Oat Pulp And Chickpea Crackers Recipe

I wasn't a fan of oat milk before but recently I find it so irresistible and I make it at least once or even twice a week as a result. I believe all of homemade oat/nut milk cooks out there always wonder - what to do with leftover pulp. I know most people will tell you to use it for smoothies or baked goods but I'm not a fan of sweets so I always struggle to find ideas to put the oat pulp into actual good use. Well, worry no more - this savory oats and chickpeas crackers will leave your homemade milk making process no waste.

See my roasted garlic tomato salsa recipe to eat with these crackers.

Ingredients:

• Oat pulp from 1 cup rolled oats - after making oat milk

• 1 cup/can cooked chickpeas

• 1/4 cup vegetable oil

• 1/2 teaspoon salt

Note: Use flavored oil to add more depths to the crackers. I used leftover oil from making fried shallots, and the crackers turn out to be so yummy!

Instructions

• Preheat your oven to 220 degrees C.

• Add all dry ingredients: oat pulp + chickpeas + salt into a food processor. Blend until everything sticks together.

• Transfer into a big bowl, add oil and mix with a spoon until everything combines.

• Use your hand to form a ball. Add the dough onto a lined baking tray and press down gently with your hand to make a 5mm thick, flat dough.

• Use a sharp knife to cut it into rectangle pieces. Then, poke some holes with a fork, so that everything will bake evenly.

• Bake at 220 degrees C for 40-50 minutes or until it looks golden brown and crispy.