Almond Pulp Crackers

June 8, 2012
almond-pulp-crackers

Despite the torrential downpours we are experiencing in Ireland, I’ve been having fun in the kitchen making these yummy crackers. What makes these crackers so delicious and nutritious you ask? They are made with almond pulp. After making almond milk, use the leftover pulp of the almonds to make crackers that are full of protein, fiber, vitamins and minerals.

Seasoned with fresh rosemary, they’re vegan, gluten-free and super healthy. The most brilliant part about this recipe is you can customize it to your liking. Add any seeds, herbs and spices you fancy. You can even refrigerate or freeze the dough for later use if you don’t want to make it all up in one day. Who knew you could take leftovers and make the tastiest snack ever? I am still delighted with my afternoon snack.

crackers-made-from-almond-pulp

Almond Pulp Crackers

Ingredients:

  • 1 cup firmly packed almond pulp
  • 2 Tbsp. milled flaxseed
  • 1 Tbsp. olive oil
  • 1 Tbsp. fresh rosemary, finely chopped (I used the dried variety)
  • 1/2 tsp. sea salt
Directions:
  1. Preheat oven to 350° F (176° C).
  2. Combine all ingredients in a large bowl.
  3. Roll dough into a ball, press and roll to ¼ inch thickness. Transfer dough onto baking sheet lined with parchment paper.
  4. Cut dough into 2-inch squares with a knife or pizza cutter.
  5. Bake crackers for 20-25 minutes. Let crackers come to room temperature on baking sheet, then serve. Store in air-tight container.

 

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  • http://addsomesaltandpepper.wordpress.com Jessica

    These look great! I love that you used the what was leftover from the almond milk. How is Ireland? I have always wanted to visit. Do you live there permanently? Are there unique foods there?

    • Katie

      Thanks Jessica! I hate anything going to waste so the pulp was put to good use. Ireland is lovely but cold and rainy at the moment. I moved here from Iowa last summer and am really enjoying myself. It is the perfect place to visit! Where are you living? As far as unique foods go – basically meat and spuds. Nothing too crazy. We do have really nice veggies though which suits me better since I eat a vegan diet :)

  • http://www.fortheloveoffoodblog.com Sonnet

    Yum! This is such a wonderful idea! I got lazy for awhile and stopped making my own almond milk, but you have now given me reason to start up again! Thank you! :)

    • Katie

      Aww, I’m glad I was able to offer some inspiration. I know I can also stray from making my own almond milk from time to time. Its so simple yet easy to forget how fun it is to make. You’ll have to let me know what you think of the recipe!

  • Kristina

    Where would I find/make the almond pulp if I do not make my own almond milk?

    • Katie

      Thanks for stopping by Kristina! Thats a good question. Though you wouldn’t find almond pulp in a shop, you can purchase almond flour. Its a great option if you’re looking to bake items that are gluten-free. I haven’t tried making these crackers using flour, but I’m sure it would be possible! If you’re interested in experimenting with making homemade almond milk I did a post recently how to do so which can be found here. Hope you found this helpful.

  • Laura

    I made these crackers tonight, and they have a really great flavor. My question is, are they supposed to come out crispy? Mine are soft – they still are yummy though.

    • Katie

      Glad to hear you enjoyed them Laura! I’ve only made these crackers one time and they came out crispy. I would suggest keeping them in the oven just a couple of minutes longer. This should help dry them out.

  • pumpkinopolitan

    Hello!

    I just made these using soybean pulp since I made soymilk this week instead of almond. I used ground cumin and coriander in place on the rosemary and they were great! They were a little brittle but maybe that was because I rolled them out paperthin or because I wasn’t using almond pulp. Anyhow, I love how I can reuse the pulp instead of just throwing it away! Many thanks for sharing this recipe :)

    • Katie

      Hi Pumpkinopolitan – you’re so very welcome! :) I’m glad they turned out well for you using pulp other than almond. The cumin and coriander combination sounds real tasty. You’ll have to let me know if you try any other recipes.

  • Esther

    Yum…… These are so scrumptious! Thanks for the recipe, I will be dunking them in my fav raw tomato basil soup.

    • Katie

      You’re very welcome Esther! I’m so glad you enjoyed them. Pairing them with soup is an excellent choice :)

  • http://www.kaleandkumquats.blogspot.com cathy

    hey there…I stumbled upon your blog looking for some recipes to use up my leftover almond pulp (other than feed it to my already “big boned” pug) and these crackers look great! I’ll definately be bookmarking some of your other recipes as well!

    • Katie

      Hi Cathy, thanks for stopping by! I’m so glad you discovered my site. You’ll have to let me know what you think of the crackers :) They are one of my favorite snacks.

  • Christiane

    I just made these crackers for the first time and can’t stop eating. They are sooooo delicious. I just soaked some chick peas to make hummus for dipping later. Luckily I have a few more cups of the almond pulp in my freezer cause this batch will not survive to see the hummus;)
    Thanks a lot for the recipe!!!

    • Katie

      Hi Christiane! I’m so happy you’re enjoying the recipe :) The crackers really go perfectly with hummus!

      • Christiane

        yesterday I put a batch in the dehydrator to make them raw. they are as delicious as the other ones, just not brown. I even find the rosemary aroma (I used fresh rosemary) more intense this time. yummy!!!

        • Katie

          I’m so glad you liked them Christiane! If I had a food dehydrator I would be doing the same thing. Good to know the recipe works for a raw cracker as well. Thanks for letting me know!

  • Karrie

    I am trying to make these but my pulp looks crumby after adding the ingredients. It wont make a ball just falls apart. What do I do?

    • Katie

      Hi Karrie! You could try adding a little more olive oil to the mix. This should help keep it together better. Let me know if that helps!

