« Orange Ginger Sauce

Irish Soda Bread »


Almond Pulp Crackers

gluten-free vegan almond pulp crackers recipe

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

print

  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer the bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. 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


posted on March 9, 2011

  1. 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.

  2. Katie @ Nourishing Flourishing @ nourishingflourishing.com

    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!

    • If you don’t have a dehydrator, try this. Preheat the oven to 200, or the lowest temperature. Place the cookie sheet inside and turn it off. In the morning or when the oven is nearly cold, take out the cookie sheet and repeat. In three cycles, you will have attained the same result and it will still be raw.

      My mother did not have a yogurt maker and always did this: preheat, place mixture inside, turn off. It worked every time.

  3. Laura rechtfertig

    Wanted to confirm the cooking time is really 20 hours….

  4. 20 hour bake time, is that a typo? Is it supposed to be 2?

    Other than that, sounds DELISH!!

  5. Wonderful idea. We have made playdough with leftover juicing pulp before, so you definitely earn points in my book for not wasting!

  6. jo

    I bet you could use a dehydrator on these too, they look amazing, thanks for the great recipe :)

  7. Good idea! I’ve wondered what can be done with leftover almond pulp/meal!

  8. Cassi Friz @ cassifriz.com

    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!!!!

  9. Charlotte Moore

    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!!!

    • Goin’ Paleo

      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!

  10. 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!

  11. Ahhh I was always looking for an interesting way to use that almond flour pulp!

    Awesome!

  12. Wendy Wawrysh

    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

  13. Shari

    Yay! Thank you for this great use of the leftover almond pulp! I appreciate your innovative and tasty ideas!

    Best,
    Shari

  14. Sharon

    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.

  15. Ashley @ Taste for Healthy @ tasteforhealthy.blogspot.com

    How delicious do these look?! So creative as well! :)

  16. Jenny Eliuk @ Stay on Path @ stayonpath.blogspot.com

    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!

  17. Shirley @ gfe @ glutenfreeeasily.com

    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

  18. maria

    is the cooking time REALLY 20hours?

  19. Sheila

    Thanks for the recipe! I have just started eating raw and am glad to have found your recipe for the crackers.

  20. dominica

    hey everyone, i made these and it is indeed 20 hours :-)

  21. Giggles

    Do you have a nutritional break down of the recipe?
    Thanks :-)

  22. Lauren Brooks @ kbellqueen.blogspot.com

    Elana,

    This looks amazing. Curious, would a dehydrator be able to work in place of the oven?

  23. Reiko

    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!!

  24. Liana

    I’m allergic to anything involving grapeseed, unfortunately! Is there a different kind of oil that I could substitute?

  25. Genevieve @ mamanatural.com

    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.

  26. Kathieunder100 @ kathieunder100.blogspot.com

    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.

  27. Christy

    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)

  28. Kelly- 18 Hour Kitchen @ 18hourkitchen.blogspot.com

    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.

  29. I’ve featured this recipe on my website this week…thanks so much for sharing!

  30. Cynthia

    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. :)

  31. Dorothea

    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

  32. Farm Mom Corinne @ willowsedgefarm.blogspot.com

    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! :-)

  33. Barbara

    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!

  34. 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 :-)

  35. Tali

    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.

  36. Gary

    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.

  37. Cathy in Georgia

    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)

  38. Molly

    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.

  39. Lorraine

    I am wondering if coconut pulp leftover from making coconut milk would also work with this recipe?

  40. Julia

    Has anyone tried to make these NOT raw by putting them in the oven at like 375 for 15 min or so??

    • Tabitha

      Yes, I’ve cooked them at 350 for 12 to 15 minutes (I think…have a batch in the oven right now since it’s been a while) and then let them cool on the baking sheet for 30 minutes just like the crackers in Elana’s Almond Flour cookbook.

      At 135 it does take 20 hours. I have a dehydrator but want some crunch right now.

  41. Maija

    I can’t help wonder at the cost of heating your oven for 20 hours.

  42. 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.

  43. Is bake time supposed to be 2?

    Thanks

  44. Laura

    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?

  45. VIpanfried

    This is THE Best use of almond pulp ever!!!! Finally. The downside with these crackers is I can’t stop!

  46. Thank you for the share! These crackers look fantastic. I’ve made sweet ones, but never savory. This is inspiration to try something new :)

  47. Anita

    Dear Elana,

    I just wanted to thank you for your wonderful recipes and books!

    I am a Canadian physician who was brainwashed by the low-fat craze for two decades, until reading “Wheat Belly”, by a Cardiologist,Dr. Davis, a few weeks ago. Changed my life!

    Over the past month I have cut out gluten and wheat, and am trying to maintain a low glycemic diet. I was a true carb addict and exercised religiously, limited calories, to stay slim. Now that I am eating healthy fat and lots of protein again, I am satiated after eating and feel better than I have for years, without the highs and low triggered by a diet based on so-called “healthy whole grains”.

    I stumbled across you recipes online, then purchased your two books. Thank you! Clearly you are gifted, and your recipes have made this seemingly monumental lifestyle change a breeze. Even my toddler is enjoying the healthy treats!

    I don’t know if you’ve tried Coconut nectar and sap, but they are a low glycemic alternative to agave that I’ve been experimenting with in your recipes. It is more expensive than agave but less expensive than yacon, and more widely available (in Toronto anyway).

    Thank you again, Elana. You’ve been instrumental in my diet and lifestyle makeover!

    Anita

  48. First time making them.

    I most definitely did not bake these on low for 20 hours. I baked them for 15 minutes at 350, then I let the residual heat bake them a little longer because I guess my pulp was extra wet. The edges got a little brown, but I don’t care. Maybe next time I will try 300 for 20 minutes?

    I ground up 1 tbsp of chia seeds in my spice grinder instead of flaxseed meal (I don’t use flax). I used olive oil (and a little more) and rosemary. I also added in an egg for good measure. I had no problem with them sticking to the parchment and they held together nicely. I might even try them again without the egg.

    My problem was with the almond milk making process. It took FOREVERRRRR to strain!? First time making that as well. I finally got so impatient after hours, that I wrung it out with my hands.

    Both the almond milk and crackers were REALLY delicious and I didn’t notice the sweetness or vanilla in the crackers at all.

  49. Joanne Richards

    Are you recipe temperatures in Fahrenheit or Celsius? 135° is 135 degrees, if doesn’t say if that’s 135F or 135C? I’ve never seen a recipe which doesn’t specify temperature.

  50. Paul

    Not bad! I left out the unhealthy oil and baked at 350º for about 15min. Fun to experiment.

  51. Carly

    Wow! 20 hours is a bit extreme, may try this cutting down on the time, I’m not awake for 20 hours at a tine let alone my parents letting me have it on for that long! xD They look good though!

  52. Heather L Hoynes

    I don’t have a dehydrator either but recycle mine like this: i put pulp in fridge while in my ‘nut bag’ after a day or 2 i put in a baggy in freezer. Saving for a time i will make a pie… So excited I LOVE crackers more than pie, happy to not waste, Since its hot today you can catch me cooking tonight at 11! thankyouelana!

  53. Ekay

    Hi, it’s hard to find golden flaxmeal in my part of the world, is there anything else I could substitute with? Appreciate a recommendation. Thanks.

Leave a Reply

↑ back to top