Almond Pulp Crackers
Use your leftover almond pulp to make these gluten-free crackers! They are PERFECT for cheese boards, croutons for salads, or dipping in your favorite hummus.
- 1 cup wet almond pulp (leftover from making homemade almond milk)
- 3 tbsp coconut oil
- 1 tbsp chia seeds
- 1/2 tbsp black sesame seeds (optional)
- 1/4 tsp sea salt
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 garlic clove, minced
- Preheat oven to 350 degrees.
- In a large mixing bowl combine almond pulp, coconut oil, chia seeds, salt, fresh herbs, and garlic and stir well. (If the dough seems dry, add 1 tbsp water at a time until dough can easily be pressed together between your fingers.)
- 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 out as thin as you’d like. (The thinner they are, the crisper they’ll be.)
- Take the top sheet of parchment paper off and use a knife to cut the dough into squares. Poke the middle of each cracker with a fork to help them dry and bake evenly.
- Place the sheet of parchment paper with the cut crackers on a large baking sheet. Bake for 15 minutes, then flip each cracker and bake until crisp and golden, about 15 minutes more.
- Cool the crackers completely before serving.
*If you don't have fresh rosemary and thyme you can use 2 tsp of dried herbs.
Recipe and Image contributed by @ashromeo