Almond Pulp Crackers

While there are easy peasy non-dairy milk recipes on this site, there are a bunch of recipes for making non-dairy milks and yogurt that require the straining of soaked seeds and nuts through a cheesecloth.

A community (and family) favorite is milk made with fresh almonds.


But what can YU do with the leftover pulp?

Almond pulp

Lots of goodness!

YU can make cereal

Almond Pulp Cereal

chocolate mousse


… or crackers of all kinds with this easy recipe below.

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Large glass bowl
Chef’s knife
Baking sheet
Unbleached parchment paper
Silicone spatula
Rolling pin or large sturdy glass

See below, but try to buy everything organic. Here’s why.

For every one packed cup of almond pulp* you will need (adjust accordingly):
2 tbsp unrefined, virgin coconut oil
3/4 tsp fine ground sea salt
1-2 tbsp fresh chopped herbs (rosemary, sage, thyme, lavender, chives and/or oregano)*

*These herbs are optional. You can leave them out of the recipe or try other combinations/spices. Make the crackers sweet with orange zest and a bit of honey, or try adding a bit of minced garlic and/or sautéed, minced onion. Also try golden raisins and toasted pecans with fresh rosemary and/or thyme. Cocoa powder and orange zest? Play. Just share any new combos YU come up with us on Facebook, Twitter or with a comment below.

**YU can also prepare crackers with most nut/seed pulps. Almond is the best base for baking though—I recommend mixing almond flour or pulp with any leftover seed or nut pulp like sunflower, walnut, pecan, etc. for tastiest results.

Let’s get started.

Preheat oven to 350°F.

Make sure your almond pulp is squeezed dry.

Almond Pulp Crackers

Rinse and prepare your herbs.

Almond Pulp Crackers

Chop, mince and slice to release flavor and scent.

Almond Pulp Crackers

Stir all ingredients together well using a silicone spatula.

Almond Pulp Crackers

Roll dough into a ball and place on a baking-sheet-sized piece of parchment paper.

Almond Pulp Crackers

Place another large piece of parchment on top of the ball and using a rolling pin or large sturdy glass, roll out your dough until it’s about 1/8″ thick.

Almond Pulp Crackers

Peel back top sheet of parchment paper to reveal your smooth dough.

Almond Pulp Crackers

Using silicone spatula, smooth out edges and shape dough into a rectangle.

Almond Pulp Crackers

You can take the rustic route and just roll out dough about 1/8″ high in no shape at all (you will just break apart the dough later for imperfect crackers).

For the opposite of rustic, lay a knife into your rectangle vertically and then horizontally to create pre-cut shapes that you can release once baked.

Almond Pulp Crackers

To help release moisture and for aesthetics, you can press the tines of a fork into your dough.

Almond Pulp Crackers

Bake crackers for 20-25 minutes. Remove from oven and flip them all. Place back in the oven and bake another 15 minutes. Allow crackers to dry/cool on the baking sheet.

Almond Pulp Crackers

Crumble savory variations of these crackers on top of salads for crunch and protein (like croutons). Enjoy them spread with a bit of unrefined coconut oil and a pinch of sea salt for a snack. Top with Cashew Cheese Spread (and a drop of honey for next level yum).

If you’d like to make this recipe but you don’t have any pulp on hand, it’s simple.

Just start with one cup of almond flour instead of pulp and add 1-2 tsp of pure water to ingredients listed above. All the following steps are the same.
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  1. Lauren

    These taste amazing! However mine turned out really crumbly, and when I tried to flip them they all broke. I still loved eating the crumbs and made into bread crumbs in the end. What am I doing wrong – any ideas?



    • Heather Crosby

      Hi Lauren,
      You’re not doing anything wrong 🙂 It may just be a difference in almonds—they simply need more moisture, so maybe add some store-bought almond flour (1/4-1/2 cup) and a bit more coconut oil (1-2 tbsp) to your dough. Good luck! Heather

  2. Siena

    This looks great. Can you make almond flour by grinding almonds in a processor? Thanks.

    • Heather Crosby

      Absolutely, Siena. Just make sure they are nicely broken down, but watch them so they don’t turn into butter! If you have a spice or coffee grinder at home, you can use that after you break ’em down in the processor—it will make them a bit “dustier.” Have fun and let us know how it works out.

  3. Sarah

    These turned out great! I have been looking for something to do with my leftover almond pulp. I used dried herbs, and they turned out great. Thanks for the recipe!

  4. LeCave

    I love this ! sounds wonderful… I am curious, I have been making almond milk for few days now .. so proud of ME !! I gave up Coffee Cream AND sugar and only use the almond milk in my coffee ( my true addiction 🙂 ) anyhow…
    I make my almond milk with almonds (soaked of course) and I add Dates , pinch of vanilla, smidgen of salt, and coconut oil .
    I love it.. and im wondering.. with the left over paste.. I have been baking it to dry and then just putting in zip lock bags and leaving out on shelf.. is this safe?
    seems to be some variety of trains of thought on this . what is your take?
    also.. if I just take my paste (meil) left from my almond milk/cream…
    will I just simply spread and make these crakers.. but for how long do they keep?
    and how do I store!
    not that I think I would keep them long… I gave up bread and would love a substitute .. been eating Naan Thins.. but want better!
    would LOVE if I got a reply !
    LeCave ♥

    • Heather Crosby

      Hi LeCave,
      I love to use up every last bit of ingredients and it seems like you are doing the same, and like a champ! I would recommend that you store your dried pulp in the fridge or freezer for optimal freshness. Once dry, you should be ok for a day or so on the counter, but the dry pulp can still attract moisture, and moisture can bring mold. Play it safe and store paste/pulp/crackers in an airtight glass container in the fridge for 7-10 days. Re: a bread substitute —> I have an awesome bread recipe coming in the YumUniverse book in October—you can pre-order a copy now (and get bonus materials, too.) Hope this helps. Keep playing! H

      • LeCave

        Thank you for your quick reply!
        it was Much Appreciated !
        this helps me greatly… I am going to store them in fridge now when I make them next, I am about to make a batch today actually !
        * Quick other Tip/comment from me… when I have my almond milk ready, I keep in mason jar in fridge, and because I have replaced my Cream and sugar in my coffee for this ONLY..
        what I started doing was just when my coffee is ready, I take the amount I need (got that figured out now too) and put into my
        Magic Bullet for half a min… and it really does something cool to it and when I pour in my coffee I get this great Cuppachino taste and look !.. amazing what you can find when you Try ! hope that helps.. and if your a coffee drinker… TRY IT !
        Truly.. a new fan of yours. 🙂

  5. What a great idea for using up the almond pulp! So quick, after I made my unsweetened almond milk with vanilla, cinnamon and turmeric.

    I made mine with added pumpkin seeds & spiced with rosemary, dill, turmeric & garlic powder. Using a tsp more of coconut oil helped bind, and letting them cool off of the baking sheet helped them turn out crunchy rather than crumbly. I will definitely be doing this again.

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