Savory Low-Carb Almond-Pulp Crackers
Do not throw away the almond pulp left after making almond milk! These thin, savory crackers have a mild crunch and plenty of flavor. Slowly drying them in the warm oven helps the centers firm up without burning the edges.
INGREDIENTS
2 cups well-drained almond pulp, firmly packed
2 large eggs
4 tablespoons vital wheat gluten
2 tablespoons almond flour
2 tablespoons avocado oil or olive oil
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon baking powder
INSTRUCTIONS
Preheat the oven to 275°F. Set out a large baking sheet.
Place the almond pulp, eggs, vital wheat gluten, almond flour, oil, salt, garlic powder, onion powder, and baking powder in a large bowl. Mix until everything is evenly combined.
Let the mixture rest for 5 minutes. This gives the dry ingredients time to absorb some of the moisture.
Place a large sheet of parchment paper on a clean, flat counter. Put the dough in the center.
Cut a second sheet of parchment paper to fit over the dough. Place it on top and roll the dough into a thin, even sheet. Keep the center as thin as the edges. The dough should be thinner than ⅛ inch.
Remove the top sheet of parchment paper. Carefully lift the bottom parchment paper with the rolled dough and gently place it on the baking sheet.
Cut completely through the dough to make approximately 2-inch crackers. Do not separate the crackers yet.
Use a fork to poke holes in the center of each cracker. This allows steam to escape and helps the centers dry more evenly.
Bake for 45 minutes at 275°F.
Turn off the oven and remove the baking sheet. Let the crackers cool for about 15 minutes.
Carefully separate the crackers along the cut lines. Place them back on the baking sheet, leaving a little space between them.
Return the separated crackers to the warm, turned-off oven. Leave them there until the oven is almost cool.
Remove the crackers from the oven and place them on the counter to cool completely. They will become firmer as they cool.
FAITHFUL STEPS KITCHEN TIPS
Rolling the dough on a flat counter makes it easier to get a thin, even layer.
Poking holes in each cracker helps steam escape and allows the center to dry.
The almond pulp should be well drained but does not need to be completely dry.
Thick areas may remain soft, so keep the center as thin as the edges.
Do not judge the texture while the crackers are warm. Let them cool completely first.
These crackers have a mild crunch with plenty of savory flavor.
Store completely cooled crackers in an airtight container.
This recipe contains vital wheat gluten and is not gluten-free.
“He provides food for those who fear him; he remembers his covenant forever.”
— Psalm 111:5 (NIV)
LOW-CARB NUTRITION
Servings: 10
Serving size: About 4 crackers
Total: About 40 crackers
Whole recipe: approximately 32 g total carbohydrates and 17 g net carbohydrates
Per serving of about 4 crackers: approximately 3.2 g total carbohydrates and 1.7 g net carbohydrates
Nutrition will vary because homemade almond pulp can hold different amounts of moisture and almond solids. These estimates are based on 10 servings and about 40 crackers.
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