I’m always looking for unique ways to use almond pulp after making almond milk because I refuse to throw it away! Culinary Nutrition posted a great article on, “9 Uses for Almond Pulp + Almond Pulp Recipes” which directed me to detoxinista‘s variation of almond pulp crackers. YUM!
I changed her recipe up a little to incorporate my favorite Trader Joe’s everything bagel seasoning. If you haven’t tried this product, run don’t walk to your local TJ’s and get your hands on this. It’s amazing on avocados, eggs, crackers, hummus, almost anything. It tastes just like the ever so famous and flavorful everything bagel, SHOCKER.
Caution: breath can be a bit garlicky afterwards so don’t snack on it before a big date.
Let’s Get Cookin’
The crackers really aren’t challenging to make and they’re made with 6 simple ingredients. For starters, you just throw all of the ingredients into a bowl and roll it up until it takes the form of dough.
Then you roll it out between 2 sheets of parchment paper and you’ve got your base!
Perforate the crackers to squares, poke three layers of holes in the crackers with a fork and you’ve got your form! Crackers should be about 1/8″ thick – depending on the level of crunch you prefer.
QuickTip! The reason I roll directly on the baking sheet is that I find the dough breaks apart when you try to move the parchment onto the sheet. I had better luck rolling right on the sheet and leaving the bottom layer of parchment paper on while baking.
Everything Bagel Almond Pulp Crackers
Ingredients
- 1 cup wet almond pulp (amount left over from one batch)
- 3 tbsp olive oil
- 1 egg
- 1/4 tsp pink himalayan sea salt
- 2 tsp Trader Joe's everything bagel seasoning
- 2 garlic cloves minced
Instructions
-
Preheat oven to 350 degrees.
-
In a large mixing bowl, combine almond pulp, oil, egg, salt, herbs, and garlic with hands until the mixture is even and roll into one big dough ball.
-
Transfer the mixture to a sheet of parchment paper laid on top of a baking sheet. Lay another sheet of parchment on top and roll the mixture thin on on the baking sheet (about 1/8” thick).
-
Use a pizza cutter or large knife to score the square shapes. Poke holes in the crackers with a fork.
-
Bake at 350 for 20 minutes. Flip the crackers and bake another 20 minutes or until crispy and golden.
-
Cool completely before serving. They last a few days in a sealed container at room temperature but store in fridge for even longer. Serve and enjoy!
I didn’t love these on their own, I found them a little bit dry but they are a STELLAR scooper for hummus (Sabra Garlic Hummus featured here), guac, or cheese if you life – couldn’t put them down with the Sabra! I loveee these as an alternative to the traditional cracker & feel so good about myself for not throwing a tub of tasty almonds alway in the garbage after my weekly almond milk(ing) session. Really hope you enjoy this recipe!
Enjoy!
xx, Jess
