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.
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
- Combine all ingredients in a large bowl
- Press dough between 2 pieces of parchment paper, and roll to ¼-inch thickness
- Remove top piece of parchment paper
- Transfer bottom piece with rolled out dough onto baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 135°F for at least 20 hours, or until crunchy
- Cool, and serve
Equipment
Here are some of my other healthy recipes that use leftover almond milk pulp:
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.
Thanks!!!
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!
Cassi Friz 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!!!!
sweet road says
Good idea! I’ve wondered what can be done with leftover almond pulp/meal!
jo says
I bet you could use a dehydrator on these too, they look amazing, thanks for the great recipe :)
Terris says
Wonderful idea. We have made playdough with leftover juicing pulp before, so you definitely earn points in my book for not wasting!
Hannah's Harvest says
You are brilliant!
Claudia says
20 hour bake time, is that a typo? Is it supposed to be 2?
Other than that, sounds DELISH!!
Laura rechtfertig says
Wanted to confirm the cooking time is really 20 hours….
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
elana 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.
Katie @ Nourishing Flourishing 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!
mary 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.
Kathryn 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.