You've made your own almond milk, now what do you do with the pulp? Chuck all these ingredients in a bowl, roll out thin and Bob's your cracker! Thanks to Detoxinista for the inspiration.

1 c almond pulp (from making almond milk)
1 tbsp ground flaxseeds (you could also use chia)
3 tbsp olive oil (or coconut oil)
2 tbsp sesame seeds
1/2 tsp sea salt
1 minced garlic clove, optional
finely chopped herbs are also optional (2 tbsp fresh or 2 tsp dried)

Preheat oven to 170C. 

Mix all the ingredients in a bowl until fully combined and forms a wet dough.

Roll out dough between 2 sheets of baking paper in a square shape until 2mm thick. Transfer dough and baking paper onto baking tray.

Cut into squares and prick each cracker with a fork 2 or 3 times.

Bake for 20 min, rotating tray halfway, then lower heat to 150, flip all the crackers over and bake a further 15-20 min until crispy. 

Transfer to a wire rack to cool completely.