Almond Pulp Crackers
I’m a bit of a cracker-a-holic. I think the quest for crunchy food intensifies when one goes gluten free. So, I’ve made a habit of baking crackers at least once a week, if not more. However, many cracker thieves dwell in my abode. As quickly as I make crackers they disappear. Therefore, some weeks, the cracker quest continues day in and day out.
Crackers made with almond flour (or in this case almond milk pulp, more on that in a minute) are highly nutritious and slightly addictive. They’re perfect with any number of spreads including Homemade Goat Cheese, Fig Tapenade, Sesame Dip or Savory Avocado Spread.
These particular Almond Pulp Crackers are a bit of a recycled treat. I know that sounds odd, maybe even unappetizing, though let me explain.
After I make Almond Milk I use the leftover pulp of the almonds to create these delicious, high fiber crackers. Seasoned with fresh thyme, they’re vegan, gluten free and super healthy. If you make them in your dehydrator (I don’t have one) they’re even raw. I bake mine in the oven on low to preserve as many of the live enzymes in them as possible, though because my oven doesn’t go lower than 135° technically they are not raw. Still, they’re good.
Almond Pulp Crackers
- 1 cup firmly packed almond pulp
- 2 tablespoons golden flaxmeal
- 1 tablespoon grapeseed oil
- 1 tablespoon thyme, finely chopped
- ½ teaspoon celtic sea salt
- Combine all ingredients in a large bowl
- Roll dough into a ball, press between 2 sheets of parchment paper
and roll to ¼ inch thickness
- Remove top piece of parchment paper
- Transfer the bottom piece with rolled out dough onto baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 135° for at least 20 hours, or until crunchy
- Let crackers come to room temperature on baking sheet, then serve
Of course, I have other gluten free cracker recipes that don’t require almond pulp, including: Sesame Crackers, Walnut Crackers, Vegan Herb Crackers, Multi “Grain” Crackers, Rosemary Fig Crackers, Chardonnay Crackers.
The winner of last weeks giveaway for a copy of The Simple Food {for winter} ebook from Shannon of Nourishing Day’s is Lori Misener. Congratulations Lori!
Here are some more gluten free recipes that use leftover pulp:
-Gena’s Juice Pulp Crackers from Choosing Raw
-Carrot Pulp Bread from Milk for the Morning Cake
-Raw Cheesecake from Gluten Free Krums
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These are my favorite type of cracker. I usually use shredded carrot, minced jalapeño and cilantro with a touch of lime juice but you can season them so many ways. Dijon mustard would thrill my husband – I’ll try this soon.
I have often been tempted to “recycle” my almond pulp this way, but wasn’t sure how it would turn out without a dehydrator. Usually I make granola with the leftovers from almond-milk-making, but I, too, am ever in search of savory crunch! : ) I look forward to playing with this recipe in the kitchen!
Wanted to confirm the cooking time is really 20 hours….
How do you dry the pulp? Or, do you use damp pulp? sorry if that’s a stupid question. I make almond milk almost everyday and would love to be able to use the pulp.
By the time I’ve finished making almond milk by hand, the pulp is only slightly damp. Is that what you mean by wet?
Yes, that’s what I was wondering-if you could use the pulp after squeezing out the milk, or if it needed to be set out and dried before use. Thanks
Yes, the pulp that I use for these crackers is damp, no need to dry it. I use it right after I make almond milk, though sometimes I also store the pulp in a glass jar in the fridge for a day or 2 and that works just as well :-)
Yeah, my mouth dropped on that one also. After factoring in your electric bill, that makes for a very expensive cracker.
20 hour bake time, is that a typo? Is it supposed to be 2?
Other than that, sounds DELISH!!
You are brilliant!
Wonderful idea. We have made playdough with leftover juicing pulp before, so you definitely earn points in my book for not wasting!
