paleo almond pulp crackers

Almond Pulp Crackers

These Paleo Almond Pulp Crackers are made with 5 healthy ingredients. They’re perfect for using up leftover almond pulp. Yes, if you’re wondering what to do with the pulp after you follow my homemade Almond Milk recipe, this is the answer.

I’m a bit of a cracker-a-holic. I think the quest for crunchy food intensifies when one goes on a gluten-free diet. I went gluten-free in 1998 when I was diagnosed with celiac disease. Since then I’ve created many healthy cracker recipes for y’all! The problem? My crackers are too good. As quickly as I make my paleo crackers they disappear. That’s because so many cracker thieves dwell in my abode. Therefore, my cracker quest continues day-in-and-day-out.

Crackers made with almond flour (or in this case almond milk pulp) are highly nutritious and slightly addictive. These amazing Paleo Almond Pulp Crackers are also awesome because they’re a recycled treat.

If you make these paleo crackers in your dehydrator they’ll be “raw.”  I bake mine in the oven on low because I don’t have a dehydrator. Baking on low preserves as many of the live enzymes as possible. If you’re oven doesn’t go as low as 135°, set it to the lowest temperature possible and reduce your baking time. The crackers are done when they’re nice and crisp.

Print Recipe
Almond Pulp Crackers
  1. Combine all ingredients in a large bowl
  2. Press dough between 2 pieces of parchment paper, and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Cool, and serve

Here are some of my other healthy recipes that use leftover almond milk pulp:


  1. KimS says

    Hi, could you please make more cracker recipes that contain egg instead of flax seeds? I am on the Specific Carbohydrate diet and I can’t have flax seeds. Also could you make some cocoa butter recipes instead of cocoa or chocolate. You do make quite a few recipes that I can have, thanks

  2. Robin says

    My nut pulp had fermented just a bit so my finished crackers had a cheesy flavor almost like cheezits. Yummy! I did not use the rosemary in them.

  3. Laura says

    Hi Elana and thank you for all your wonderful recipes!!!
    Is there ANY way you could respond regarding the 20 hours cooking time??? is it 20 hrs, 2o minutes, 2 hours?
    For ever grateful for all you
    Lep ;)

  4. says

    Thank you Elena, these crackers are so yum, and disappear fast from my pantry too! I modified your recipe, using only almond meal, flaxseed, egg white and salt. Now experimenting with using a combination of flaxseed and sesame seed.

  5. says

    with electricity price all time high and me going in and out of the house I will not be cooking for 20 hours!
    I put in 15 minutes at 175 and came out crispy

  6. Ekay says

    Hi, it’s hard to find golden flaxmeal in my part of the world, is there anything else I could substitute with? Appreciate a recommendation. Thanks.

  7. Heather L Hoynes says

    I don’t have a dehydrator either but recycle mine like this: i put pulp in fridge while in my ‘nut bag’ after a day or 2 i put in a baggy in freezer. Saving for a time i will make a pie… So excited I LOVE crackers more than pie, happy to not waste, Since its hot today you can catch me cooking tonight at 11! thankyouelana!

  8. Carly says

    Wow! 20 hours is a bit extreme, may try this cutting down on the time, I’m not awake for 20 hours at a tine let alone my parents letting me have it on for that long! xD They look good though!

  9. says

    First time making them.

    I most definitely did not bake these on low for 20 hours. I baked them for 15 minutes at 350, then I let the residual heat bake them a little longer because I guess my pulp was extra wet. The edges got a little brown, but I don’t care. Maybe next time I will try 300 for 20 minutes?

    I ground up 1 tbsp of chia seeds in my spice grinder instead of flaxseed meal (I don’t use flax). I used olive oil (and a little more) and rosemary. I also added in an egg for good measure. I had no problem with them sticking to the parchment and they held together nicely. I might even try them again without the egg.

    My problem was with the almond milk making process. It took FOREVERRRRR to strain!? First time making that as well. I finally got so impatient after hours, that I wrung it out with my hands.

    Both the almond milk and crackers were REALLY delicious and I didn’t notice the sweetness or vanilla in the crackers at all.

  10. Anita says

    Dear Elana,

    I just wanted to thank you for your wonderful recipes and books!

    I am a Canadian physician who was brainwashed by the low-fat craze for two decades, until reading “Wheat Belly”, by a Cardiologist,Dr. Davis, a few weeks ago. Changed my life!

    Over the past month I have cut out gluten and wheat, and am trying to maintain a low glycemic diet. I was a true carb addict and exercised religiously, limited calories, to stay slim. Now that I am eating healthy fat and lots of protein again, I am satiated after eating and feel better than I have for years, without the highs and low triggered by a diet based on so-called “healthy whole grains”.

    I stumbled across you recipes online, then purchased your two books. Thank you! Clearly you are gifted, and your recipes have made this seemingly monumental lifestyle change a breeze. Even my toddler is enjoying the healthy treats!

    I don’t know if you’ve tried Coconut nectar and sap, but they are a low glycemic alternative to agave that I’ve been experimenting with in your recipes. It is more expensive than agave but less expensive than yacon, and more widely available (in Toronto anyway).

