Easy Almond Pulp Crackers (Vegan, Paleo)


These crackers are an easy way to re-purpose the almond pulp leftover from making homemade almond milk.

almond-pulp-recipe

I’m usually too impatient to dry the leftover almond pulp in an oven or dehydrator, so this recipe is as easy as it gets– there’s no added prep work involved! You can use the wet pulp immediately after making a batch of almond milk, or you can store it in a sealed container in the fridge for up to 3 days, to make these crackers at your convenience. (I’ve even tried using frozen almond pulp! It works well, too, as long as it’s thawed completely before use.)

This recipe is completely adaptable, so feel free to use any ingredients you have on hand. I’ve made them with both olive oil and coconut oil, fresh herbs and dried herbs, and they turn out crisp and delicious every time!

Easy Almond Pulp Crackers (Vegan, Paleo)
Makes about 20 crackers

Adapted from Yum Universe

Ingredients:

1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
3 tablespoons olive or coconut oil
1/4 teaspoon fine sea salt
2 tablespoons fresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
1 garlic clove, minced (optional)

Directions:

Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, salt, herbs, and garlic, if using, and stir well. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about 1/8-inch thick, or as thin as you’d like your crackers to be. (The thinner they are, the crispier they’ll be.)

almond-pulp-recipes

Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.

almond-pulp-crackers

Cool the crackers completely before serving. They should keep well at room temperature for a few days, but they’ll last even longer in a sealed container in the fridge.

paleo crackers

4.6 from 23 reviews
Easy Almond Pulp Crackers (Vegan, Paleo)
Author: 
Serves: 20 crackers
 
An easy cracker recipe to re-purpose the almond pulp leftover from making almond milk!
Ingredients
  • 1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
  • 3 tablespoons olive or coconut oil
  • ¼ teaspoon fine sea salt
  • 2 tablespoons fresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
  • 1 garlic clove, minced (optional)
Instructions
  1. Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, salt, herbs, and garlic, if using, and stir well. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick, or as thin as you'd like your crackers to be. (The thinner they are, the crispier they'll be.)
  2. Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.
  3. Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer in a sealed container in the fridge.

Notes:

  • My favorite herb combination so far has been freshly minced garlic + chives, but fresh rosemary makes for a delicious cracker, too! Since this batter is completely vegan, you can taste before you bake, adding more salt or seasonings as you see fit.
  • I haven’t tried this recipe using other nut pulps yet, so please leave a comment below if you have success with substitutions. (Since some nuts like cashews, don’t leave much of a pulp when making milk, this recipe won’t necessarily work with every type of nut pulp. Experiment at your own risk!)

Enjoy!

Reader Feedback: What’s your favorite type of cracker? I’m going to try adding nutritional yeast next time, to try to make a vegan “Cheeze-it” with almond pulp. (I already have a vegan Cheeze-it cracker recipe using whole nuts, if you’d prefer to skip making the nut milk!)

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

103 thoughts on “Easy Almond Pulp Crackers (Vegan, Paleo)

  1. Kayla

    What an awesome idea!! I’m always looking for ways to use my leftover almond pulp and this is such a great and healthy way. Thanks for the recipe!

    Reply
    1. Kayla

      I made two batches of these today. My first batch burned, I rolled them thin but by the time the first 20 minutes had gone by in the oven, they pretty much burned. There was one little spot that wasn’t burned and the taste was spot on, though! For my second batch, I didn’t roll them as thin. They turned out better but when I went to flip them, they totally turned into crumbs! I baked them both on a metal pan on parchment paper on a center rack in the oven. Do you have any advice as to what I’m doing wrong? The taste of these are great but I’d like to have crackers next time instead of crumbs. Has anybody else had this trouble? Thanks!!

      Reply
      1. Megan Gilmore Post author

        Are you definitely using almond pulp (leftover from making milk) and not almond flour? Using almond meal or flour would result in a crumbly cracker. Otherwise, I’m not sure why they’d be that crumbly when you flip them! Maybe try adding less oil next time?

