Garlic and Chive Almond Pulp Crackers

We all know that homemade almond milk is easy to make and healthier than store-bought almond milk. Every few weeks I make a fresh batch and catch myself throwing out a ton of almond pulp – a waste of money and healthy nutrients, right? Well after browsing the internet for ideas, I found, tested and tweaked a few recipes. One of my favorite things to make with leftover almond pulp, these Garlic and Chive Almond Pulp Crackers. They’re light, crisp and pair well with dairy-free cheese or grass-fed butter or ghee. Give them and try and tell us what you think.



1 cup wet almond pulp
3 tbsp olive oil
1 egg
1/4 tsp salt
2 tbsp fresh chives (works with any herb)
1 garlic clove, minced


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all the ingredients. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers.
  3. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick. (the thinner, the crispier).
  4. Use a large knife to score the rolled dough into square shapes.
  5. Bake for 20 min, then flip each cracker and bake until they are crisp and golden, about 15 to 20 min more. Let cool completely before serving. Enjoy!

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