Curry Crackers

I forgot to take prep pictures, but will add next time I make them, which is about weekly. These crackers are my favorite way to use the nut pulp left over from making nut milk (recipe to come soon, but essentially 2 cups water to 1 cups nuts, 3-4 dates and 1/4-1/2 tsp of salt; blend; strain). I have tried a few different things including just baking as is (tasted like cardboard), beet chips (tasted like slightly sweet cinnamon fuchsia cardboard) and using in baked goods (that actually worked ok), but this is by far the best I have come up with.

For every cup of nut pulp you have, mix in 1/4 cup olive or avocado oil. Coconut oil is probably good too, but I haven’t tried it and olive and avocado are better for you anyway. I might try adding just a little – maybe a tablespoon unrefined coconut oil because the flavor would go nicely with the flavor of the chips. Add 1/2 tsp salt (more to taste as needed), 3/4 -1 tsp curry powder, 1/4 tsp turmeric, 1/4 tsp paprika – I usually use smokey, but sweet is good too. Mix well then spread out on a baking sheet lined with parchment paper. I usually place another piece of parchment paper on top and roll out until it is about 1/2 cm (1/4 inch or so) thick. Place in the oven and turn on to 400F, bake for about 7 minutes then turn down to 250F and bake until it is all dried, about another 20 minutes. If the edges start to brown you can turn the oven off and leave it for an hour or so, that will usually allow it to finish drying without burning. Break in to pieces are you are set. I really like the flavors of the crackers so I just eat as is. If you eat dairy they would be good with a tzatziki sauce, or perhaps a tzatziki-like sauce made from coconut yogurt instead. Ideas for another experiment.