        Reply
        1. Kayla

          I couldn’t make the crackers right after I made the almond milk so I put the almond pulp in the refrigerator for a day so maybe that made a difference? I wonder if the pulp lost moisture because after I added the oil, the mixture was already crumbly. It didn’t look as moist as the pictures you have. I’ll definately try it again and experiment a little more. Thanks!!

          Reply
          1. Pooja

            Mine came out really great, the pulp had been in the fridge for 3 days because i needed to buy parchment paper. After i mixed the everything together with my hand i bound it all together into a ball before rolling it out.. maybe try that? I’m going to do mine a bit thicker next time… i can see these being made twice a week, every time i make almond milk!! thanks sooo much for the recipe

      2. Chelsey

        I had this problem as well! I have only tried making the one batch. I had a little over a cup of almond pulp (after making almond milk), so I added just a touch more oil (1/4 of a tsp maybe), and smushed it all together really well. I added chives, rosemary, and grated garlic. I had a few that turned out ok, but for the most part half of them came out burnt (closer to the edges of the pan) and the other half were soft in the middle still (these were in the middle of the pan). I had them on parchment paper. Like others have said, the flavor was incredible! But when I tried to flip them they just fell to pieces, I tried mushing them back into forms and just continued baking them, but they are not right. I really really want these to work! So, I will try again after my next batch of almond milk in a week or so.

        Reply
        1. Stacey Rae

          Hi, perhaps trying not flipping them over. Also, turn the baking sheet a few times might help to help out the evenness of them baking. It may help to turn your oven down a bit if they are still continuing to burn.
          These are delicate crackers, so I watch them closely and set the time in smaller increments to monitor everything is going well.
          I tried mine with dried basil, thyme, fennel and parsley and the nut pulp was Brazilian and hazelnuts.

          Keep of the good cooking all and have fun experimenting. πŸ™ƒπŸ˜‹

          Reply
      3. H K

        I added some cashews into my milk (about 1/3 cashews, 2/3 almonds) and I think they really helped the texture. Also added 1 tbsp of coconut oil instead of 3. Worked perfect!

        Reply
    2. carol

      I am having a bad time finding out what almond pulp is and where to buy it. Is anything able to replace it in a recipe?

      Reply
        1. Beverly

          I made the crackers using cashew pulp. I used olive oil, minced garlic, my own dried basil and a little sea salt. Absolutely delish!!! Thank you for sharing this easy, flexible recipe!!

          Reply
  2. Corinne

    You ROCK! We have been trying to figure out what to do with the pulp for years and keep debating getting a dehydrator. Cannot wait to try these. I love those little rice crackers, btw.

    Reply
    1. Corinne

      Just made these…they’re awesome! I used rosemary and raisins for a salty sweet cracker. The end crackers got too thin and are crumbly, but the middles that are 1/8″ are perfect! Thank you, Megan! I am so happy to have a use for the pulp (we have tried drying it in the oven in the past and it hasn’t worked). Would love to see more pulp recipes!!

      Reply
  3. Laura @ RYG

    I shudder when I look at the ingredients in store bought crackers. My kids of course love Ritz, but the ingredient list is just plain scary. And honestly, it’s the same for any store bought cracker out there ~ they just aren’t good for you! And probably do cause cancer with those ingredients. What a novel idea, make your own crackers. Rosemary is my favorite herb so that will probably be my choice.

    A lot of nights, when I’m super busy, I just find I make a fruit salad and serve the kids cheese & crackers so maybe you could file this under dinner for me, Ha! I can’t wait to make these and show the off to my family because I honestly feel guilty when I give my kids store bought crackers.

    Reply
  4. asia

    You are amazing. Thanks for this recipe. My food processor doesn’t make fine flour so i was wondering what to do with my leftover almond pulp.
    I already have some oven dried almond pulp which i wonder will work in this recipe somehow.

    Reply
  5. juliann

    can i use regular almond flour in place of pulp. i dont have pulp.im a cheater i buy my almond milk.
    thanks for all the great recipes. we enjoy a lot of them. keep them coming.

