So I just tried this awesome recipe I found on Elana’s Pantry. If you haven’t checked out that site yet, you’re really missing out! When you’re allergic to eggs, wheat, and rice there are very few baked goods you can enjoy, but her site has a ton of really creative ideas that never cease to amaze me!

This recipe is a great way to make use of something I otherwise used to throw away (the almond pulp that’s left over from making homemade almond milk). It also satisfies that savory cracker taste I’ve been missing from wheat thins.  Cheese and crackers time just isn’t the same with sweet potato chips!

The cook time seems a little extreme, but it gives the crackers a nice crunch I don’t think they’d otherwise get.  My oven only goes as low as 170 F, but it worked fine for me; so I cut the bake time down to about 15 hours.

Check out Elana’s AWESOME recipe here: Almond Pulp Crackers

I’ve pasted the recipe below for quick reference:

Elana's Almond Pulp Crackers
  • 1 cup firmly packed almond pulp
  • 2 tablespoons golden flaxmeal
  • 1 tablespoon grapeseed oil
  • 1 tablespoon thyme, finely chopped
  • ½ teaspoon celtic sea salt
  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer the bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Let crackers come to room temperature on baking sheet, then serve