Olive and Fennel Brazil Nut Pulp Crackers
¾ cup brazil nut pulp (saved from the nut milk recipe)
½ tsp sea salt
2 Tbsp Extra virgin olive oil
2 Tbsp olives (about 10 olives), minced
4 Tbsp ground flax seeds
1 tsp fennel seeds
First, make sure you are using fully wrung out nut pulp. The leftover pulp after making nut milk should be damp to the touch, but not wet with liquid pooling anywhere.
Place all of the ingredients into a bowl and stir until well combined.
Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to approximately ? inch thickness with a rolling pin.
Remove the top sheet of parchment, then use a pizza cutter or a sharp knife to cut the dough into squares, making sure they are cut cleanly and separated slightly from each other. You can make 10-12 large crackers or 15-24 smaller crackers. Carefully slide the parchment paper onto a baking sheet.
In a 350 F oven, bake crackers for 25-30 minutes, or until they are golden at the edges. Remove the tray from the oven and using a spatula, careful flip the crackers over. Put the tray back in the oven and continue baking for about 10 more minutes, watching them closely. They are ready when they are golden brown.
Allow crackers to cool completely before serving or storing.
** Caution – It estimated that one Brazil Nut can contain up to 160% of your daily selenium needs. Selenium toxicity is a health concern if we over consume foods high in this mineral.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach