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. 

Ingredients:

• 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

Instructions:

1. Preheat oven to 350 degrees.
2. 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.)
3. 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.)
4. 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.
5. 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.
6. Cool the crackers completely before serving.

Notes:
*If you don't have fresh rosemary and thyme you can use 2 tsp of dried herbs.

 

Recipe and Image contributed by @ashromeo