Warning…these crackers are addictive, I bet you can’t eat just one! The base of these crackers are the leftover almond pulp from making Fresh Almond Milk. It’s such a great way to use the leftover pulp instead of tossing it. Do people really toss it? Considering the cost of almonds I would hope not but maybe they haven’t found an easy and delicious recipe yet. I figure it’s like a two for one! You get a big pitcher of fresh almond milk, as well as a batch of wholesome tasty crackers.
You can get creative with this basic cracker recipe using various add ins as well. Add some pepper or cayenne for some kick. Or add in dried herbs for extra flavour. Lucas loves these crackers and he eats them up by the handfuls fresh out of the oven. I enjoy them just as they are for a mid morning or afternoon snack. It’s a filling mixture of almonds and flax, meaning you can eat a small handful and they’ll satisfy that afternoon hunger. These almond cracker thins are also great served with herb dips, guacamole, or hummus.
- 1 cup Almond Pulp (leftover from almond milk)
- 2 tbsp Flax Power
- 1 tbsp Coconut Oil, melted
- 1 tbsp Honey
- ½ tsp Herbamare
- ¼ tsp Sea Salt
- Preheat oven to 300.
- The almond pulp should be a day old, this allows for it to dry a bit in the fridge.
- Put everything in a bowl and mix with spatula. Using your hands work the dough to press and shape into a ball.
- Place on silicone sheet or parchment paper and flatten down with hands. Place another parchment paper on top and roll the dough out into a rectangle, almost the size of the cookie sheet. Making sure to get it fairly thin for a crispy cracker. Remove the top paper.
- Cut the edges off to make straight borders for even baking. Add back in the scraps and re-roll, or press with hands. Using a pizza cutter lightly cut lines both vertically and horizontally to the size of crackers you prefer.
- Carefully move the parchment paper onto a cookie sheet and place in the oven.
- Bake for 20 mins until the edges start to brown, then flip crackers over and return to oven for another 15 mins. Flip crackers again and return to oven, bake another 5-10 mins. Once crackers have started to get that nice golden colour, turn off oven and leave crackers in the oven for about 15 mins to ensure the moisture is removed from the crackers.
- Remove from oven and allow crackers to completely cool. They will get crispier as they cool. Once completely cool, place in a sealed glass jar to stay crispy for a few days, if they last that long!
- Enjoy with guacamole, herb dips, or on their own.