If you’ve ever tried making nut milk, you know you’re left with a bunch of leftover nut pulp. What do you do with this pile of almonds/cashews/walnuts? Turn them into easy, totally snackable gluten-free crackers! With just your oven and baking sheets, you can turn that pulp into your own customizable crackers. This doesn’t take a lot of work or fancy equipment!
These crackers are great for entertaining because not only are they delicious, but they are good for so amny dietary restrictions. These crackers are gluten-free, dairy-free, vegan, and keto friendly. This recipe makes a lot of crackers as well, so you’ll be ready with a nice-sized bowl of goodness for your next gathering.
For this recipe I added cinnamon, cardamom, and ginger for a slightly sweet but intensely flavored cracker. You can change up these seasoning to be garlic powder, nutritional yeast, onion powder, sesame seeds and poppy seeds for an “everything bagel” flavor profile. You could add cayenne powder for some spice; it’s up to you! Experiment with the ingredients and let me know what worked for you.
My favorite products for this recipe:
- NutZo Nut Butter: NutZo Keto Butter is a crunchy blend of coconut, Brazil nuts, almonds, pecans, macadamia nuts, flax seeds, chia seeds & a hint of Celtic Sea Salt. Perfect for low-carb, vegan, paleo & keto lifestyle.
How do I make nut milk/creamer so that I can make these crackers?
This recipe for dairy-free coffee creamer is made with almonds, but also works with cashews. It takes literally just minutes to make with a blender and a nut milk straining bag. Wherever you use nut milk, you can use this creamer as well. Check out that recipe below:
Leftover Almond Milk Pulp Crackers
Equipment
- 2 Baking Sheets
- Large Mixing Bowl
- Parchment Paper
- Oven
Ingredients
- 1 cup loosely packed almond pulp, from 1 batch of almond milk
- 1/2 cup mashed banana, egg-like consistency
- 6 tbsp nut butter, like Nutzo, or any nut butter you prefer
- 1/4 cup ground flax meal
- 2 tsp ground cinnamon
- 1 tsp cardamom
- 1 tsp ground ginger
- 1 tsp sea salt
- 2 tbsp maple syrup, (optional)
Method
- Preheat your oven to 300* F. Line 2 medium sized baking sheets with parchment paper.
- Add all ingredients in a large bowl and mash together with a fork until fully combined. You should be left with a soft, loosely formed ball of dough.
- Split the ball in half and place on each parchment lined pan.
- Spread with your hands evenly and as thinly as possible. Ideally, 1/16 – 1/8-inch thick. Thinner is crispier!
- Score with a butter knife into about 1x1-inch sized crackers.
- Bake for 30 minutes, then carefully flip each cracker over and bake for another 15 minutes.
- Flip again and bake for another 10-15 minutes, or until deep golden brown. They will still be slightly soft when removed from the oven. Total bake time: 55-65 minutes.
- Let fully cool. Crackers will become crunchy as they cool. Store in a sealed container on the counter for 1-3 days.
Notes
Watch and make my Dairy-Free Coffee Creamer/Thick Nut Milk recipe, then use the leftover pulp to make the crackers. No waste!
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