What to do with leftover almond pulp after making homemade almond milk? Crackers of course!
These almond pulp herb crackers are easy to make and are so tasty! They are crispy, aromatic, savoury and flavoursome. Also, a mega load of herbs creates a perfectly balanced note!
➳ Almond pulp is still healthy and fiber-rich after the milk has been extracted ✓
I didn’t use a food processor to mix all of the ingredients together but you definitely can. Make sure the almond pulp is dry. Preheat the oven to 350F.
You will need parchment paper, a rolling pin and a cookie sheet 17×13″ or larger. In a large mixing bowl combine ➳ almond pulp, green onion, avocado oil, ground flax, Himalayan salt (in this recipe I LOVE Maldon Sea Salt Flakes), Italian Seasoning, dry onion granulates, nutritional yeast, garlic cloves, fresh thyme, fresh parsley, fresh basil.
Fresh herbs add appealing aromas and intense colours. They are not just a garnish but they contain wealth of healthy benefits like protective polyphenols which are plant compounds with potent antioxidant and anti-inflammatory effects. Woot! woot!
Mix all ingredients together.
Make a dough ball if its dry add a little bit of water just enough so it can easily be pressed together between your fingers. If using the Maldon Sea Salt Flakes crush them in your fingers and apply some on the exterior of the dough ball sporadically otherwise you can do the same thing with sea salt of your choice.
Ground Flax is high in fiber which benefits our digestive health and ALA (Omega-3) which benefits the skin and hair by providing essentail fats as well as b-vitamins which can help reduce dryness.
Now, transfer the dough to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the dough mixture out. The thinner you make them, the crispier they’ll be! Then if you want you can place it in the freezer for few minutes so the transfer to the baking sheet is less problematic. But, you can also use two spatulas on both sides for some support if you don’t want to freeze.
Now, use a large knife to slice them and use a fork to punch the middle of each cracker so they can bake more evenly & it looks good!
Since I don’t have my own hummus recipe yet on my blog I have used my favourite store-bought ❋ Classic Hummus by Sunflower Kitchen❋ It has clean ingredients & it’s dairy-free and has no preservatives.
I hope you ❥ enjoy these crackers!
➳ Gluten Free
➳ Dairy Free
➳ High in fiber
If you try this recipe in your kitchen, please share!
Take a picture and tag your photo #aniasrootsandbees on Instagram and Facebook.
I would LOVE to see how these Almond Pulp Herb Crackers turn out for you!
BEEkind & BEEhealthy ♥︎
Almond Pulp Herb Crackers
These almond pulp crackers are easy to make and are tasty! They are crispy, aromatic, savoury and flavoursome.
You will need these:
- 1 cup (128 g) almond pulp
- 31/2 Tbsp (45.75 g) avocado oil
- 11/2 Tbsp (15.75 g) ground flax
- 1/4 tsp (1.25 g) Himalayan Salt or sea salt (for this recipe we like the Maldon Sea Salt Flakes if available)
- 2 tsp (10 g) Italian Seasoning (or other dry herbs)
- 1/2 tsp (2.5 g) dry onion granulates
- 1/2 tsp (2.5 g) nutritional yeast (optional)
- 2 garlic cloves minced or finely chopped
- 1 shoot green onion
- 2 shoots fresh thyme
- 2 shoots fresh parsley
- 2-3 leafs fresh basil plant (optional)
It is done like so:
Preheat the oven to 350F. In a large mixing bowl combine almond pulp, avocado oil, ground flax, green onion, sea salt, dry Italian Seasoning (or other dry seasoning), dry onion granulates, nutritional yeast, garlic cloves, fresh thyme, fresh parsley, fresh basil and mix with a spoon or fork (you can also use a food processor). If the dough looks dry add a little bit of water until it holds together into a dough ball. If you are using the Maldon Sea Salt Flakes crush them in your fingers and apply some on the exterior of the dough ball sporadically otherwise you can do the same thing with the sea salt of your choice.
Now 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 dough mixture out. The thinner you make them, the crisper they’ll be. At this point, you can place the rolled out dough into a freezer for 10min so the transfer on to a baking sheet is less problematic or you can just gently lift the opposite sides of the parchment paper and transfer it on to the baking sheet.
Use a sharp knife to slice the dough into square shapes making 20-30 crackers. Then use a fork to punch the middle of each cracker so they can bake more evenly.
Bake at 350F for 15min until lightly golden and then flip the crackers gently and bake the other side for 15min or less until lightly golden on this side.
Cool the crackers first before serving them. You can keep them at room temperature for a few days but best on the second day to store them in a sealed glass container in the fridge. Enjoy them alone, with hummus, avocado, sliced veggies etc.
You will need: ❋ large mixing bowl❋ parchment paper❋ rolling pin❋ baking sheet❋ large & sharp knife❋ fork❋ mixing fork❋ food processor (optional)
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 8 g
Saturated Fat 9 g
Unsaturated Fat 20 g
Trans Fat 2 g
Cholesterol 6 mg
Sodium 5 mg
Total Carbohydrates 3 g
Dietary Fiber 10 g
Sugars 1 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.