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These crackers are an easy way to re-purpose the almond pulp leftover from making homemade almond milk.
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!
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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 tablespoon ground flax or chia seeds
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)
Water, as needed
Note: Due to reader feedback, this recipe has been updated to add the ground flax and water, to help make a vegan “flax egg” for binding this dough together better. Other readers have reported using a real egg with success, if you’d prefer to try that and omit the water and ground flax seeds.
Directions:
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. 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.
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.
Ingredients
- 1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
- 3 tablespoons olive or coconut oil
- 1 tablespoon ground flax or chia seeds
- 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)
- Water , as needed
Instructions
- 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.
Nutrition
Per Serving: Calories: 181, Fat: 17g, Carbohydrates: 4g, Fiber: 2g, Protein: 1g
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!
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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!)
Ok so these are too fabulous! I used pulp from half cashew, half almond milk (which was really good). These are so much better than the gf df crackers from the store that are sooooo hard. Thank you!
I made these with tigernut pulp (and I used an egg instead of flax, since I can’t have it). They turned out okay. I look forward to playing around with seasoning/herbs in these.
Not for me. I used an egg instead of the flax egg, maybe that is why. But I did not like the texture. I thought it would be more like a cracker from the store.
Amazing recipe, so glad I stumbled across this. I have made these crackers multiple times, I don’t add water and I include both flax and chia seeds. In some batches I add sesame seeds for flavour, I love them with rosemary and I’m trying again today with pumpkin seeds for anti parasitic and sunflower seeds for additional good fats, this time I have left the mixture thicker and will flip it to cook both sides ( as I usually do) I’m hoping it might be a substitute for a bread, looking to top with avocado, tomatoes and basil as a keto-ish breakfast. Thank you so much for this stellar recipe – I’m in love!
Thank you for sharing your recipe! My almond pulp was super moist, so didn’t add any oil and figured I would test it out. I added 2 t of Trader Joe’s Green Goddess Seasoning. Good flavor and some might want to add salt. I don’t use much salt when possible. I knew this first batch would be a total trial. Tasty and next time will keep them a bit thicker and I am leaving them in the oven with the heat off, as the oven cools down. Anyone else make them without oil? Always trying to keep calories down, since I could eat the whole pan!
I followed instructions, exactly as they are listed, and my mixture was so moist. I did not even add any water. I ended up having to add flour, and it was just a total mess. There is something off with the instructions.
Tried the recipe with red lentil pulp. Turned out great! Thanks for the recipe!!
I love this. I used cashew pulp that also had turmeric and ginger from making golden milk. I added chives, rosemary and cilantro. Sooooo good.
oat pulp worked a charm!
Thank you for reporting back! Glad it worked for you!
I have pulp from making oat milk— read through the comments to see if anyone else used oat pulp but didn’t see — do you know if this will work? Thank you