Use up leftover almond pulp from making almond milk and repurpose it into these easy vegan almond pulp crackers flavored with simple herbs and spices. Gluten-free and paleo approved.
Oh look, it’s another almond pulp recipe!
Today, we’re talking almond pulp crackers!
This was actually the first ever almond pulp recipe I made way back in the day when I had a short lived stint with making homemade almond milk so I knew it worked.
I just had to remake, shoot some pictures and even decided to make a short little impromptu video of it (while wearing a horribly old t-shirt from Target and the sweatpants I spend almost every day in during the winter – so you can tell I’m not lying about it being impromptu).
Of all the almond pulp recipes, this one is probably the easiest.
There’s just 6 ingredients (and that’s counting salt, pepper and water) needed to make almond pulp crackers and besides a little bit of effort in rolling, cutting and flipping, it’s pretty much a breeze.
What’s fun about making crackers from scratch is that you’re able to control the flavors.
I used a simple fresh herb mixture of what I had on hand which was thyme but any combination of fresh herbs you like or have access to will work great!
Sage, rosemary, oregano, minced garlic, different flavored sea salts or any seeds like poppy, sesame, flax, etc. would be great flavor variations to the almond based crackers.
The one recipe trick to note is the use of two sheets of parchment paper while rolling out the dough.
Don’t try to skip the top sheet, your rolling pin will stick to the dough as it’s quite wet from the almond pulp and it will just be a total mess. The parchment paper on top makes easy work of rolling the dough to 1/8″ thick.
I used a pizza cutter in the video but a sharp large knife will work as well to cut into cracker shapes. If you prefer a shape other than squares, go with that!
You’ll also want to make sure you flip the crackers half way through the baking time so each side crisps up. When they start to turn golden brown around the edges, you know they’re ready to pull out of the oven.
From a dietary perspective, this almond pulp cracker recipe is one everyone can enjoy. They’re vegan, paleo (Whole30 compliant too) and gluten-free by nature.
They’re a great addition to any cheese/charcuterie board, good for dipping in hummus or guacamole and even great crumbled on top of a soup.
To store the crackers (which I doubt you’ll have to because they go fast!) – you can keep them at room temperature for about 3 days. I prefer this to refrigerating as they tend to lose their crispiness once put in the fridge.
Making crackers with leftover almond pulp from homemade almond milk is probably by default recipe when I don’t have the energy to make anything else.
I hate wasting food so I refuse to throw the almond pulp out but if I’m having a day where pulling a bunch of ingredients out of the pantry just doesn’t sound appealing, making almond pulp crackers is my go to.
*Note that leftover almond pulp will keep in the refrigerator for about a week. So don’t feel like you have to use it right away the same day you make almond milk.*
There are definitely times it sits around for a few days before I get around to using it.
But then once I do, I tend to end up eating these fresh out of the oven with whatever dip I have on hand as an impromptu snack.
Other times, when the motivation strikes, I’ll end up experimenting and things like the almond pulp oatmeal chocolate chip cookie recipe I’ll be posting soon is the result.
Can’t wait to share that one with you guys because while almond pulp crackers are easy and delicious, I think we can almost all confidently say cookies > crackers. Yes?
For more appetizer recipes like these homemade almond crackers, try one of these:
- 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
- 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.
Amount Per Serving: Calories: 107Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 132mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g