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THICK ALMOND-PULP CRACKERS

Writer: Dorothea Chollett
Dorothea Chollett
Aug 28
2 min read



These thick, savory almond-pulp crackers turn leftover almond pulp into a hearty homemade snack. Seasoned with garlic and onion, they are slowly baked until golden and firm, with a substantial bite.



INGREDIENTS


2 cups well-drained almond pulp, firmly packed

2 large eggs

4 Tbsp vital wheat gluten

2 Tbsp almond flour

2 Tbsp avocado oil or olive oil

1 tsp salt

1 tsp garlic powder

½ tsp onion powder

½ tsp baking powder



DIRECTIONS


  1. Preheat the oven to 275°F. Line one full-size baking sheet with parchment paper.

  2. In a large bowl, mix the almond pulp, eggs, vital wheat gluten, almond flour, oil, salt, garlic powder, onion powder, and baking powder until evenly combined.

  3. Let the mixture rest for 5 minutes so the dry ingredients can absorb some of the moisture.

  4. Place the dough between two sheets of parchment paper. Roll it evenly to about ⅛ inch thick, spreading it across the full baking sheet.

  5. Remove the top sheet of parchment. Score the dough into approximately 2-inch squares without separating the crackers.

  6. Bake for 45–60 minutes. At about 30 minutes, rotate the pan. If the crackers are firm enough, gently separate or turn them so the centers can dry evenly.

  7. Continue baking until the centers feel dry and the crackers are lightly golden. Watch the outer edges and remove any pieces that finish early.

  8. Turn off the oven, crack the door slightly, and leave the crackers inside for 10–15 minutes to finish drying.

  9. Cool completely before judging the texture or storing. The crackers will become firmer as they cool.


NUTRITION INFORMATION

Whole recipe—about 40 crackers

  • Total carbohydrates: approximately 95 grams

  • Net carbohydrates: approximately 30 grams

Per serving—4 crackers

  • Total carbohydrates: approximately 10 grams

  • Net carbohydrates: approximately 3 grams


Michael always seems to have the munchies. Even after a meal, it is not long before he starts looking for something he can really bite into—something with enough thickness and substance to satisfy him.


After making almond milk, I did not want to throw away all that leftover pulp. I wondered if I could turn it into a thick, hearty cracker that would satisfy Michael without leaving him hungry again a few minutes later.


This recipe began as an experiment, but when Michael tasted the first batch, he said the flavor was perfect. That was all I needed to hear.



“For thou shalt eat the labor of thy hands: Happy shalt thou be, and it shall be well with thee.”— Psalm 128:2 (ASV)

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