1scant cup wet almond pulp(the amount leftover from making 1 batch of almond milk)
3tablespoonsolive or coconut oil
1tablespoonground flax or chia seeds
1/4teaspoonfine sea salt
2tablespoonsfresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
1garlic clove, minced (optional)
Water, as needed
Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, ground flax or chia seeds, salt, herbs, and garlic, if using, and stir well. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers. 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.)
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.
Place the sheet of parchment paper with the cut crackers on a large baking sheet. Bake at 350 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.
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.