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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.
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.
I made these crackers immediately after a batch of almond milk. They came out pretty awful. Very moist, not crunchy like you would expect from a cracker. I used an egg, instead of a flax egg, added fresh sage and rosemary, not dried. I will try again, any feedback, would be greatly appreciated. The crackers pretty much taste like cardboard. LOL
I made these with oat pulp and they were delicious. I could probably skip the egg next time. I used ground rosemary & pepper and less oil. Thanks so much!
I love your crackers!!!!!! They are amazing. So simple and so easy.
Thanks for your wonderful inspiration.
Wow! I just made your cracker recipe using leftover blanched almond pulp with Asaro Agrumati Lemon olive oil and rosemary. I can’t believe how good these turned out! (These are my first crackers ever in the history of my life.) I will make variations of these again and again. Thank you for your wonderful innovation!
I had 8 cups of almond okara left after making almond milk. I quadrupled your recipe carefully and was afraid it wouldn’t turn out cause the dough was mealy and not holding well together. Nevertheless, about 75 o/o held together. My next batch I added flour and they hel together better. What helped bake mine more evenly was that I rolled the dough with a 1/8″ rolling pin guides (dough planets) and used my airbake pans. Although it was time consuming, it was worth the effort, because their taste is like none other store bought brand. Megan, thank you for your ingenuity in the kitchen with healthy alternatives.
I made these with Brazil nut pulp left over from making Brazil nut milk. They were absolutely divine. I ate the lot in one sitting and I had doubled the recipe! I used garlic rosemary and thyme. Will definitely make them again. I might try and add parmesan next time for some cheesy snacks. Thank you so much for the recipe and inspiration!
Just made your crackers, used chia paste and followed the directions exactly and they came out perfect and yummy! Thank you!
I made the almond crackers. Came out awesome. I am not vegan so I added an egg. Used half chia and half flax seed, used an Italian spice blend. I might add a little maple syrup or honey to give a little different twist. Also added a little black pepper. The sky is the limit. Thank you!! Love your page and blog.
I noticed you keep the almond skin on when you make your milk. I always peel mine after the soak. Not sure how this translates to the crackers, but mine were delicate and fine, and I could def see them going sweet, as I always use a few dates in making the almond milk. I prefer savory though. Thanks a lot for this recipe. I also used egg. Seemed perfect texture and rolled out too thin a few times before I got it right.
I tried this recipe for the first time and added nutritional yeast, they turned out amazing:)