    Reply
    1. Megan Gilmore Post author

      I think regular almond flour would create oily crackers with this particular recipe. Maybe adding an egg would help bind them, though? I’ll see if I can come up with something using almond flour next time. πŸ™‚

      Reply
    1. Megan Gilmore Post author

      It’s reclaimed wood from a local woodworker. It’s definitely challenging to find good wood backgrounds!

      Reply
  6. Laura

    Love this idea for using almond pulp! (I also use it in pesto and muffins.) Just tried the recipe with some dried parsley, rosemary, pepper and garlic. Also had a little less almond pulp, so I added a little almond meal/flour,flax seed, pecans, pepitas and chia seeds just for the heck of it. Very rich and tasty crackers!

    Reply
  7. VanillaMacaroon

    NO WAY!!! What an awesome idea! I think it’s the smartest way I’ve heard of to reuse almond pulp. Thanks Megan, can’t wait to try πŸ™‚

    Reply
  8. Barb

    I love your website Megan and how sweet you are! I made these crackers yesterday. They are great with hummus. But we found them to get stuck in our throats if eaten by themselves. I think made with almond flour and adding some moisture to mimic the consistency of the pulp would work great and maybe go down a little easier! I love experimenting with your recipes and am on your blog nearly daily! Thanks for your work for all of us who just want to copy your good ideas!

    Reply
  9. Danyelle

    I’m so glad to have stumbled across your site (while searching cauliflower pizza crust)… I’m learning to become gluten free after being diagnosed with thyroid disease. Great recipes!

    Reply
  10. Jodi Mcfarlane

    Epic fail, thought we’d give this a go with the left over pulp that we have which also had coffee in it, we make coffee with dates and almonds in our blender and wondered what to do with the pulp. Well, coffee biscuits are awful!! πŸ™ haha! we’ll have to try it with out the coffee!

    Reply
  11. Sharon

    I was just gifted a dehydrator and I am dying to try it out. If I do try these crackers in there, how long do you think?

    Reply
  12. asia

    I made these using my oven dried almond pulp. I had to add one egg, 3tbsp of peanut butter, and bit of extra almond milk. I used garlic powder, dried rosemary and parsley. They came out good.

    Reply
    1. Megan Gilmore Post author

      Maybe? I’ve never tried it, since making a batch of coconut milk produces a lot less pulp– you’d definitely have to collect a few batches worth to make the same quantity of pulp needed for this recipe. Please let us all know if you try it!

      Reply
  13. Tara

    I just tried making these immediately after making a batch of almond milk and they didn’t hold together for me. I ended up with all crumbs. I love the idea, though. I think I may try adding an egg next time.

    Reply
    1. Tara

      I tried making these again tonight, adding an egg, and they held together! They turned out nice and crispy. Woohoo!

      Reply
      1. Megan Gilmore Post author

        Thanks for letting us know that the added egg works. It seems that this is one of my “trickier” recipes, (since I think the wet almond pulp can vary by individual), so I appreciate your feedback!

        Reply
  14. Erin

    Ive made these twice now using hazlenut pulp. I don’t have a nut bag so I always strain the milk through a coffee filter over a fine sieve, so my pulp is a lot moister. Because of this I added a tbsp of tapioca flour and a tbsp of coconut flour . I also shut off the oven after the baking time and let them dry out another 45 min or so. They are fairly crispy and I really like them! My 10 month old baby loves them!

    Reply
  15. Pingback: Coconut Hemp Cookies | fried dandelions

  16. Sarah

    AWESOME recipe.. I use rosemary and thyme. One batch also burned, because it was too thin and I think the burned garlic was what tasted that gross then. This time I omitted the garlic, they even came out better. Just perfect! Thank you Megan!!