  • Rhea

    Wow, my lucky chickens just got a little unluckier…I was giving them the almond pulp. I also recall I have paid $9/lb for dried almond meal. I love crackers and am trying to get away from wheat…so this was perfect. I added a bit of baking soda, for tenderness. I’ll let you know, as I was writing as the oven heated.

  • Rhea

    Really tasty! I will have some with veggie soup for dinner, and I will make again very soon!
    If your dough is crumbly you could add a bit of liquid instead of oil. I would suggest a tablespoon at a time mixing well. Almond milk would be a good starting place.
    I, too, hate to waste anything.

    • Katie

      I’m glad you enjoyed them Rhea! These crackers and a nice bowl of soup is my favorite lunch or light dinner at the moment. Hits the spot every time. Thanks for the helpful tip as well :) That is too funny about your chickens – I suppose they will have to get a new snack now.

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  • Linda Smith

    Great site! I’m a newcomer to almond milk and wondered what to do with the pulp. Good to know it can be used in recipes or frozen until needed. Best of all, it doesn’t contain other ingredients, as commercial almond milks do.
    Keep up the good work!

    • Katie

      Hi Linda, thanks for stopping by! I’m so glad you’re getting some inspiration from the site. You’ll have to let me know if you try the recipe :)

  • adam blessing

    hi katie and thanks so much fr this recipe! :) i was wondering if you dried the almond pulp before you combined all the ingredients ? thank you thank you :)

    • Katie

      Hi Adam, thanks for stopping by! Great question – there is no need to dry out the pulp before preparing the recipe. I used the pulp as is. Hope you find this helpful!

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  • http://www.thenettlepatch.com thenettlepatch

    O M G I am so excited to have found this!!!!!!! I have been searching for ideas on what to do with my leftover almond pulp after making my almond milk. These sound amazing and I love that they are gluten free. I am going to try them tomorrow! Thanks!!!

    • Katie

      Hope you enjoy them as much as I do! They go perfectly with soup or any kind of dip :)

  • http://feeldivinefood.blogspot.com/ FeelDivineFood

    Great, simple recipe, and wonderful use of almond pulp! I am wondering: How do you get them crispy? Mine are quite soggy. I’ve left them in the oven for extra time to try to crisp them up but they’re still soggy. Just wondering what the trick is that I might be missing? Thank you! :)

    • Katie

      Hi Feel Dive Food, so glad you tried out the recipe! If I had to guess why the crackers didn’t get crispy, I would say maybe too much oil was used. If the pulp is already pretty moist, less oil would be needed for the mix to stay together nicely and bake into a crispy cracker. Let me know if that solves the problem :)

  • Jan Marie

    These are great! I don’t love rosemary, so I made mine with garlic, fresh cilantro, a little chili powder and S&P. All prepped for the avocados I have waiting for them (if I don’t eat the whole batch fresh out of the oven, that is.)

    • Katie

      Hi Jan! So happy you’re enjoying the crackers. I must try them with your selected herbs and spices next time – sounds real yummy.

  • http://www.wholify.com Michaela

    This is so perfect! I’ve been wondering what to do with the leftovers from making almond milk and these will be a hit with my cracker-eating, texture-loving husband.

    • Katie

      Hi Michaela! I’d say you’ll both enjoy these crackers. They are a great healthy snack to munch on :)

  • Jen

    THANK YOU THANK YOU THANK YOU! I can’t eat anything with wheat and I can’t eat dairy+grain. With this recipe I now have crackers for my cheese – I can’t tell you how happy this makes me. Every batch we’ve made has turned out perfectly!

    • Katie

      Hi there Jen! You’re so very welcome – I’m glad you are enjoying the recipe :)

  • Jodi

    I just found your site today when searching for ideas for almond pulp. I made my first batch of almond milk this morning then used the milk to make a fresh cup of chai, a great start to the day. Now I’m off to try your cracker recipe but without the oil. Thanks so much for sharing, i cant wait to have another look around your site!

    • Katie

      Hi Jodi, welcome! I’m so glad you discovered my little corner of the web. Happy to hear you enjoyed the almond milk and hope you are snacking away on the crackers at this very moment.

  • Ash

    These taste amazing!!!
    I substituted coconut oil for olive since I like to only use olive at low temps.
    Thanks for the great use of the pulp :-)

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  • andi

    I made these today and they are great with sardines.

  • Erica

    Thanks for this recipe Katie, they are delicious.

    I used fresh rosemary and untoasted sesame oil. What a great way to use the pulp.

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  • Erin

    I just made these using soybean pulp (okara) instead of almond pulp and they turned out great! I have been looking everywhere for a great gluten free cracker recipe using bean/nut milk pulp, so THANK YOU. I am going to try these again tomorrow since I’ve just eaten half the batch with my homemade nut butter… Going to try and omit the oil and we’ll see how it goes

    :)

  • Roxy

    Thanks for the very simple recipe! I didn’t have flax so I ground up some chia seeds instead, replaced half the salt with garlic salt, and they are delicious!

  • http://fromthefields.net Betsy

    I am on my third batch today, each one a bit different. Made hazelnut milk so I am using the nut mash from it. Added currants, chia, fresh ground vanilla, roasted cacao, fresh ground flax, rosemary, olive oil, coconut oil, cayenne, turmeric, sesame seeds, and a touch of maple syrup and salt. These are all ingredient variations and the crackers are delicious. Thanks for the guidelines. These are my first ever crackers. No more from the store.

  • Jill Russell

    Do you dry/rehydrate the almond pulp after making the almond milk to use in the crackers? Or do you use the almond pulp (moist) “as is”? thanks!