This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’ve recently made a batch of homemade almond milk and are wondering what to do with the leftover pulp, these almond pulp crackers are a delicious option. They are made from wet, leftover pulp, meaning you don’t have to dry it out or take any extra steps before making these crackers.
What I love about this recipe is that it’s egg-free, gluten-free, vegan, and Paleo-friendly, making it the perfect cracker for those on special diets. (While also preventing food waste!)
I think it’s worth mentioning that you’ll get better at making these crackers with practice. The first time I made them, I rolled the dough too thickly! The thinner you can make them, the crispier and more delightful they are to eat.
Healthy Cracker Ingredients
- Leftover Almond Pulp. This recipe assumes you’ve made a batch of almond milk using 1 cup of whole almonds. Squeeze out as much moisture as possible from the milk, so the leftover pulp isn’t too wet. Do not use almond flour as a swap; they aren’t the same!
- Ground Flax Seeds. Flax acts as a binder, helping the crackers hold their shape without an egg.
- Olive Oil. Much of the fat naturally found in almonds is removed when you make almond milk, so the leftover pulp is quite dry and chalky. Adding olive oil helps make these crackers more pleasant to bite into! I’ve used the minimum amount needed, so I don’t recommend trying to cut back on this ingredient.
- Spices. Salt, garlic powder, and ground thyme help create a flavorful seasoning. (You can leave out the thyme if you like, or add in some freshly chopped herbs.)
How to Make Crackers from Almond Pulp
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (I use a half-sheet size pan that is 18×13-inches.)
Transfer the damp almond pulp from the nut milk bag to a large mixing bowl, then add in the ground flax seeds, olive oil, salt, garlic powder, and dried thyme. Stir the cracker mixture until it looks relatively smooth and uniform.
Note: If you don’t plan on making these crackers immediately after making a batch of almond milk, transfer the pulp to an airtight container with a lid. Store it in the fridge for up to 3 days. If the pulp dries out in that time, you may need to use a splash of water to help the dough come together.
Step 2:
Transfer the mixture to a large piece of parchment paper that fits in your baking sheet. Flatten the mixture with your hands briefly, then top with another piece of parchment paper to prevent sticking.
Use a rolling pin to flatten the crackers, making them as thin and uniform as possible. I aim for 1/8-inch thick, but the flatter you roll the crackers, the faster they will bake, and the crispier they will be. The edges of my crackers usually end up cooking a little faster than the middle, because the edges get thinner.
Want to save this for later?
I'll email this post to you, so you can come back to it later!
Remove the top sheet of parchment paper and use a pizza cutter to score the crackers into squares. This will make them easier to break into pieces later! Pierce the crackers with a fork to help them bake faster, too.
Step 3:
Transfer the parchment paper with the scored crackers to the baking sheet. Then bake at 350ºF for 15 to 20 minutes. You’ll only need to watch these closely if you make them very thin. Mine are on the thicker-side in these photos, so they needed a full 20 minutes of baking.
When the timer goes off, remove the pan from the oven and let the crackers cool briefly, just until you feel comfortable handling them. Then break the crackers where you scored them.
Flip the crackers over, for even baking, and return them to the oven. I usually bake them for 15 more minutes, but watch the edges closely to make sure they don’t start to brown earlier than that.
Almond Cracker Serving Tips
Once the crackers look golden brown on the edges, remove them from the oven and let them cool completely. They will become cripier as they cool.
Serve them right away with your favorite dips and toppings. Leftovers will keep best in an airtight container in the fridge, as these crackers are even crispier when chilled.
Almond Pulp Crackers Recipe (No Egg!)
Ingredients
- 1 scant cup damp almond pulp (the amount leftover from making 1 batch of almond milk)
- 3 tablespoons olive oil
- 1 tablespoon ground flax seeds
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme (or any herb of choice)
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, combine the almond pulp, oil, ground flax seeds, salt, garlic, and thyme, and stir well. Transfer the mixture to a sheet of parchment paper, then place another sheet on top. Use a rolling pin to roll the cracker mixture to about 1/8-inch thick, or as thin as you'd like your crackers. (The thinner they are, the crispier they'll be.)
- Remove the top sheet of parchment paper, then use a pizza cutter to score the rolled dough into squares, making about 30+ crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly.
- Place the sheet of parchment paper with crackers on a large baking sheet. Bake at 350ºF for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more. Watch the pieces around the edges of the pan, as they will bake faster. Remove any pieces that are browned, so they won't burn.
- Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer (and be crispier!) when stored in a sealed container in the fridge. You can store them for up to 2 weeks in the fridge.
Notes
Nutrition
More Recipes to Try
- Red Lentil Soup
- White Bean Dip
- Apple Cider Vinaigrette
- Miso Soup without Tofu
- Anti-Inflammatory Chocolate Walnut Bars
If you try these almond pulp crackers, please leave a comment and star rating below to let me know how you like it.
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.
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!
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!
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!
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! 🙂
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.
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.
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.
Right on!
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!!
I’m so glad you enjoyed them!
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!
Ohhh these crackers look absolutely delicious!! I miss crunching on crackers sometimes and def need to make these asap!
These look amazing! Can I use ghee instead of oil?