Almond Pulp Crackers made from the leftover almond pulp after making homemade almond milk. Really easy to make, and so healthy! Paleo, Whole30, gluten free, grain free, dairy free, vegan, low carb.
I hate being wasteful, especially with food. I rarely throw any food away. I’ll continue eating dinner leftovers for my lunch for days in a row. When I bake something, I really scrape the bowl to get every drop of batter out. And I when I’m chopping up vegetables, I save all the ends and stems and things I won’t cook and give them to the chickens.
No food goes to waste in our house!
Which is why I was determined to find a use for the almond pulp that is leftover after making homemade almond milk. I can’t just throw it away! I knew I could find a good use for it. The question is, what should I make with the leftover almond pulp?
Introducing almond pulp crackers!
Thin and crispy, with a hint of garlic flavor. Perfect for snacking on, dips and putting in to soups. The best part? These crackers are so healthy! Paleo, Whole30, gluten free, grain free, dairy free and vegan.
One of the things I miss most with eating Paleo and Whole30 is crunchy snacks. Not anymore now that I have these almond pulp crackers!
To make them, I use all the almond pulp that is left after straining and squeezing out the almond milk. I use it right away when it is still wet. But if you’re short on time, you could cover the pulp and store it in the fridge for a day or two until making them.
I then stir in 4 other ingredients you definitely already have in your pantry right now, roll the dough out really thin, cut in to crackers and bake!
The key is to roll out these crackers SUPER thin! The first time I made them, I rolled the dough the same thickness I would a pie dough. Wrong! The crackers were too thick and I didn’t like it. The next time I made them, I rolled them really thin, like as thin as a Wheat Thin cracker. This was the winning cracker recipe.
I use a pizza cutter and cut the crackers, then use a fork to score each cracker so they don’t puff up while baking. I leave the crackers in one big slab like the picture above, and after baking for 15 minutes the crackers are partially baked enough that you can easily flip them and continue baking them spread apart.
My go to for flavoring these crackers is just salt and garlic powder, like the recipe below. I used raw garlic before, but that ended up being too strong, so definitely stick with the garlic powder.
But the great thing is, you can taste the dough raw to see if you like the seasoning! All the dough ingredients are fine to eat unbaked. So you can taste it and adjust the seasoning to your liking before baking.
You can play around with the flavorings too! You could add in fresh herbs like rosemary or thyme (2 teaspoons chopped), use onion powder instead of garlic powder, even citrus zest like lime! You could even just do salt if you want them plain.
I store mine in a wide mouth quart mason jar, and we all love snacking on them all week long. Even the 1 year old loves these almond pulp crackers!
- Preheat your oven to 350º with the oven rack in the middle.
- Combine all ingredients in a bowl. (I add my almond pulp when it is still wet right after squeezing out all the almond milk.)
- Press the dough into a ball, place it between 2 pieces of parchment paper, and roll to be ⅛" thick. These are best thin, so roll it as thin as a Wheat Thin. When you roll it out, the dough is going to be all uneven around the edges. To make them straight, lift the parchment paper and fold it and the dough over to make a straight edge. (see picture) Then roll again between 2 pieces of parchment paper to be an even thickness.
- Cut the dough into desired cracker size. (I cut mine into 36 crackers, 6 across and 6 down). Then poke with a fork to allow the air to escape.
- Transfer the parchment paper with the cut crackers on it to a baking sheet. Leave the crackers all together and bake for 15 minutes. Then take the crackers out, flip, and spread the crackers out and bake another 15 minutes, or until the crackers are crispy and golden brown. The thinner ones on the edge are usually done at 15 minutes, and the ones in the middle will take another 5 or so minutes. You will know they are done when they are golden brown and completely crispy. If they can bend or feel even the littlest bit soft in the middle, keep baking them.
- Remove from the oven, and allow to cool.
- Store in an airtight container.
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