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:
amy says
20 hours? for real?
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)
Kathieunder100 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.
Genevieve 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.
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.
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!!
Lauren Brooks says
Elana,
This looks amazing. Curious, would a dehydrator be able to work in place of the oven?
Giggles says
Do you have a nutritional break down of the recipe?
Thanks :-)
dominica says
hey everyone, i made these and it is indeed 20 hours :-)
Hiroko says
20 min?