Almond Pulp Crackers Recipe (No Egg!)
Servings: 5
Calories: 181kcal
The next time you make a batch of almond milk, don't toss the leftover pulp! Save it and make these crunchy almond pulp crackers. You won't have to dry the pulp or add any extra flour to get started. They have the perfect amount of seasoning and bake in about 30 minutes, making them an easy, gluten-free snack. (That also avoids food waste!)
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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 information is for approximately 7 crackers, if you get 30 total from the batch. This information is automatically calculated and doesn't take into account that some fat has been removed from the almonds while making almond milk, so it's very difficult to be accurate with this one!
Update Note: This recipe was published in 2015 and updated in 2026 with better directions.
Nutrition
Calories: 181kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 113mg | Potassium: 14mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.2mg