smoked paprika almond pulp crackers

I had another mishap in the kitchen today.  Well, maybe not a mishap.  Let's just call it a puzzle.  A puzzle that I've tried to put together 5 times with no luck.  It has to do with a new waffle recipe and I am determined to figure it out.  I'm also ready to deem Friday as, Waffle Fridays.  But let's start that next week.  Cool?

Today we have what looks like orange + tan marbled playdough.  mmmm

But after rolling the dough out super thin + baking it off you get crackers!  Savory crackers laced with smoked paprika, garlic, salt, + pepper.  

Another fabulous way to use up the pile of almond pulp you have from making almond milk at home.  

I couldn't get over the light + crispy texture of these crackers.  Addicting would be an understatement.  I love anything with a good CRunch.

Print this!

Smoked Paprika Almond Pulp Crackers

gluten-free, vegan // yields - a lot of crackers

adapted from: cinnamon peanut butter almond pulp crackers

• 1 cup almond pulp, loosely packed from 1 batch of homemade almond milk
• 6 tablespoons tahini
• 1/3 cup unsweetened applesauce
• 1/4 cup ground flax meal
• 2 tablespoons nutritional yeast
• 1/2 tablespoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder granules

1.  Preheat your oven to 300* F.
2. Tear 2 pieces of parchment paper about 12x18 in size and take out a baking sheet the same size. [Or, use 2 smaller pans and roll 1/2 the dough for each.]
3. In a large bowl, stir/mash all of the ingredients together until well combined.  The dough will be very sticky.
4. Place the dough on one sheet of parchment with the other piece overtop and press down on the dough.
5. Roll out the dough until it's 1/8-inch in thickness and about the size of the sheet of parchment.
6. Peel the top sheet off and carefully move the other sheet with the dough onto your baking sheet.
7. Score the dough with a knife [carefully so you don't rip the paper] into about 1x1-inch squares.
8. Place in the oven and bake for 25 minutes.
9. Break the crackers apart and flip over for another 10-15 minutes.
10. Remove any of the crackers that are golden brown and crispy [usually around the edges], flip them over and move around on the pan, then continue to bake for 10 minute increments.  Repeat this process until all crackers are golden brown and crisp, removing crackers as needed.  
11. Let cool fully and then store in a sealed bag or container.  Crackers will stay crispy + fresh for 1-2 days if rolled thin enough and baked until golden brown, or a few days longer in the fridge.  

A tasty + filling snack all on their own or maybe with a giant bowl of hummus on the side.  Either way, enjoy!

Ashley

nacho fries

I made these on a whim last week and knew they needed to be repeated + documented for your eating pleasure.

And ours.

Meet my new favorite way to cut potatoes for baked fries.  In the past week I’ve made fries 3 times.  You must try cutting them this way.  Typically, I try to cut them in and actual fry shape but this method gives them a thicker, heartier texture while also maintaining a golden brown crispiness.

Well, the sweet taters aren’t quite as crispy.  They’re just softer by nature when baked. 

So back to last week.

I was on night 2 in a row of making fries and on night 0 of making nachos.

While they baked I whipped up a bean, corn, pepper, onion, garlic, cumin, chili powder, etc. mixture on the stovetop.  Then, I piled the fries high, layered them with cheese, and spooned the mixture on top.

Broil + done.

Or, skip the cheese and pile on avocado + baby heirloom tomatoes.

Or, a million other variations…

salsa, greek yogurt, hot sauce, ketchup, nacho cheeze sauce, guacamole, etc.

Hmmm…I’m thinking a sunny side up egg would be spectacular on top.  But when am I not thinking that?

Print this!

Nacho Fries 

vegan, gluten-free // serves 3-4

• 4 medium sized sweet or russet potatoes
• 3 tablespoons oil
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• shredded cheese [optional]

Black Bean Topping

• 1 cup black beans
• 1 medium bell pepper, seeded + chopped
• 1/2 cup corn
• 1 small can mild green chiles
• 1/3 cup red onion, chopped
• 1 tablespoon oil
• 1 teaspoon garlic, minced
• 1/4 – 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• black pepper

1. Preheat your oven to 425* and line 2 large baking sheets with parchment paper. [If you don’t have parchment, lightly grease your pans.]
2. Slice your potatoes lengthwise in half.  Lay on its flat side and cut slices lengthwise about 1/8-1/4” thick.
3. Mix spices together in a small bowl.
4. Place potatoes in a large bowl and toss with oil and spices until evenly coated.
5. Bake for about 35-40min total, flipping once at 20 minutes.  Check at 35 minutes and bake until they’re done to your liking.
6. While baking, heat a pan over medium and add the oil.
7. Once hot add in the pepper and onion, stirring for about 5-7 minutes until starting to soften.
8. Add in the garlic and spices and stir for 30 seconds.
9. Mix in the corn [fresh or frozen] and black beans.
10. Let cook about 5-7 minutes, stirring a few times.
11. Stir in the green chiles for 1-2 minutes until hot.
12. Remove fries from the oven and turn your broiler on low.
13. Make piles with the fries on the parchment paper.  Layer with cheese and the been mixture or just the bean mixture.  Add any other toppings you want to be hot.  I typically make 1 layer of fries, then the beans, then cheese, then repeat with a little extra bean mixture on top.
14. Place the pan on the top rack and broil, watching carefully, for 2-4 minutes until the cheese is bubbly.
15. Top however you like: avocado, guacamole, greek yogurt, sour cream, tomatoes, hot sauce, salsa, ketchup, eggs, etc.

I just wanted to take a moment to THANK YOU ALL for your congrats and well wishes with the book!  I tried to respond to as many of you as possible and answer any questions you had.  Your comments left me grinning all weekend long and even more excited than before to start this project.  As I briefly mentioned things are about to get crazy from now until early December.  My blogging may be a little more sporadic so thank you in advance for hanging with me!  I will keep you updated on the doughnut front and also share a few new recipes that will appear in the book.

Thank you again.

Ashley