    Reply
  17. Emily

    I’m always looking for new ways to use my leftover almond pulp, and what a beautiful and delicious way to do it! Until I actually tried it. This disaster would have been comical if the process weren’t so time consuming. I followed the recipe exactly and ended up with a pulpy, mushy mess before they even went into the oven. Scoring them caused the pulp to pull apart and I ended up with little rows and piles of pulp on my baking sheet. Clearly the mixture was too wet. So I scooped up the mess, squeezed it out well in a clean towel and tried again. Little better this time but when I took them out halfway through to flip them they broke apart into crumbs. I don’t have time to fiddle around with recipes. I need things to turn out reliably well without a lot of fussing or adapting. Sorry, this recipe gets zero stars and an unpin.

    Reply
    1. Megan Gilmore Post author

      Sorry to hear that they didn’t work out for you. Almond pulp recipes tend to be tricky, since the amount of moisture squeezed out will vary by individual, which is why I don’t post them too often. I do my best to post recipes that are guaranteed to turn out well, so I’ll try to re-work this one to see if it can become more fool-proof.

      Reply
    2. Shelby

      Sorry. I just had to laugh at this ridiculousness. So sorry you don’t have the time to fiddle with recipes. You do realize these wonderful bloggers are giving you FREE recipes that they spent their time and money perfecting as much as possible? If you buy a cookbook and the recipe (that you followed EXACTLY) doesn’t work out you have a right to complain but for God’s sakes everyone stop being so rude. It is of course okay to offer polite opinions or suggestions but remember these recipes are gifts. Accept them politely or move on.

      Reply
  18. Valerie C.

    Just tried these today with rosemary, parsley and garlic. Officially ADDICTED! Thanks for this great recipe – I never knew what to do with my leftover almond pulp. Problem solved! πŸ™‚

    Reply
  19. Lydia

    I’ve been looking for an almond pulp recipe for the last few days and this is perfect. The crackers are delicious! Thank you thank you!

    Reply
  20. Andreea

    I made thouse and they were sooo good!!! Thank you very much for a grate recepe. Now I can make almond milk more often knowing that I can use the pulp too!

    Reply
  21. Kari

    I made them with coconut oil, garlic, and then all the fresh herbs growing in my backyard: thyme, cilantro, and parsley. I scored them dehydrated them at 110 degrees for about 8 hours though the time probably depends on the thickness of the cracker. They are a little crumbly, but not so bad I can’t pick up a piece and eat it. The recipe is very yummy and I’m glad I was able to use my dehydrator! Thanks!

    Reply
  22. Pingback: The Best Grain-Free Chocolate Cake Ever {+8 things to make with almond pulp} β€” Traditional Cooking School by GNOWFGLINS

  23. Helga

    Hi Megan,

    Thanks so much for this amazing recipe. After reading some of the comments I decided to add a ‘chia egg’ from your previous posts. The crackers turned out absolutely delicious. However, probably due to added moist, I had to bake them for another 20 min.

    Reply
  24. Wendy

    I just made these with a couple of adjustments. I used 1 tbsp dried basil, 1 tsp garlic powder and 1 tbsp nutritional yeast. I checked on the crackers at 10, 15 and 20 minutes–pulled out the ones that were getting really brown, and put the rest back in the oven. I did that for the second half of cooking too so that I could avoid burning that others reported.

    The cracker was a little dry and the flavor combination was bland. When I added a slice of Trader Joe’s Cheddar Porter to the cracker, oh my! The flavors and texture blended well. Thanks for the recipe and the inspiration. I’ll keep trying it until I get the combo that is perfect for me. I think I’ll skip the nutritional yeast next time and add more basil.

    Reply
  25. Pingback: A Game-Changer | Being Andrea Michelle

  26. Kara

    I bet these would also be good with maple syrup & cinnamon instead of herbs and garlic! I made mine with parsley, thyme, garlic, lemon juice, flax meal, chia seeds and topped them with flaked sea salt. So good!!!

    Reply
  27. Pingback: Weekly Menu – June 15-19 | FrameLife Media

  28. Brandy

    Wow! I made these with one teaspoon of caraway seeds and included the minced garlic. Super yum! I will be making these again and again.

