Home Recipes Rosemary-Parmesan Almond Pulp Crackers

Rosemary-Parmesan Almond Pulp Crackers

In an effort to minimize waste when making almond milk at home, these gluten-free crackers are made from the leftover almond pulp, offering a delicious and smart solution that utilizes the whole nut. The crisp crackers are perfect for dipping into hummus or spreading with Garlic and Herb Almond “Cheese.”

Featuring California Almonds

Ingredients

240 g	almond pulp (see Note) or almond meal
2 tsp	ground flax seeds
1 tsp	chopped fresh rosemary
1/2 tsp	baking soda
1/2 tsp	sea salt or kosher salt
4 tbsp	grated Parmesan cheese
2 tbsp	olive oil

Step 1
In a stand mixer fitted with the paddle attachment, combine the almond pulp or meal, flax seeds, rosemary, baking soda, salt and three tablespoons of the Parmesan. Mix briefly to combine and break up any chunks of almond pulp or meal.
Step 2
With the mixer on low, slowly pour in the oil, then three – four tablespoons warm water. Add just enough of the water to make a moist dough that isn’t gummy.
Step 3
Scrape the dough onto waxed paper and form it into a disk. Cover and refrigerate for 20 to 30 minutes until firm. Preheat the oven to 190°C. Line a baking sheet with parchment paper.
Step 4
Unwrap the dough and top it with another sheet of waxed paper. Roll the dough out to about 3 mm thick. Use a pizza wheel or knife to cut the dough into squares the size you want. Use a thin spatula to carefully transfer them to the baking sheet. If the dough is too soft, freeze for 5 or 10 minutes.
Step 5
Sprinkle the dough with the remaining one tablespoon of the Parmesan. Bake for 20 to 25 minutes, turning the pan around in the oven at least once, until the edges of the crackers are golden brown. Let them cool on the baking sheet, then store them in an airtight container.
Step 6
Note 1: Use the two cups of almond pulp (wet pulp is fine) leftover from making homemade almond milk with about two cups whole almonds. For this cracker recipe, simply double the almond milk recipe and leave out the honey or vanilla extract.
Step 7
Note 2: Sprinkle the tops of the unbaked crackers with a little more salt if desired.
Step 8
Note 3: If the crackers start to soften after storage, re-crisp them on a baking sheet in a 190°C oven for a few minutes.

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Appetizers, Fruits & Vegetables, Quick Meals, Snack, Vegetarian or Vegan

Rosemary-Parmesan Almond Pulp Crackers

Ingredients

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