Cinnamon Almond Pulp Crackers

I actually found this recipe from a fantastic collection of green ideas called Ethical Blog.  This is a great recipe for the leftover almond pulp from making some of the other milk recipes on this blog with my handmade nutmilk kit.

almond pulp crackersIngredients

  • 1 cup loosely-packed almond pulp
  • 1/2 cup mashed banana
  • 6 tablespoons almond butter
  • 1/4 cup ground flax meal
  • 2 teaspoons vanilla extract
  • 1 1/2 – 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons maple syrup, optional


  1. Preheat oven to 300ºF. Line two baking sheets with parchment paper.
  2. In a large bowl, mash all ingredients together with a fork until combined. Form into a ball, then split ball in half and place one half on each parchment-lined baking sheet.
  3. With your hands, spread the dough as evenly and as thinly as possible, about 1/8-inch thick. Use a butter knife to cut into 1×1-inch crackers.
  4. Bake for 30 minutes. Flip crackers 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.
  5. Crackers will get crunchy as they cool. Store in sealed container for 1-3 days.

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