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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!


2 Tbsp Navitas Naturals Chia Seeds (or Flax Seeds)
½ tsp Navitas Naturals Raw Maca Powder
1 cup Almond Pulp (packed)
1– ½ Tbsp Coconut Oil
½ tsp Sea Salt
2 Tbsp (or more to taste) Nutritional Yeast


  1. Grind chia seeds or flax seeds in coffee grinder.
  2. Combine all ingredients in a large bowl.
  3. Roll ball into a dough and place on teflex sheet (dehydrator) or pan (oven).
  4. I used my hands to pat and move around into ¼ inch thickness.
  5. Dehydrate at 115 degrees for 3 hours and then transfer dough (flipping over) to a mesh sheet.
  6. Score to desired shape and size (about 2").
  7. Dehydrate for another 6 – 8 hours or longer or till desired consistency is reached (Softer or crunchier cracker).

*Oven directions:

Bake at 135° for at least 20 hours, or until crunchy. Let crackers come to room temperature on baking sheet, then serve


  1. Sweet cinnamon crackers: add 1 TB. maple syrup or 15 drops stevia , 1 tsp. cinnamon and 1 TB. vanilla extract for a sweet cracker.
  2. Chocolate crackers: add 2 Tbsp Cacao Powder, 1 Tbsp maple syrup or 15 drops stevia, 1 Tbsp vanilla extract for chocolatety goodness.
  3. Spicy crackers: add 1 Tbsp Mexican spice blend, ½ tsp cayenne pepper
  4. Italian crackers: add 1 Tbsp Italian seasoning

Chef's Notes

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*.

Yield: about 12 crackers

Submitted By

Kibby Miller