I bet you could use a dehydrator on these too, they look amazing, thanks for the great recipe :)
Good idea! I’ve wondered what can be done with leftover almond pulp/meal!
haha! i’ve been saving my almond pulp and adding it to pancakes, to cakes, to bread, to anything i can think of, but haven’t thought of braving crackers. parchment paper is a new addition to my kitchen, and now i’m far more fearless.
we’re on- when i start making almond milk again. we’ve been NOT in an almond milk phase for the winter- but now that spring threatens it’s lovely ways, I know smoothies and almond milk will be back on the menu, and apparently crackers!!!
yum! i agree- crunchy things are at a premium in whole foods/gluten-free/no-grain cooking. i cheat on crunchy things. i cheat less and less every year- partially due to this amazing website! Thanks!!!!
I have made the multi grain crackers by Betsy twice. They are very good. I was wondering how to get them more crunchy. I have been leaving them in the oven longer after I turn the oven off. I like the edges but they are not as crispy as I would like.
I will be trying some of the other crackers also. I am pleasantly surprised how easy they are to make.
Thanks!!!
Turn the crackers over half way through the baking/dehydrating process. It allows more of the moisture to evaporate and the crackers should be much crunchier. I’ve done this with flax seed, and will try it with almond milk pulp next. Thanks, Elana!
Loving you for this! I’ve been trying to get my head around on how to make an actually GOOD product from my almond pulp. I didn’t event think about crackers. Will try this tomorrow. Thank you!
Ahhh I was always looking for an interesting way to use that almond flour pulp!
Awesome!
Hi Elana, I’m a fan you don’t know about :) Your book is well used at my house, as is your website. I want to thank you for the almond pulp cracker recipe. I don’t like throwing it away, and one can only make so many dried doggie treats!
Thanks again for your inpirations.
Wendy
Yay! Thank you for this great use of the leftover almond pulp! I appreciate your innovative and tasty ideas!
Best,
Shari
I (and my gluten-eating friends and family) LOVE the cheddar cheese crackers in your book. After I roll them out, I sprinkle on garlic salt and dry onions, and lightly press them in with the top sheet of parchment paper before I cut them. YUM!
I’ve also done them substituting a container of finely grated Parmasean/Romano/asiago cheese instead of the cheddar, and add in some Italian herb mix (also good with some garlic salt). These are good dipped in some warm pizza sauce.
How delicious do these look?! So creative as well! :)
So smart! I’m expecting a Blendtec in the next month, and am really looking forward to making my own almond milk. What a great way to use the whole almond and have zero waste!
I love recycled recipes! And, I think all your “holic” behaviors benefit us greatly. :-) I’m all about nice crunchy gluten-free crackers. ;-)
See you soon, dearie! xo,
Shirley
is the cooking time REALLY 20hours?
Thanks for the recipe! I have just started eating raw and am glad to have found your recipe for the crackers.
20 min?
hey everyone, i made these and it is indeed 20 hours :-)
Do you have a nutritional break down of the recipe?
Thanks :-)
Elana,
This looks amazing. Curious, would a dehydrator be able to work in place of the oven?
Yay! I’ve been craving some crackers to spread stuff on for a week now, and now I know I can make some with my almond pulp. Thanks so much for this recipe!!
I’m allergic to anything involving grapeseed, unfortunately! Is there a different kind of oil that I could substitute?
I’ve made them with olive oil, and it worked out just fine. I believe that you could use almost any oil that you are not sensitive to.
Great idea in using the pulp! My husband makes fun of me because I’m the queen of using every scrap in the kitchen. These are right up my alley!
Thank you.
Seeing as this week is the week I attempt making almond and cashew milk, I think it will also be the week I will make these crackers. If they’re even half as good as Betsy’s Multigrain ones, I will be very happy.
These are really good. I’d recommend using a large cooking sheet and multiplying the recipe because they are going to go fast! Also, I used almond flour, not almond pulp and it turned out great. It is dryer than pulp so you have to add some water until it reaches a playdough-like consistency; then roll out. It also only took about 12 hours of drying time for me on 170 (the lowest my oven will go)
20 hours? for real?
