Do You Wonder What To Do With Your Left Over Almond Pulp From Making Almond Milk? I Got You – Almond Pulp Crackers

For all of the new or old homemade almond milk makers, here is my almond pulp cracker recipe⚡⚡⚡

Ingredients 

• 2 – 3 cups almond pulp
• 6 tablespoons olive oil
• 6 ish tablespoons of water
• 2 tablespoons organic flax meal
• 2 tablespoons organic chia seeds
• Celtic or sea salt to taste
• 1/3 cup chopped organic onions or shallot
• 3 chopped organic garlic cloves
• Teaspoon dried oregano
• Teaspoon dried thyme
• 3 fresh sage leaves minced or rosemary (or both get fancy with it!)
• A handful of fresh organic parsley leaves

Directions 

1. Blend almond pulp and all ingredients into a food processor until processed very well.
2. Once processed, transfer to a separate bowl. add more water and olive oil if needed. Mix well.
3. Preheat oven 275°F. Lay parchment down, add some of the dough. Place another sheet of parchment on top and roll dough out with a rolling pin until it’s as flat as you can get it. Cut into squares and poke with a fork. Transfer parchment paper to a baking sheet and bake crackers for 35 min.
4. Flip crackers and bake another 15-20 depending on how crispy you want them. I recommend when they are done and golden brown to turn off the oven and let them sit in the oven until the oven cools down. This helps make them extra dry and crisp! Enjoy and store in a container for up to a week 🙂
5. Eat with your favorite soups or dips!

Almond Pulp Crackers

Shayna Taylor

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Snack

Ingredients

  

• 2 - 3 cups almond pulp
• 6 tablespoons olive oil
• 6 ish tablespoons of water
• 2 tablespoons organic flax meal
• 2 tablespoons organic chia seeds
• Celtic or sea salt to taste
• 1/3 cup minced organic onions or shallot
• 3 Minced organic garlic cloves
• Teaspoon dried oregano
• Teaspoon dried thyme
• 3 fresh sage leaves minced or rosemary or both get fancy with it!
• A handful of fresh organic parsley leaves

Instructions

 

• Blend almond pulp and all ingredients EXCEPT water and olive oil into a food processor until blended very well.
• Once processed, transfer to a separate bowl and add water and olive oil. Mix well.
• Preheat oven 275°F. Lay parchment down, add some of the dough. Place another sheet of parchment on top and roll dough out with a rolling pin until it’s as flat as you can get it. Cut into squares and poke with a fork. Transfer parchment paper to a baking sheet and bake crackers for 35 min.
• Flip crackers and bake another 15-20 depending on how crispy you want them. I recommend when they are done and golden brown to turn off the oven and let them sit in the oven until the oven cools down. This helps make them extra dry and crisp! Enjoy and store in a container for up to a week 🙂