These almond crackers are the perfect introduction to making your own crackers! There are only two ingredients and they do not even have to be baked. Give them a try– they are delicious!
If you make your own almond milk, it can be difficult to discover ways to use up the almond pulp that remains after straining your fresh nut milk. These almond pulp crackers are a wonderfully easy and quick way to use up that leftover almond pulp!
Also, if you want to make these crackers, but you do not have fresh almond pulp from making almond milk, almond meal (not almond flour) will work the same way. Just remember that almond meal and almond flour are not substitutes for each other. Almond meal is coarser ground and not solid white, while almond flour is finely ground and made with blanched almonds so that it is a solid off-white color. The difference between the two is similar to the difference between stone ground wheat or corn flour and finely ground wheat or corn flour.
The only other ingredients needed to make these almond crackers is ground flax seed (linseed), which is also called flax meal. The ground flax seed is used to make flax “eggs,” which act as a binding agent for the crackers. Because flax meal can spoil and go rancid if left on a shelf in the cupboard and it begins oxidizing after being ground, which means the ground flax seed begins to lose nutrients, I find it easier and cheaper to grind my own small batches of flax meal out of whole flax seeds. I also like knowing that I am getting the full nutritional benefit of the seed!
I use a small coffee grinder or seed grinder to grind the seeds, and then I store the flax meal in a little jar in the refrigerator. However, if you would prefer not to grind your own flax meal and buy the seeds pre-ground, Bob’s Red Mill sells an excellent option, and you can purchase it here. In order to keep the flax meal freshest and prevent it from spoiling for as long as possible, I would still store the pre-ground flax meal in the refrigerator. In addition, if you rarely use the flax meal, you can store it even longer in the freezer.
I love these crackers with vegan cheeses, hummus, pesto, and I like to just snack on them plain! Because they have a subtle flavor, they are perfect to pair with just about any topping.
Almond crackers and cheese. Yes, please.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ¾-1 cup almond pulp* (I use what is leftover from making my almond milk which is about a ¾ cup)
- 2 Tbsp flax meal
- 5 Tbsp water
- In a medium bowl, prepare the flax eggs by combining the flax meal and the water. Let rest 5-10 minutes.
- Add the almond pulp and mix with a spatula until thoroughly combined.
- Spoon the mixture onto a dehydrator tray* and flatten into a circle about ½ inch thick.
- Cover with a sheet of parchment paper and roll flat until about ¼ inch thick.
- Score into crackers of desired shape and size.
- Place in a dehydrator at 100-108˚ for 6-8 hours or until dried out and crisp.
- Store in an airtight container.
The serving size and nutritional information are general estimates based upon the ingredient amounts.