Gluten Free Vegan Crackers Made from Leftover Almond Pulp

These are not part of a healthy whole-foods plant based diet.  They are, however, something I can make/have on occasion or for company.  

I do use Miyoko's vegan butter in the recipe.  I will revisit this recipe and try it with water rather than vegan butter, but for now, this is it.

Click here for a printable version of this recipe.

Garlic Almond Crackers

  • 1 cup almond pulp (the leftover stuff after you make almond milk)
  • 3 tablespoons vegan butter
  • 3 tablespoons water
  • 1 tablespoon flax meal
  • 1 tablespoon chia seed
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 5-6 garlic cloves smashed or minced
Mix everything in a bowl and divide in half.  Roll half of it out between two piece of wax paper to about 1/8th of an inch.  The more evenly you can make the thickness, the less likely you will have some burnt and some raw crackers at the end.

Remove the top wax paper, cut lightly with a sharp knife into cracker-sized pieces and poke fork holes.


Transfer the wax paper with crackers to a cookie sheet and bake in 350 degree pre-heated over for 15 minutes, flip all the crackers, then 15 more minutes.

So you can try 6 tablespoons of water rather than 3 of butter and 3 of water... or you can use oil in place of the vegan butter.  You can try different herbs... I'm thinking of trying rosemary next.  I'm not sure if you can substitute almond meal or almond flour for the almond pulp... I may try that too.

The crackers come out pretty soft (except for the thin ones which crisp up a bit more).  So you're not going to be spreading some heavy duty item with a knife onto them; they're just too delicate for that.  But I find them very tasty and a good way to use up some of the almond pulp I'd been storing in my freezer after my kids were here and wanted almond milk every day.  


If you try this recipe, come back and post in the comments. I'd love to hear from you!

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