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
- 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
- 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
Here are some of my other healthy recipes that use leftover almond milk pulp:
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.
Robin, so glad these were yummy!
Nicole Lopez says
I’m curious about the 20 hours as we’ll that seems like a really long time to cook something
Nicole, yes, the cooking time is correct.
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
I believe she means to do these in a dehydrator as most ovens won’t let you bake at that temp. The lowest temp I’ve seen in an oven is 170*
Hi Ellen, yes, the instructions for this recipe call for an oven, that is correct. I don’t own a dehydrator.
Hi Laura, yes, the 20 hours is correct.
Olwen Anderson 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.
Olwen, so glad you enjoyed!
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
Marina, thanks for letting us know that worked for you.
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.
Ekay, I haven’t tried that so not sure. We order golden flaxmeal online.
Could one use ground white chia??
Kristina, I haven’t tried that so not sure, if you do please let us know if it works :-)
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!
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!
Not bad! I left out the unhealthy oil and baked at 350º for about 15min. Fun to experiment.
Paul, so glad you liked them.
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.