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:
Sheila says
Thanks for the recipe! I have just started eating raw and am glad to have found your recipe for the crackers.
maria says
is the cooking time REALLY 20hours?
Shirley @ gfe 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,
Shirley
Jenny Eliuk @ Stay on Path says
So smart! I’m expecting a Blendtec in the next month, and am really looking forward to making my own almond milk. What a great way to use the whole almond and have zero waste!
Ashley @ Taste for Healthy says
How delicious do these look?! So creative as well! :)
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.
Shari says
Yay! Thank you for this great use of the leftover almond pulp! I appreciate your innovative and tasty ideas!
Best,
Shari
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.
Wendy
Phred says
Ahhh I was always looking for an interesting way to use that almond flour pulp!
Awesome!
Brandon 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!