    Thank you again, Elana. You’ve been instrumental in my diet and lifestyle makeover!


  11. says

    Thank you for the share! These crackers look fantastic. I’ve made sweet ones, but never savory. This is inspiration to try something new :)

  12. Laura says

    The dial on my dehydrator indicates 135 degrees F is for fruits and vegetables, whereas 105 degrees F is for nuts and seeds (what this recipe consists of). Isn’t 135 F too high?

  13. says

    THANK YOU!! I generate tons of almond pulp but have not had a good recipe for using it up (I’ve also made a ton of almond flour from it but don’t have good vegan recipes for using that either, and I avoid gluten too). So this is a long way of saying I cannot wait to try this. Quick question– when I make this type of thing, one side is nice and smooth because it was against the Teflex sheet, but the other side is not as smooth (depends on how diligent I am as I smooth it all out with my spatula). Your photo is beautiful, the crackers are so smooth. Are we seeing the Teflex side? Or are they that smooth on both sides? If they ARE that smooth on both sides, I’d love to know how you do that please.

    • Elana says

      Maija, most of the time the oven is off. It maintains that low temperature without pushing heat in if you don’t keep opening the door.

    • Tabitha says

      Yes, I’ve cooked them at 350 for 12 to 15 minutes (I think…have a batch in the oven right now since it’s been a while) and then let them cool on the baking sheet for 30 minutes just like the crackers in Elana’s Almond Flour cookbook.

      At 135 it does take 20 hours. I have a dehydrator but want some crunch right now.

  14. Lorraine says

    I am wondering if coconut pulp leftover from making coconut milk would also work with this recipe?

  15. Molly says

    Am trying these crackers at the moment, just realized before putting them in oven that have to time them for 20hrs. Wow . Being I have to go out at some point will probably have to switch off oven till I come back , then on again. Dose anyone know if I’ll ruin the whole thing by doing that?
    I tried Elena’s vegan crackers and they were a hit , only took a couple of min in the oven.

  16. Cathy in Georgia says

    This recipe made me smile, Elana. With you being so innovative and busy in your kitchen, I can’t imagine your oven being empty for 20 hours straight! You continually amaze me. :o)

  17. Gary says

    I want to try making these crackers however my oven won’t go below 170 deg. Not sure how long I would bake them at 170 vs 135 deg.

    • says

      Gary, there was a post by Christy on 17th March 2011 stating she did this at 170 deg for 12 hours. Hope you’re still not waiting, as you’ve been waiting a while ;~)

  18. Tali says

    I made these and enjoyed them, but then decided to experiment a bit. I used 1/2 cup almond pulp and 1/2 cup hazelnut pulp. Then I omitted the thyme and added 1 Tablespoon coconut sugar and 1 tsp cinnamon. They are delicious and don’t last long in our house.

  19. says

    Made these last night, subbing fresh rosemary for the thyme and they are really good! Although completely forgot about adding the flax seed until the dough was all rolled out and cut. I’m sure it will give the crackers a better texture next time. Thanks again for a great and useful recipe :-)

  20. Barbara says

    Elana, do you take the skins off by blanching first? I usually soak my almonds overnight before making almond milk. I blanch and remove the skins when I intend to recycle the pulp, usually by dehydrating it then throwing some into meatballs or meatloaf as a binder. When I leave the skins on, I throw the pulp into the compost. Reuse, recycle!

  21. says

    I have tried to make these 3 times now and they just wont stick together. Any thoughts? The crumbs are amazing – I’m thinking I’ll try them on top of Mac and Cheese next, but I want these crackers! :-)

  22. Dorothea says

    My oven doesn’t go below l70, so I’m trying your almond pulp crackers at that temp for 8 hours (give or take). Will let you know how this works. Thank you for the recipe! dm

  23. Cynthia says

    Trying these for the first time–in the oven at 170 as I “speak” (thanks for the tip re: the 12 hours).
    A couple of modifications: I didn’t have any thyme, so I used some Chef’s Shake and a little more salt than called for–was just too bland for me without. Looking forward to seeing how it turns out!
    Also, instead of parchment, I rolled these out between two Demarle Silpat mats, baking, of course, on the bottom one. Worked like a charm–minimal sticking. I really hate throwing stuff away, even parchment paper. :)

  24. says

    I just made these last night and they are delicious! I’ve tried making several things with almond pulp, only to be disappointed at the “chalky” taste. These crackers, however, the chakiness is minimized my the crunchiness and herbs. This will definitely be a staple recipe after I make almond milk.

  25. Christy says

    These are really good. I’d recommend using a large cooking sheet and multiplying the recipe because they are going to go fast! Also, I used almond flour, not almond pulp and it turned out great. It is dryer than pulp so you have to add some water until it reaches a playdough-like consistency; then roll out. It also only took about 12 hours of drying time for me on 170 (the lowest my oven will go)

  26. says

    Seeing as this week is the week I attempt making almond and cashew milk, I think it will also be the week I will make these crackers. If they’re even half as good as Betsy’s Multigrain ones, I will be very happy.