    Reply
  29. Marie

    I tried making these crackers this morning and they turned out into crumbs…however they were ta tasty…any advice to get them to keep the cracker shape?

    Reply
  30. Michelle

    I had to completely change the recipe since following instructions left it crumbly — I do very well getting as much of the milk from the almond milk bag separated as possible so the almond pulp is quite dry… And then the amount of time for only one side at 350 burned my crackers so they were tossed. This time, I’ve added water and lemon juice and cut the bake time in half to ten minutes on each side… it worked!

    Reply
  31. Amanda

    I just made these today after making almond milk for the first time. They were fantastic!! I never would have imagined that something so tasty could be made from the leftover pulp. I used Italian seasoning and smoked salt, and they were great. I will certainly be making these every time I make almond milk. Thanks for the recipe!

    Reply
  32. Debbie

    It occurred to me as I was whipping this up that the consistency was similar to the cheeses used for manicotti, lasagna, stuffed pasta shells, tortellini, etc. I used coconut oil and chives. I will try making the crackers first, but then I am going to play with the herbs and the liquid to see if I can’t make an amazing vegan stuffed manicotti. And, in thinking about the liquid to add…the possibilities are endless. Could use an infused oil, aquafaba, etc. I’m so excited. This “batter” is delicious and I can’t stop nibbling on it.

    Reply
  33. Melissa

    This is perfect. I have been making almond milk for a couple months and have the pulp in the freezer waiting for a recipe that will work with “frozen” pulp. This worked great, just thawed in the fridge for about 24 hours.

    Reply
  34. Irene

    These turn out great! There so easy to make. My son is on a special diet and he’s a picky eater and he liked them. Thanks πŸ‘πŸΎ

    Reply
  35. MaryAnn

    They smell delicious as I anticipate my first batch. I had been buying that expensive grocery store almond milk and on a food blog the author mentioned making it. Well as a true DIY person, I bought 2 cups of almonds and proceeded to get my nerve up by reading the other blogs about homemade almond milk. Then I discovered that I could make crackers out of the pulp, oh bless your heart. I had planned to make hummus…well a lunch of hummus, almond crackers and a glass of almond milk, pure heaven. So, in a few I will be listening to the dishwasher doing the dishes, reading my book and enjoying the fruits of my labors. Blogs are my lifesaver, time saver and just general go-to place. Thanks a million!!! Mary Ann PS. my next batch will be cinnamon and stevia flavored almond crackers. Oh what heaven.

    Reply
  36. Blu

    Does anyone know the nutritional value if these crackers. I can’t imagin them being too low cal with the I gredipents in them πŸ™

    Reply
    1. Megan Gilmore Post author

      It would be REALLY challenging to calculate calories for these crackers, because much of the fat and calories are transferred into the almond milk– leaving just the fiber behind in the almond pulp.

      Reply
  37. Rita

    I used fresh thyme for the crackers coz I didn’t have any other. At least I got an excuse to use it since it was lying there in fridge for days😁

    Reply
  38. lucy

    I have just made these today using cashew pulp from cashew milk I made, (someone said you don’t get pulp from cashews but when I seived it I did?) Anyway so I made these with cashew pulp, olive oil, dried oregano and parsley, salt and garlic powder, they actually stayed together!!! Super impressed! I cooked them on a lower heat for about 30-40 minutes and they did come out as whole (though delicate) crackers! Mine seemed a little oily so I might adjust that next time and see what happens, I guess this might mean though don’t form correctly? Thank you for idea I am going to try and perfect it!

    Reply
  39. Aurora

    I used this recipe for adzuki bean pulp and black turtle bean pulp from making bean milk. Both turned out delicious! Thank you!

    Reply
  40. Jeanne

    Any suggestions as to how to rehydrate the almond pulp? I have a bunch of pulp from making almond milk but it has been dehydrated so it wouldn’t go moldy – should I try adding some almond milk back into it? How much? Or would I be better off adding water or egg?

    Reply
  41. M.Gregory

    My pulp was semi dry as I did not use right away. I added a little water until it held together. My end crackers burnt, but the rest were so good! They are fragile though, but delicious. Will continue to play with this recipe.

