soups, etc. Children also like them, they are a good joker at lunch or snack.

The recipe of these crackers allows you to make variations, adding sweet paprika from La Vera, sesame seeds, chia seeds, poppy seeds or the spice you prefer, for example turmeric, oregano, basil, giving them different touches of flavor and color.

 

You can give flavor and color to your okara crackers with the spices you prefer.

 

Prepare your own snacks It is highly recommended because you control the ingredients and the manufacturing process. These crackers are real food, without fats, without preservatives, without starches, they only carry almonds, seeds, spices, sea salt and water, (optionally you can add a spoonful of extra virgin olive oil, but it is not necessary). They are perfect to accompany a dip home like this Beetroot hummus, the latter dip of spinach and artichokes, with guacamole are also great. If you add cumin powder, you give them a more Moorish touch and they combine very well with the Baba Ganoush.

Okara crackers have become essential when I prepare an appetizer, I really like to accompany my dips with raw vegetables (rawness), I love the freshness they bring and how light they are, but I also usually like to have some dough, something more consistent, and these crackers or crackers are the solution.

 

 

okara crackers

 

To get a tasty dough that results in a thin and crunchy cookie you have to take into account some things, the most important is the baking, how we cook the dough will depend on the final result. The temperature of the oven, the cooking in two batches and the cooling, aerated and dried are fundamental. In short, what we have to achieve is to eliminate all the moisture of the dough, so we will need to bake the dough in two phases, the first time the objective will be to cook the dough, then we will remove the dough from the oven and let it cool, we will try that it is well aerated, for that it is necessary to put it on a grid, if we are going to consume them immediately there is no problem, they will be crispy, but if we want to keep them for later, with the oven already turned off, keep them inside, the residual heat is going to Dry definitely. In case you are going to consume them the next day, store them in a closed box or lunch box, before consuming them turn on the oven at low temperature and place them on the rack, remember that you only want to eliminate the humidity, do not bake them or toast them, with 30 minutes at 120ºC will be more than enough, before serving, let them cool on a rack so they can be aerated.

For your crackers to be crispy, you need to eliminate all the moisture from the dough, a two-stage bake and a proper aeration will make you triumph.

 

Taking into account that the dough of these crackers does not contain eggs and that the flour comes from almonds, therefore it does not have gluten, it is necessary to add an ingredient that is able to "bind" the whole, to perform this function I have used the flax seeds, that when moistened they become sticky and act by amalgamating the different elements of the mixture.

That's why I also add them to my Flourless Seed crackers, which like these are gluten-free and need a binding agent, flax is ideal to fulfill this function, not in vain is it considered “the egg of vegans”.

 

okara crackers of almonds

 

Advantages versus industrial made crackers:

Commercial crackers, which you can find in any supermarket are made with wheat flour, (this is not the biggest problem, if you consume it and it suits you), they usually have a lot of fats, they call them "vegetable fats", without Specify, they contain glucose syrup, that is to say, sugar, is it rare? In the case of salty cookies ... a large amount of salt, to compensate, emulsifiers and of course, barley malt extract, which is usually used in all products industrial bakeries, provides sweetness and the golden color when baking. With these data, don't you think it's worth preparing your own cookies? Keep in mind that the salty crackers that I propose only contain almonds, they do not contain wheat flour or other cereals, they do not contain sugars, olive oil is optional. , but it is a good quality fat, no vegetable oils of unknown origin, sea salt, spices to taste and water. The comments are superfluous, judge for yourself.

 

Paleo okara crackes do not contain unwanted fats, nor sugars and you take control over the ingredients.

 

Why I like this recipe:

  • It is easy and fast.
  • The measurements are very easy and I can remember them easily.
  • The result is very good, they can be saved and you only need to dry them a little before consuming them.
  • It does not contain wheat flour or other cereals. They are gluten free.
  • Does not contain fats harmful to health.
  • Without egg
  • They do not carry dairy products.
  • Without sugars

Take the test and prepare these crackers, you will be surprised how easy it is to make a healthy snack to accompany your recipes or just to snack on something.

Below you have the detailed recipe and in the Recipe Notes I give you an alternative so you can prepare them without okara, it is likely that getting it is complicated, so you can also make them with almond flour and tapioca.

Cheer up and tell me! Cheers! 😉

 

 

 

okara crackers of almonds

Paleo crackers made with almond okara (almond pulp)

Okara almond crackers are paleo, gluten-free and have fewer calories than conventional crackers. Ideal to accompany any dip.
5 from 1 vote
Preparation time 15 minutes
Cooking time 15 minutes
Total time 30 minutes
Plateau Appetizer, Cracker, Snack
Cooking gluten free, paleo
Servings 8 rations
Calories 158 kcal

Ingredients
  

  • 1 cup almond flour (finely ground almonds)
  • 1 cup almond okara
  • 1/2 spoonful sea ​​salt
  • 1/3 cup flax seeds
  • 3/4 cup mineral water
  • 1/2 tbsp paprika

Elaboration step by step
 

  • Add the water little by little until the dough can be worked with your hands and does not stick to you.
  • Divide the dough into two halves, I like to add the paprika to half the dough, so you get two different kinds of crackers, one with more neutral flavor and the other with the flavor and color of the paprika.
  • Spread the dough on a baking paper with the help of a rolling pin. If it sticks, the solution is to cover with another paper and spread the dough between the two papers, when it is well extended remove the top one. Make it thin and cut it with a pizza cutter, to distinguish them more easily, cut some in a square shape and the others in a triangular shape.
    cauliflower pizza dough
  • Bake the pre-cut dough for 15-20 minutes at 180ºC, so it does not burn. I advise you to watch it continuously, if you see that it is roasted faster on one side, turn it over, or take out those pieces beforehand. (It is usual that domestic ovens do not cook homogeneously over the entire surface).
  • When the dough is cooked, remove it, and let it cool on a rack, the important thing is to aerate so that moisture evaporates easily.
  • When they are cold they can be eaten and they will be crispy, if they are left over, store them in a box or closed box. The next day, turn the oven back on at low temperature (120º) and bake for 10- 15 minutes. You do not have to toast them anymore, just dry them.

Notes

  • What is the okara ?:
The almond okara is the pulp that remains after preparing almond milk. To get the okara flour, you have to toast the pulp in the oven at low temperature and grind it very fine.
  • What do I do if I do not have okara or can not get it?
Paleo almond crackes can also be made without okara. Use fine almond flour, (not ground almonds), add a tablespoon of tapioca and the flax seeds, water, salt and spices you prefer. You will be equally rich.
1 cup almond flour
1 tapioca flour spoon
1 tablespoon extra virgin olive oil
1 / 3 cup flax seeds
Spices to taste (basil, oregano, pepper, paprika, etc.)
Water, the amount that admits until the dough is homogeneous and does not stick.

Nutritional Information
Paleo crackers made with almond okara (almond pulp)
Amount per serving
Calories 158 Derivatives of 81 fats
% of the recommended daily value *
Fat 9g14%
Sodium 439mg19%
Potassium 66mg2%
Carbohydrates 5g2%
Fiber 3g13%
Proteins 4g8%
Vitamin A 210IU4%
Football 47mg5%
Iron 1mg6%
* Percentages of Daily Values ​​are based on a diet of 2000 calories.
keyword almond, cracker, okara
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