Easy Almond Pulp Crackers (Vegan, Paleo)
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Calories
181 kcal
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Cuisine
Mediterranean
Easy Almond Pulp Crackers (Vegan, Paleo)
Description
This recipe uses moist almond pulp combined with olive oil, ground flax or chia seeds, sea salt, herbs such as chives or rosemary, and minced garlic for flavor. Water is added sparingly to bind the mixture into a dough easily rolled between parchment sheets to about 1/8-inch thickness. Thin rolling contributes to crispness once baked.
The dough is scored into approximately 20 squares before baking, and each cracker is pricked with a fork to promote even drying. The baking process involves an initial 15 minutes at 350°F, flipping the crackers, then baking another 15 minutes until golden and crisp. Cooling completes the firm texture, yielding crackers suitable as a snack or alongside dips and soups.
These crackers are vegan and paleo-friendly, making use of a typical kitchen byproduct and transforming it into a tasty, low-waste snack option. They showcase versatile herb and spice choices tailored to personal taste.
Ingredients
- 1 almond pulp the amount leftover from making 1 batch of almond milk, wet, scant cup
- 3 tablespoons olive oil or coconut oil
- 1 tablespoon ground flax seeds or chia seeds
- 1/4 teaspoon salt fine sea salt
- 2 tablespoons fresh herbs , or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
- 1 garlic minced (optional, clove
- water , as needed
Instructions
- Preheat the oven to 350F. In a large mixing bowl, combine the almond pulp, oil, ground flax or chia seeds, salt, herbs, and garlic, if using, and stir well. If the dough looks dry, add water one tablespoon at a time, just until it 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 about 1/8-inch thick, or as thin as you'd like your crackers to be. (The thinner they are, the crispier they'll be.)
- Use a large knife to score the rolled dough into square shapes, making about 20 crackers. 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 at 350 for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more.
- Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer in a sealed container in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 113mg | 5% |
| Potassium | 14mg | 0% |
| Fiber | 2g | 8% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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