Almond Pulp Crackers are my “go to” cracker recipe for using up my pulp after making milk in my Almond Cow. It’s really quick to come together, just roll it out between two pieces of parchment, cut and bake. The baking takes the most time because you want to be sure they dry out and become crispy.
You can use any leftover pulp, it doesn’t have to be just almond. I added Nutritional Yeast or Parmesan Cheese at the end for a flavoring if you choose. You don’t really need it, but it’s something to change up the flavor of the crackers if you like.
If you’d like to read a little history on how this recipe came about, read my post on my Almond Cow Review.
Almond Pulp Crackers
- 1/2 cup Leftover Pulp from Nut Milk
- 1/4 cup Flour I use whole wheat, but any flour will work
- 2 tbsp Chia Seeds
- 2 tbsp Ground Flax Seeds
- 1/2 tsp baking powder
- 1/2 tsp Onion Powder Substitute garlic powder, or use a mixture of both
- 1/4 tsp salt
- 2 tsp Dried Parsley Flakes optional
- 2 tbsp nutritional yeast optional, Substitute Grated Parmesan Cheese if you aren't vegan
Preheat oven to 350F. Mix all ingredients well in a bowl. The Nutritional Yeast is totally optional, if you want a "cheezy" flavor, add it or substitute parmesan cheese.
I use two small sheet pans 8 1/2x12 because I bake in the convection oven. So I split the dough in half. Using a sheet of parchment paper, scoop out half the mixture and cover with another piece of parchment. Roll the dough out very thin. Probably less than 1/8 inch.
You can brush the dough with a light coating of olive oil if you like, but it's not necessary.
Cut the dough into the shapes you want with a knife. I like to sprinkle them with a little salt, but that is totally up to you.
Transfer to your baking pan, parchment included, and bake for about 20-25 minutes rotating the pan half way through. The amount of time will depend on how thin you roll the crackers.
Let cool on the sheet and store in a covered container.
The seeds are optional, if you don't have one or both of them, just omit them. I like the crunch they give the cracker, plus they make the crackers super good for you!
I do this in two batches, because of the size of my oven. If you use a regular oven, you can bake them on one large sheet pan in one batch.