Fig Almond Flour Crackers are great to make if you have leftover almond meal after making milk. It's a gluten free, vegan cracker that makes for a healthy snack.

So you've made my almond milk, and have now sworn off the store bought stuff.

You're ecstatic about your kitchen prowess, as well as the fact that you're putting only healthy, natural ingredients in your body.

The only problem is that after making all of that almond milk, you're now left with copious amounts of almond meal. What to do with all the leftovers?

In the name of creating no waste and continuing to eat well, you can easily put the almond meal to work to make my vegan, gluten free fig almond flour crackers.

After you've dried your almond meal in a low oven and blended it until it reaches a flour consistency, you're ready to make some crackers.

Throw a pinch of salt and any other herb or seasoning you might like in with the almond flour.

I made a batch of gluten free fig crackers with rosemary for a more savory snack, and I also made some with vanilla and figs (since I'm still going through my fig stash) for a slightly sweeter combo.

You'll need to add olive oil and water to get the mixture wet enough to form a ball and roll it out.

It can get a bit crumbly, but I found that turning in the sides on the parchment before you roll, helps keep the mix in tact. You want to roll the fig almond flour cracker dough as thin as possible without it falling apart.

I used a pizza roller to cut squares, but you can also cook it in one piece and break off free form bits.

Any small crumbles that break away can be crisped in the oven and thrown on top of a salad.

It's a great way to truly get a good bang for your buck with just a bag of almonds and a few healthy ingredients.

Fig Almond Flour Crackers {Gluten Free, Vegan, Paleo}

Makes About 2 Dozen

Ingredients

1 - 1/2 cups almond meal/flour
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup golden figs, diced

Instructions

Preheat oven to 350F.
Place almond meal in a large bowl, add salt and stir. Combine the rest of the ingredients and then use your hands to form a ball.
Place 2 large pieces of wax paper on an open surface and put almond ball in the middle. Fold in the edges on all sides, leaving empty space for the dough to expand when rolled. Take a rolling pin and begin flattening the surface until your meal is about an 1/8" high, adjusting the wax paper as necessary.
Flip the dough onto a lined baking sheet. If desired, use a pizza cutter to make cracker size shapes.
Bake in oven for 10 minutes or until the top begins to brown. Remove from oven and flip crackers and cook for another 3 minutes, or until all areas are brown. Allow to cool. Store in an airtight container for up to a week.