Almond milk pulp recipe

These crackers are an easy way to re-purpose the almond pulp leftover from making homemade almond milk.

I’m usually too impatient to dry the leftover almond pulp in an oven or dehydrator, so this recipe is as easy as it gets– there’s no added prep work involved! You can use the wet pulp immediately after making a batch of almond milk, or you can store it in a sealed container in the fridge for up to 3 days, to make these crackers at your convenience. (I’ve even tried using frozen almond pulp! It works well, too, as long as it’s thawed completely before use.)

This recipe is completely adaptable, so feel free to use any ingredients you have on hand. I’ve made them with both olive oil and coconut oil, fresh herbs and dried herbs, and they turn out crisp and delicious every time!

Easy Almond Pulp Crackers (Vegan, Paleo)
Makes about 20 crackers

Ingredients:

1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
3 tablespoons olive or coconut oil
1/4 teaspoon fine sea salt
2 tablespoons fresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
1 garlic clove, minced (optional)

Directions:

Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, salt, herbs, and garlic, if using, and stir well. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about 1/8-inch thick, or as thin as you’d like your crackers to be. (The thinner they are, the crispier they’ll be.)

Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.

Cool the crackers completely before serving. They should keep well at room temperature for a few days, but they’ll last even longer in a sealed container in the fridge.

Author: Detoxinista.com

Serves: 20 crackers

An easy cracker recipe to re-purpose the almond pulp leftover from making almond milk!

Ingredients

• 1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
• 3 tablespoons olive or coconut oil
• ¼ teaspoon fine sea salt
• 2 tablespoons fresh herbs, or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
• 1 garlic clove, minced (optional)

Instructions

1. Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, salt, herbs, and garlic, if using, and stir well. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick, or as thin as you'd like your crackers to be. (The thinner they are, the crispier they'll be.)
2. Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.