Savory Almond Pulp Crackers
Over the last couple of weeks I’ve been making tons of almond milk using this amazing recipe from Oh She Glows. I love adding this almond milk to my chia seed pudding or to a cup of hot black tea for a warm, cold-weather latte. While I love making my own almond milk, I don’t love having so much almond pulp leftover.
I’ve seen tons of almond pulp cracker recipes on the interwebs, however, most of them call for a dehydrator or ultra-long cooking times (20 hours!). Though I’m not one to spend that much time on any one food item, I was desperately needing a crunchy snack that was grain and gluten-free and a purpose for my metric ton (possibly an over-exaggeration) of almond pulp. Thus, this recipe was born.
Though it uses a lot of similar techniques as many other pulp crackers, I’ve cut down the cook time tremendously and I’ve added a few of my favorite flavors to make for a delightful, savory, crunchy snack that goes well with just about anything including hummus or even almond butter.
Tips: be sure to cook these on a silicone baking mat or parchment paper as they will stick to a regular cookie sheet even if it is oiled. Let them cool completely before removing from baking sheet and use a pizza cutter to cut them into crackers before you put them in the oven.
- 1½ cups Almond Pulp
- 1 tsp Caraway Seeds
- ¼ tsp Garlic Salt
- ¼ tsp Onion Salt
- 1 tbsp Olive Oil
- 1 tbsp Ground Flax + 2 tbsp Water
- Preheat the oven to 200 degrees F.
- In a small bowl, whisk together the flax and water. Set aside.
- In a medium bowl, mix the rest of the ingredients together and add in the flax mixture. Roll into a ball and place between two sheets of parchment. Roll out to ⅛" sheet and then use a pizza butter to slice into cracker shapes. Transfer the parchment to a baking sheet and bake for 45 minutes. Check on the crackers to make sure none of the edges are burning. Rotate the pan and bake another 45 minutes. If they are still a little soft, bake an additional 10 minutes at a time, being sure not to let the edges burn. Let cool completely and store in an airtight container.
Do you make your own nut milk? What do you do with the pulp?