I just made these last night and they are delicious! I’ve tried making several things with almond pulp, only to be disappointed at the “chalky” taste. These crackers, however, the chakiness is minimized my the crunchiness and herbs. This will definitely be a staple recipe after I make almond milk.
I’ve featured this recipe on my website this week…thanks so much for sharing!
Trying these for the first time–in the oven at 170 as I “speak” (thanks for the tip re: the 12 hours).
A couple of modifications: I didn’t have any thyme, so I used some Chef’s Shake and a little more salt than called for–was just too bland for me without. Looking forward to seeing how it turns out!
Also, instead of parchment, I rolled these out between two Demarle Silpat mats, baking, of course, on the bottom one. Worked like a charm–minimal sticking. I really hate throwing stuff away, even parchment paper. :)
My oven doesn’t go below l70, so I’m trying your almond pulp crackers at that temp for 8 hours (give or take). Will let you know how this works. Thank you for the recipe! dm
I have tried to make these 3 times now and they just wont stick together. Any thoughts? The crumbs are amazing – I’m thinking I’ll try them on top of Mac and Cheese next, but I want these crackers! :-)
Elana, do you take the skins off by blanching first? I usually soak my almonds overnight before making almond milk. I blanch and remove the skins when I intend to recycle the pulp, usually by dehydrating it then throwing some into meatballs or meatloaf as a binder. When I leave the skins on, I throw the pulp into the compost. Reuse, recycle!
Made these last night, subbing fresh rosemary for the thyme and they are really good! Although completely forgot about adding the flax seed until the dough was all rolled out and cut. I’m sure it will give the crackers a better texture next time. Thanks again for a great and useful recipe :-)
I made these and enjoyed them, but then decided to experiment a bit. I used 1/2 cup almond pulp and 1/2 cup hazelnut pulp. Then I omitted the thyme and added 1 Tablespoon coconut sugar and 1 tsp cinnamon. They are delicious and don’t last long in our house.
I want to try making these crackers however my oven won’t go below 170 deg. Not sure how long I would bake them at 170 vs 135 deg.
Gary, there was a post by Christy on 17th March 2011 stating she did this at 170 deg for 12 hours. Hope you’re still not waiting, as you’ve been waiting a while ;~)
This recipe made me smile, Elana. With you being so innovative and busy in your kitchen, I can’t imagine your oven being empty for 20 hours straight! You continually amaze me. :o)
Am trying these crackers at the moment, just realized before putting them in oven that have to time them for 20hrs. Wow . Being I have to go out at some point will probably have to switch off oven till I come back , then on again. Dose anyone know if I’ll ruin the whole thing by doing that?
I tried Elena’s vegan crackers and they were a hit , only took a couple of min in the oven.
I am wondering if coconut pulp leftover from making coconut milk would also work with this recipe?
Has anyone tried to make these NOT raw by putting them in the oven at like 375 for 15 min or so??
I can’t help wonder at the cost of heating your oven for 20 hours.
THANK YOU!! I generate tons of almond pulp but have not had a good recipe for using it up (I’ve also made a ton of almond flour from it but don’t have good vegan recipes for using that either, and I avoid gluten too). So this is a long way of saying I cannot wait to try this. Quick question– when I make this type of thing, one side is nice and smooth because it was against the Teflex sheet, but the other side is not as smooth (depends on how diligent I am as I smooth it all out with my spatula). Your photo is beautiful, the crackers are so smooth. Are we seeing the Teflex side? Or are they that smooth on both sides? If they ARE that smooth on both sides, I’d love to know how you do that please.
Is bake time supposed to be 2?
Thanks
The dial on my dehydrator indicates 135 degrees F is for fruits and vegetables, whereas 105 degrees F is for nuts and seeds (what this recipe consists of). Isn’t 135 F too high?
This is THE Best use of almond pulp ever!!!! Finally. The downside with these crackers is I can’t stop!