These Paleo Almond Pulp Crackers are made from just five wholesome ingredients and are an ideal way to use leftover almond pulp. If you make homemade almond milk and wonder what to do with the pulp, this recipe is a simple, delicious solution.
I’ve always loved crackers—maybe more than I should. The craving for something crunchy often grows stronger after switching to a gluten-free diet. I went gluten-free in 1998 after a celiac diagnosis, and since then I’ve developed many healthy cracker recipes. The only downside is that they vanish quickly in my house because everyone loves them. That keeps me experimenting and perfecting new variations.
Crackers made with almond flour or almond milk pulp are nutritious and satisfyingly crunchy. These Paleo Almond Pulp Crackers are especially appealing because they recycle almond pulp into a tasty snack instead of letting it go to waste.
If you have a dehydrator and want raw crackers, dehydrate them at a low temperature. I bake mine in the oven on low because I don’t own a dehydrator. Baking at the lowest possible temperature helps preserve enzymes and nutrients. If your oven won’t go as low as 135°F, choose its lowest setting and shorten the time as needed. The crackers are finished when they’re crisp and dry.
Almond Pulp Crackers
Ingredients
- 1 cup firmly packed almond pulp
- 2 tablespoons golden flaxmeal
- 1 tablespoon olive oil or grapeseed oil
- 1 tablespoon thyme, finely chopped
- ½ teaspoon Celtic sea salt
Instructions
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Combine all ingredients in a large bowl and mix until evenly combined.
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Place the dough between two pieces of parchment paper and press or roll it out to about 1/4-inch thickness.
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Remove the top piece of parchment paper, leaving the rolled dough on the bottom sheet.
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Transfer the parchment with the dough onto a baking sheet. Use a knife or pizza cutter to score or cut the dough into roughly 2-inch squares.
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Bake at 135°F (or the lowest temperature your oven allows) for around 20 hours, or until the crackers are thoroughly dry and crisp. If your oven’s minimum temperature is higher, bake for less time and check frequently to avoid burning.
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Let the crackers cool completely, then separate along the cut lines and serve.
Equipment
Here are a few other healthy ideas that use leftover almond milk pulp:
- Paleo Raw Chocolate Bites
- “Wheat” Thins
- Almond Pulp Macaroons