Almond Pulp Crackers! Don’t know what to make with your left over pulp from your homemade almond milk? Give these delicious savoury crackers a go! Filled with nourishing hemp seeds, nutritional yeast flakes, and dried herbs, these crackers are incredibly morish.
After you have made a batch of your homemade almond milk, don’t throw away your almond pulp. Instead, give this cracker recipe a go so you have limited wastage.
I made these crackers with my 1 day old almond milk pulp. So after I made my milk, I put the pulp into an airtight Tupperware container and I stored it in the fridge until the next day. This allowed the pulp to dry out, contributing to the crispy-ness of the crackers. You can also use your fresh pulp, just be sure to really squeeze out the almond milk. However, the longer baking time will help them dry out and turn crisp.
One thing I will say with these crackers, is they’re best served and enjoyed on the day you bake them, if you want to fully enjoy all the crunchy goodness. They’re still quite good the next day but after a few days, they do turn soft. This is because you’re using fresh almond milk pulp with zero preservatives.
Serve your crackers with your favourite dip or topped with cheese, tomato and leafy greens.
Hope you give this recipe a go and that you enjoy!Print
Don’t know what to make with your left over pulp from your homemade almond milk? Give these delicious savoury crackers a go! Filled with nourishing hemp seeds, nutritional yeast flakes, and dried herbs, these crackers are incredibly morish.
- 1 cup (150g) fresh or one day old almond pulp leftover from your homemade almond milk, here is my recipe
- 1 cup (150g) plain all purpose flour, may also use gluten free plain all purpose flour
- 1/4 cup (40g) hemp seeds or sesame seeds
- 2 Tbsp (6g) nutritional yeast flakes, optional
- 1 tsp dried mixed Italian herbs
- 2 Tbsp (10g) ground flax seed (linseed)
- 1/2 tsp garlic powder
- 3 Tbsp extra virgin olive oil
- 4 Tbsp room temp water
- 1 tsp sea salt
- Black pepper, to season
- Preheat oven to 160ºC (320ºC).
- In a large mixing bowl, add all dry ingredients and mix well.
- Pour in olive oil and water, mix with a wooden spoon until a soft dough forms, you may want to use your hands for this step.
- Flatten dough slightly then place between 2 sheets of baking paper. Take a rolling pin and gently roll dough out into a rectangle, to 0.3cm in thickness (1/8th inch). Remove top layer of baking paper.
- Using a pizza cutter or sharp knife, cut dough into small rectangle crackers or squares. You maybe even like to use a small round cookie cutter.
- Carefully transfer dough on baking paper to a large flat baking tray.
- Place in oven and bake for 40-45 minutes until golden and crisp. Check at the 30 minute mark and remove any outside crackers that have already turned golden, then return to oven. The crackers in the middle of the tray will take longer to brown. NOTE: the long slow cooking time will dry out the excess moisture in the almond pulp, making these crackers crisp up.
- Remove from oven and cool on tray for 3 minutes. Enjoy immediately or transfer to a wire rack to cool completely where they will continue to firm up.
- Serve with your favourite dip!
- These crackers are best served and the most crisp on the day you bake and the following day.
Store in an airtight container, in the pantry, for 3 days.