Almond Milk Pulp Crackers
*This post may contain Amazon Associate Affiliate links. Read more »
This simple Almond Pulp Crackers Recipe is a delicious way to use leftover almond pulp from your homemade almond milk. Crisp on the outside and filled with the goodness of hemp seeds, dried herbs, and nutritional yeast, these crackers are perfect to pair with your favorite dip!
Almond Pulp Crackers Recipe
Using just a few ingredients like almond pulp, flour, and seeds, this recipe is a fantastic way to minimize waste while whipping up something that’s both wholesome and tasty.
Whether you enjoy them fresh out of the oven or with a topping of cheese and greens, these crackers are ideal for any snacking moment.
The beauty of this recipe is that it’s not only simple but also versatile. Swap out the herbs or seeds to suit your taste.
Enjoy these crackers on the day you bake them to get the best crunchy texture, though they remain good the next day. With a little preparation, your leftover almond pulp transforms into an irresistible treat!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal. Whether you’re seeking premium bakeware or unique ingredients, Amazon has everything you need to enhance your baking creations!
What to do with almond milk pulp?
Almond milk pulp can be used in a variety of ways, such as making almond pulp crackers, adding it to smoothies, or using it in baking recipes like muffins, cookies, or granola. You can also dehydrate the pulp and turn it into almond flour for other recipes.
Is almond pulp the same as almond meal?
No, almond pulp is not the same as almond meal. Almond pulp is the leftover, moist material from making almond milk, while almond meal is made from grinding whole almonds into a fine consistency. Almond pulp can be dried and ground to resemble almond meal, but they have different textures and moisture content.
How to store almond pulp crackers
Store: Keep the crackers in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but if they soften, you can place them back in the oven for a few minutes to crisp them up.
Freeze: Freezing is not recommended as the crackers can lose their crisp texture.
Thaw: If you do freeze them, allow the crackers to thaw at room temperature before attempting to crisp them up again in the oven.
Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Almond Pulp Crackers
Ingredients
- 1 cup (150g) fresh or one day old almond pulp, leftover from your homemade almond milk
- 1 1/4 cups (150g) all-purpose flour, or gluten free all-purpose flour
- 1/4 cup hemp seeds, or sesame seeds
- 2 Tbsp nutritional yeast flakes
- 1 tsp dried Italian seasoning
- 2 Tbsp ground flaxseed (linseed)
- 1/2 tsp garlic powder
- 1/4 tsp baking powder
- 3 Tbsp extra virgin olive oil
- 4 Tbsp water, room temperature
- 1 tsp salt
- black pepper, to season
Instructions
- Preheat Oven: Preheat oven to 160ºC (320ºF).
- Mix Dry Ingredients: In a large mixing bowl, add almond pulp, flour, hemp seeds, nutritional yeast, dried herbs, flaxseed, garlic powder and baking powder. Mix well until combined.
- Add Liquids: Pour in the olive oil and water. Mix with a wooden spoon until a soft dough forms. You can use your hands for this step if needed.
- Roll Dough: Flatten the dough slightly, then place it between two sheets of baking paper. Using a rolling pin, gently roll out the dough into a rectangle, about 0.3cm (1/8 inch) in thickness. Remove the top layer of baking paper.
- Cut Crackers: Using a pizza cutter or sharp knife, cut the dough into small rectangles or squares. You can also use a small round cookie cutter if preferred.
- Transfer to Baking Sheet: Carefully transfer the cut dough (still on the baking paper) to a large, flat baking tray.
- Bake: Place in the oven and bake for 40-45 minutes, or until golden and crisp. Check at the 30-minute mark and remove any outer crackers that have already turned golden. The crackers in the middle will take a bit longer to brown.
- Cool: Remove from the oven and cool on the tray for 3 minutes then transfer to a wire rack to cool completely. The crackers will continue to firm up as they cool. Serve alone or with your favorite dip. Enjoy!
Notes
Nutrition
