Almond Pulp Crackers
cheesy & raw
For those of us that make our own almond milk and have loads of almond pulp left over and want a new way to make something delicious, healthy and nutritious with it – this is the recipe!
- Grind chia seeds or flax seeds in coffee grinder.
- Combine all ingredients in a large bowl.
- Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).
- I used my hands to pat and move around into ¼ inch thickness.
- Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.
- Score to desired shape and size (about 2").
- Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).
Bake at 135° for at least 20 hours, or until crunchy. Let crackers come to room temperature on baking sheet, then serve
- Sweet cinnamon crackers: add 1 TB. maple syrup or 15 drops stevia , 1 tsp. cinnamon and 1 TB. vanilla extract for a sweet cracker.
- Chocolate crackers: add 2 Tbsp Cacao Powder, 1 Tbsp maple syrup or 15 drops stevia, 1 Tbsp vanilla extract for chocolatety goodness.
- Spicy crackers: add 1 Tbsp Mexican spice blend, ½ tsp cayenne pepper
- Italian crackers: add 1 Tbsp Italian seasoning
Feel free to double or triple the recipe to make the most use out of that dehydrator usage. If you don’t have a dehydrator, these crackers can still be made easily in the oven. It might take longer than normal, but it can be done*.