    Reply
  42. Tara B

    I just want to say thank you for a simple recipe that uses WET almond pulp! I made mine into sort of an “everything” cracker. I used olive oil, a few small cloves of fresh garlic, dried onion, rosemary and thyme, fresh cracked pepper, nutritional yeast, chia seeds, slightly ground flax seed, sesame seed and himalayan pink salt. I used a pizza cutter to score them, it worked pretty well. A little bit of dough stuck to it, but not too bad. They were a bit delicate when I did the step where you flip them, a few broke, but overall, they turned out GREAT! So easy and so delicious! Thank you again, I will use this recipe often.

    Reply
  43. Happy cooker

    So excited to try as I was very frustrated as to what to do with all that meal after making my milk thanks soooooo much

    Reply
    1. Jeanne

      Perhaps so, I just made for he first time and my first batch was the same way. Rolled them out a little thicker and they were still fragile but not as crumbly. Delicious taste! Added a mix of fresh rosemary and dill to mine!

      Reply
  44. Vivien Loh

    I used grape seed oil and dried mixed herbs (marjoram, basil, thyme, oregano). The cracker ends are slightly burnt but the rest are great. Thank you for this easy recipe!

    Reply
  45. Marie

    My ‘crackers’ came out more like crumbs, but they were quite delicious. Maybe I need to tweak the recipe a bit. Probably add an egg to bind it better…thanks for the recipe!

    Reply
    1. Leely

      Oh no, don’t add egg if you want them vegan friendly. Try Xantham gum instead. That’s what I use! You only need a pinch to hold it together.

      Reply
  46. Tamara

    So I found a good way to counter the crumbliness in these is to replace 1 Tbsp of the olive oil with sour cream or something of that consistency. I was out of it and used Tzatziki and they taste amazing! πŸ˜€ definitely doing these again πŸ™‚ you may have to add a little more than a Tbsp (maybe another tsp, I eyeballed it lol) until the texture is just right… But the ends didn’t burn as quickly and the flavor and texture is wonderful… Good luck everyone!

    Reply
  47. Leely

    Mmmm, I love this recipe! It’s one of the simplest I’ve ever used yet you can change the flavour in such a lot of ways. I have used it a few times now but my favourite flavouring is: using less salt; extra garlic and cinnamon instead of the herbs. I like eating them just plain

    Reply
  48. Adrianne

    I have tried several different cracker recipes and each time I was frustrated by the difficulty in cutting cracker shapes easily. Finally one day I hit on the perfect cutter – my pizza cutter. Simple, fast, and the dough doesn’t stick to it!

    Reply
  49. Mar

    I think I am missing something step from this recipe. I followed it perfectly and it doesnt “roll out” it just crumbles. I just forned a big square and couldnt make the little squares… It smells delicious but crumbly – can not form crackers. How can i play with this recipe , what can i add to make a solid mass and form little squares held together?

    Reply
    1. Megan Gilmore Post author

      This recipe seems to be finicky because you never know how much moisture will be left in your almond pulp. I think adding an egg would probably help with binding, but then it will no longer be vegan.

      Reply
      1. AT

        I’m having same issue as Mar. I used coconut oil (it wasn’t oil though, congealed) Rosemary & garlic. I also baked in a toaster oven, it smelled great, but ends burnt & middle gooey, crumbled on outside. The pulp was 2 days old… I’ll try again maybe right after I make milk & melt oil before mixing. Any other advise I’d love to hear, thanks!

        Reply
  50. Jen

    Ahhh very happy my crackers worked, made them straight after making almond milk for the first time! Going to try the next batch with fennel seeds, yum! I put a sheet of baking paper on top and used a wine bottle to roll out so that might help people with the ‘crumbling’ problem. Thank-you!

    Reply
  51. Lori

    GREAT! First thing I’ve made with leftover almond pulp that I’ve LOVED. Added cracked pepper, rosemary, and sea salt. Delicate, but tasty as can be.

