Almond Pulp Crackers

After making almond milk, I had about 2 cups of pulp leftover, so I began looking for some tasty and healthy recipes to make. I came across some ideas for crackers and I’m pretty pleased with the results.

Makes 20-30 small crackers



1 Cup fresh wet almond pulp

1 Tablespoon ground flax meal + 3 Tablespoons water, mixed to form a “flax egg”

1 Tablespoon olive oil

1/8 teaspoon salt

1-3 Tablespoons dried herbs (I used 1 Tablespoon Trader Joe’s 21 Season Salute, salt free)

1 teaspoon fresh crushed sage (or rosemary)


Heat oven to 350 degrees.

Mix ingredients in a large bowl, blending the herbs well. Place dough on a piece of parchment paper and cover with a second piece of parchment. Use a rolling pin to roll the dough into a thin layer. Remove top parchment. Use a knife to square off the corners (rolling leftover dough in the same way) and score the rolled dough into squares. Poke holes in the dough with a fork, making 2-3 rows. The thinner the dough, the crispier the cracker.

Bake for 15-20 minutes, turning over once, until slightly browned and firm/crispy. Allow to completely cool and store in an airtight container.




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