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.
Here are some of my other healthy recipes that use leftover almond milk pulp:
Comments
116 responses to “Almond Pulp Crackers”
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!
Anita
You’re welcome Anita!
Thank you for the share! These crackers look fantastic. I’ve made sweet ones, but never savory. This is inspiration to try something new :)
This is THE Best use of almond pulp ever!!!! Finally. The downside with these crackers is I can’t stop!
Thanks!
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?
Hi Laura, I baked these in my oven. Not sure about a dehydrator since I do not own one :-)
Is bake time supposed to be 2?
Thanks
Jacqui, nope.
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.
Hi Diane, I roll them out between 2 pieces of parchment paper, that’s why they’re so pretty.
I can’t help wonder at the cost of heating your oven for 20 hours.
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.
Has anyone tried to make these NOT raw by putting them in the oven at like 375 for 15 min or so??
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.
I am wondering if coconut pulp leftover from making coconut milk would also work with this recipe?
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.
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