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Almond Pulp Crackers Recipe

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3.9 from 12 reviews

These easy vegan almond pulp crackers are a delicious way to use up leftover almond pulp from making almond milk. Flavored with simple herbs and spices, these crispy crackers make a perfect healthy snack or appetizer.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 40 crackers
  • Category: Snacks
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Crackers

  • 3/4 cup leftover “wet” almond pulp
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh herbs (any variety you like or have on hand)
  • Water, as needed

Instructions

  1. Preheat the oven. Preheat your oven to 350°F (175°C) to prepare for baking the crackers.
  2. Mix ingredients. In a medium bowl, combine the almond pulp, olive oil, kosher salt, black pepper, and fresh herbs. Add water gradually as needed while mixing, until the dough sticks together enough to form a ball.
  3. Roll out the dough. Place the dough ball onto a sheet of parchment paper. Cover with another sheet of parchment paper and use a rolling pin to roll the dough out evenly to about 1/8-inch thickness.
  4. Cut into squares. Remove the top parchment paper sheet. Using a large knife or pizza cutter, cut the rolled-out dough into cracker-sized squares.
  5. Poke holes. Use the tines of a fork to poke a few holes into each cracker. This helps them bake evenly and prevents bubbling.
  6. First bake. Transfer the parchment paper with the crackers onto a baking sheet and bake for 15 minutes in the preheated oven.
  7. Flip the crackers. Carefully remove the baking sheet from the oven and flip each cracker over to ensure even browning.
  8. Second bake. Return the crackers to the oven and bake for another 15 minutes, or until each cracker is golden brown around the edges.
  9. Cool and store. Allow the crackers to cool completely before serving. Store them at room temperature in an airtight container for up to 3 days.

Notes

  • Make sure the almond pulp is ‘wet’ and not dried out for best dough consistency.
  • You can customize the fresh herbs according to taste—rosemary, thyme, or parsley work well.
  • Adjust water quantity carefully to avoid making the dough too sticky or too dry.
  • Flipping crackers halfway through baking helps achieve a crisp, golden texture on both sides.
  • These crackers are best eaten within 3 days at room temperature for optimal freshness.

Find it online: https://cheftinaskitchen.com/almond-pulp-crackers-recipe/