Need a recipe to use up that pulp leftover from making coconut milk? Here it is! These crackers have the texture and taste of a rice cracker and a papadum (an Indian wafer-like cracker usually made from black gram). They are so good that you may just want to make coconut milk all the time to have the pulp on hand to make them! —Vanessa
flax seeds (whole)
1/4 - 1/2 teaspoons
fine Himalayan pink salt
In This Recipe
Preheat your oven to 350⁰ F (177⁰C).
In a small bowl, whisk together the ground flax and the 4 tablespoons water until uniform. Set aside to thicken while making the rest of the batter.
In a medium sized bowl, mix the coconut pulp, tapioca, chia, sesame, flax seeds (not the ground flax mixture), onion powder, salt and turmeric until combined.
Then add the water and the ground flax/water mixture. Mix to completely combine.
On a parchment (or silicone mat) lined baking sheet, drop the mixture by 1/2 teaspoonfuls. and spread these little lumps almost to paper thinness (about 1/16 inch), but not so thin that you can see through to the parchment (or silicone mat) underneath.
Bake for about 12 minutes until crispy.
Take off the crackers and let them cool on a plate for about a minute.