  27. says

    Great idea in using the pulp! My husband makes fun of me because I’m the queen of using every scrap in the kitchen. These are right up my alley!

    Thank you.

  28. Liana says

    I’m allergic to anything involving grapeseed, unfortunately! Is there a different kind of oil that I could substitute?

    • Rachael says

      I’ve made them with olive oil, and it worked out just fine. I believe that you could use almost any oil that you are not sensitive to.

  29. Reiko says

    Yay! I’ve been craving some crackers to spread stuff on for a week now, and now I know I can make some with my almond pulp. Thanks so much for this recipe!!

  30. Sheila says

    Thanks for the recipe! I have just started eating raw and am glad to have found your recipe for the crackers.

  31. says

    I love recycled recipes! And, I think all your “holic” behaviors benefit us greatly. :-) I’m all about nice crunchy gluten-free crackers. ;-)

    See you soon, dearie! xo,

  32. Sharon says

    I (and my gluten-eating friends and family) LOVE the cheddar cheese crackers in your book. After I roll them out, I sprinkle on garlic salt and dry onions, and lightly press them in with the top sheet of parchment paper before I cut them. YUM!

    I’ve also done them substituting a container of finely grated Parmasean/Romano/asiago cheese instead of the cheddar, and add in some Italian herb mix (also good with some garlic salt). These are good dipped in some warm pizza sauce.

  33. Shari says

    Yay! Thank you for this great use of the leftover almond pulp! I appreciate your innovative and tasty ideas!


  34. Wendy Wawrysh says

    Hi Elana, I’m a fan you don’t know about :) Your book is well used at my house, as is your website. I want to thank you for the almond pulp cracker recipe. I don’t like throwing it away, and one can only make so many dried doggie treats!

    Thanks again for your inpirations.

  35. says

    Loving you for this! I’ve been trying to get my head around on how to make an actually GOOD product from my almond pulp. I didn’t event think about crackers. Will try this tomorrow. Thank you!

  36. Charlotte Moore says

    I have made the multi grain crackers by Betsy twice. They are very good. I was wondering how to get them more crunchy. I have been leaving them in the oven longer after I turn the oven off. I like the edges but they are not as crispy as I would like.

    I will be trying some of the other crackers also. I am pleasantly surprised how easy they are to make.


    • Goin' Paleo says

      Turn the crackers over half way through the baking/dehydrating process. It allows more of the moisture to evaporate and the crackers should be much crunchier. I’ve done this with flax seed, and will try it with almond milk pulp next. Thanks, Elana!

  37. says

    haha! i’ve been saving my almond pulp and adding it to pancakes, to cakes, to bread, to anything i can think of, but haven’t thought of braving crackers. parchment paper is a new addition to my kitchen, and now i’m far more fearless.

    we’re on- when i start making almond milk again. we’ve been NOT in an almond milk phase for the winter- but now that spring threatens it’s lovely ways, I know smoothies and almond milk will be back on the menu, and apparently crackers!!!

    yum! i agree- crunchy things are at a premium in whole foods/gluten-free/no-grain cooking. i cheat on crunchy things. i cheat less and less every year- partially due to this amazing website! Thanks!!!!

  38. says

    Wonderful idea. We have made playdough with leftover juicing pulp before, so you definitely earn points in my book for not wasting!

    • Trish says

      How do you dry the pulp? Or, do you use damp pulp? sorry if that’s a stupid question. I make almond milk almost everyday and would love to be able to use the pulp.

      • bob says

        By the time I’ve finished making almond milk by hand, the pulp is only slightly damp. Is that what you mean by wet?

        • Trish says

          Yes, that’s what I was wondering-if you could use the pulp after squeezing out the milk, or if it needed to be set out and dried before use. Thanks

          • says

            Yes, the pulp that I use for these crackers is damp, no need to dry it. I use it right after I make almond milk, though sometimes I also store the pulp in a glass jar in the fridge for a day or 2 and that works just as well :-)

    • Lynda says

      Yeah, my mouth dropped on that one also. After factoring in your electric bill, that makes for a very expensive cracker.

  39. says

    I have often been tempted to “recycle” my almond pulp this way, but wasn’t sure how it would turn out without a dehydrator. Usually I make granola with the leftovers from almond-milk-making, but I, too, am ever in search of savory crunch! : ) I look forward to playing with this recipe in the kitchen!

    • says

      If you don’t have a dehydrator, try this. Preheat the oven to 200, or the lowest temperature. Place the cookie sheet inside and turn it off. In the morning or when the oven is nearly cold, take out the cookie sheet and repeat. In three cycles, you will have attained the same result and it will still be raw.

      My mother did not have a yogurt maker and always did this: preheat, place mixture inside, turn off. It worked every time.

  40. says

    These are my favorite type of cracker. I usually use shredded carrot, minced jalapeño and cilantro with a touch of lime juice but you can season them so many ways. Dijon mustard would thrill my husband – I’ll try this soon.

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