Don’t throw out your leftover ‘almond pulp’ after making homemade almond milk! Add a few more ingredients to make a cracker dough then, slice and bake into almond pulp crackers and enjoy.

Leftover Almond Pulp Crackers at A Glance

• What is almond pulp?
  • It’s the leftover almond solids strained out after making homemade almond milk. The paste-like stuff left behind in your nut milk bag/strainer is almond pulp.
• Add almond flour to almond pulp to get 1 cup:
  • Consistency is the goal and to do this we want to make sure we working with roughly the same amount of almonds solids every time (about 1 cup). Pack the leftover pulp into a measuring cup or weigh it out with a kitchen scale to get exact amount then subtract that amount from 1 cup and add that new value of almond flour or ground up almonds.
• It’s easier than it looks:
  • Most of the hard work is done during the process making almond milk (which really isn’t that hard) to leave you with the leftover pulp. From there, you simply mix everything together then roll it out and slice into crackers. Don’t worry about being too neat and tidy (unless you want to).

2. Make Dough: Combine almond pulp, flour, flax seed, nutritional yeast, oil and any additional herbs and spices in a mixing bowl. Mix until fully combined. Make sure to scrape down the sides and bottom of the bowl.

The final dough should be thick, soft and easily clump together.

3. Roll & Divide: Place the dough between two large sheets of parchment paper and roll until it’s about 1/8-inch thick (about 3 cm). Make sure the bottom paper is sized to fit inside a large baking sheet. Use a pizza cutter or knife to slice the dough into 1-inch squares.

FYI: Do make sure to use parchment paper for rolling. You need the bottom paper to help transfer the cracker dough to the baking sheet and top piece to keep the dough from sticker to your rolling pin.

4. Bake, Flip & Bake Again: Gently transfer the crackers still on the paper to a large baking sheet and baking for about 15 minutes.

Take the pan out of the oven for a few minutes and flip the crackers over to bake on the other side. They should easily pull apart after the first bake. Try to leave a little bit of space in between your crackers for even air flow. Bake once more for another 10-15 minutes or until crisp and dry.

Recipe

Leftover Almond Pulp Crackers

Yield: about 2 cups, but amounts will vary Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

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Made with the leftover almonds solids from homemade almond milk. After squeezing out the liquid to make milk, mix the pulp into a a dough & bake into a crispy cracker.

Ingredients

• ½ cup packed leftover almond pulp (115g)
• ½ cup almond flour (45g)
• 1 tbsp ground flax seed (7g)
• 2 tbsp nutritional yeast (6g)
• 2 tbsp olive oil (30ml)
• ¼ tsp baking powder
• ½ tsp sea salt
• 1 tbsp fresh rosemary, finely chopped - optional

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Oven Prep: Preheat oven to 350°F (180°C). Set aside a large baking sheet.
2. Combine: Add the almond pulp, flax seed, nutritional yeast, olive oil, salt, baking powder and rosemary to a medium mixing bowl. Mix together until fully combined into a thick dough.
3. Roll: Place the dough in the middle of a large piece of non stick baking paper then place another sheet of parchment paper over the top so that the dough is sat between two pieces of baking paper. Roll out the dough between the paper until it's ⅙ inch thick.
4. Cut: Peel back the top piece of paper and use a pizza cutter or sharp knife to cut the dough into 1 inch squares.
5. Bake (1st time): Gently lift up the bottom baking paper and slide the crackers onto a large baking sheet. Bake in the middle of the oven for 15 minutes.
6. Divide & Flip: Remove the crackers from the oven and gently break up the pieces apart where you pre-sliced them earlier. Flip each cracker over - leave a little bit of space in between the crackers this time.
7. Bake (2nd time): Return the crackers to the oven and bake another 15 minutes until crisp around the edges.
8. Cool & Enjoy: Let the crackers cool on the baking sheet a few minutes then enjoy.

Notes

• Cracker Storage: Keep stored in an airtight container at room temperature for about 3 days or in the fridge up to 2 weeks. Your crackers will likely soften over time, but you can re-crisp them up in the oven by spreading them out across a baking sheet and baking at 350°F for 10 minutes.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Gluten Free Snacks Cuisine: Gluten Free