    Reply
  52. Cassidy

    I used cashew/pumpkin seed pulp with sea salt and fresh rosemary. They turned out perfectly and absolutely delicious!

    Reply
  53. Missy

    Just found this recipe and I’m so glad! I’m on a low iodine diet right now and can’t have store bought almond milk due to the sea salt. I also have to greatly limit my grains so snacks like crackers are not much of an option. I’ve used some of my pulp from making almond milk in my smoothies and homemade granola bars but I still had so much left! I made a double batch of these crackers last night and they are almost gone! Here are the few things I did to make mine work since I didn’t have a nut milk bag to get my first batches of pulp more dry:
    First I added some ground chia seed. I’m going to try flax also. Whenever I make crackers my oven doesn’t bake them well. So I baked them at 300 instead and for longer. I also removed the edge crackers early to keep them from burning. The last thing is I did not flip them. I used parchment paper on aluminum air bake sheets and had two at different levels in my oven. I switched shelves halfway so the bottom sheet could get crispier on top and the top sheet more done on the bottom. Worked great! I’m going to try honey and cinnamon next!

    Reply
  54. Cantorsandi

    Success! As some other people had mentioned, I used an egg as well as the ingredients listed above. They’re tuning out wonderfully! I think next time, to keep it Vegan, I will try making a flax egg and see how that works. As I had just made my first batch ever of almond milk, your post was a lifesaver! Thank you for sharing this recipe and for encouraging people to leave comments.

    Reply
  55. sfg4ukim

    Making my second batch tonight. Just a hint . . . using a pizza cutter makes cutting the dough a breeze. This also works well with things like brownies & cake bars.

    Reply
  56. amanda

    awesome recipe will try it now but i will put sweet instead of savory since i started with dates and coco inside already. Wish me luck πŸ™‚

    Reply
  57. Gina

    I finally mastered this recipe by adding a small egg & that hat made this recipe perfect! I would add a photo but no way to do that on this comment page. No crumbling with this batch. Thank you so much for sharing this recipe. Love your website!!

    Reply
  58. Pavla

    Great recipe, Megan, success at the first attempt!

    I used almond pulp one day after making almond milk, added some herbs and cayenne pepper and I even added sesame seeds and also Sushi Nori flakes for extra nutritional value πŸ˜‰ I think that the important thing is to squeeze the pulp during milking as much as possible so that there is minimum water in it (It was the first time I made my own almond milk and initially, I only used a sieve. Then I digged a cotton cloth from somewhere and decided to give the pulp additional squeeze and I ended up with another 10 tbsp of milk!). My guess is that the crackers crumble during the process if the pulp is too wet. Why? Well, the final product, the crackers, should be all but water, right? So if our dough is too wet, guess what: the molecules of water that initially occupied some space in the dough leave a lot of tiny empty spaces after evaporation –> the dough doesn’t hold together tight enough and when the dough gets dryer and dryer in the oven, it tends to fall apart once we try to handle it. I hope it makes sense πŸ™‚

    BTW: I don’t think it is necessary to turn it over during the process. I made a thin layer of the dough on baking paper by pressing it and shaping it with my hands (rolling pin just didn’t work for me but I can imagine it would work if I put another sheet of baking paper over the dough to avoid contact of the dough with the rolling pin), then I cut it with pizza cutter into little squares, made holes in each square with a fork and baked it * without any turning * for 30 minutes in the oven preheated to 170 degrees Celsius (350 F). Then I kept on drying them in cca 75 degrees Celsius for at least another half hour just to make sure they get rid of any residual moisture. They look and taste perfect!

    I am definitely going to try it soon again, this time with poppy πŸ™‚

    Thank you!

    Reply
  59. Sue

    I have made these using 2 types of blenders. The consistency of the pulp is what made the difference in the cracker holding together for me. I made almond milk using a small blender and the pulp left was grain, larger pieces. This pulp made crumbly crackers. I bought a Vitamix and the almond pulp that leaves is much finer. There crackers hold together quite easily when cooked.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: