Have you ever wondered what to do with the leftover almond pulp after making homemade almond milk? This recipe is the answer! These easy vegan almond pulp crackers are a fantastic way to repurpose that pulp, turning a potential waste product into a delicious, healthy snack. They’re also gluten-free and paleo-approved, making them a great option for various dietary needs.

This recipe is incredibly versatile and allows you to control the flavors. Whether you’re looking for a simple snack, an appetizer for a gathering, or something to pair with your favorite dips, these crackers are perfect.

Why You’ll Love These Almond Pulp Crackers

• Easy to Make: With just a few simple steps, these crackers come together quickly.
• Few Ingredients: You only need 6 ingredients (plus salt, pepper, and water!)
• Customizable Flavors: Experiment with different herbs, spices, and seeds to create your perfect cracker.
• Dietary-Friendly: Vegan, gluten-free, and paleo-friendly, making them suitable for many.
• Reduce Food Waste: Give a second life to your almond pulp and avoid food waste.

Tips for Making the Best Almond Pulp Crackers

The key to success with this recipe is a few simple techniques. Here are some tips to ensure your crackers are perfect:

• Use Parchment Paper: When rolling out the dough, use two sheets of parchment paper. This prevents the dough from sticking to your rolling pin, which can be quite sticky from the almond pulp.
• Roll Thin: Aim for a thickness of about 1/8 inch for optimal crispness.
• Cut Uniformly: Use a pizza cutter or a sharp knife to cut the dough into evenly sized crackers.
• Flip During Baking: Flip the crackers halfway through baking to ensure even browning and crispness on both sides.

Flavor Variations

The beauty of this recipe is its adaptability. Feel free to experiment with different herbs and spices. Here are some ideas:

• Fresh Herbs: Thyme, sage, rosemary, oregano, or a mix of your favorites.
• Spices: Garlic powder, onion powder, smoked paprika, or red pepper flakes.
• Seeds: Poppy seeds, sesame seeds, flax seeds, or chia seeds.
• Salt: Experiment with different flavored sea salts for added dimension.

Dietary Information

These almond pulp crackers are naturally vegan, paleo, and gluten-free. They are also compliant with the Whole30 diet.

They are a great addition to any cheese/charcuterie board, good for dipping in hummus or guacamole, and even great crumbled on top of a soup.

Storage

Store your almond pulp crackers at room temperature in an airtight container for up to 3 days. They tend to lose their crispness if refrigerated.

These crackers are so delicious that you probably won’t have any leftovers! However, if you do, following these storage guidelines will ensure they stay fresh and enjoyable.

Recipe

★★★★☆

4.65 from 34 votes

Almond Pulp Crackers

By: Gina Matsoukas

Servings:
40 crackers

Prep:
10 mins

Cook:
30 mins

Total:
40 mins

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Use up leftover almond pulp from making almond milk and make these easy vegan almond pulp crackers flavored with simple herbs and spices.

Ingredients

• 3/4 cup leftover “wet” almond pulp
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 tablespoons chopped fresh herbs, whatever you like/have on hand
• water as needed

Instructions

• Preheat oven to 350°F.
• Add all ingredients to a medium bowl and mix together adding water as needed until dough sticks together enough to form a ball.
• Place dough on a sheet of parchment paper and then place another sheet on top. Use a rolling pin to roll the dough out (in between the sheets of parchment) until about 1/8″ thickness.
• Remove the top sheet of parchment paper and with a large knife or pizza cutter, cut into cracker sized squares.
• Poke a few holes in each cracker using the tines of a fork.
• Transfer the parchment paper with the crackers on it to a baking sheet and bake for 15 minutes.
• Remove from the oven and carefully flip over each cracker.
• Return to the oven to bake for another 15 minutes or until each cracker is golden brown around the edges.
• Cool completely before serving. Store at room temperature for 3 days.

Video

Nutrition

Serving:
5
CRACKERS


Calories:
107
kcal


Carbohydrates:
3
g


Protein:
3
g


Fat:
10
g


Saturated Fat:
1
g


Polyunsaturated Fat:
9
g


Sodium:
132
mg


Fiber:
1
g


Sugar:
1
g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Snacks

Cuisine:
American

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Enjoy these delicious, healthy, and easy-to-make almond pulp crackers!

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• Chipotle Hummus Fundido (Serve with the crackers!)
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