The almond pulp I have left over after making almond milk starting piling up in the fridge and I was looking all over the place to find recipes to use it up. I strangely didn't find anything that looked appealing and the things that
did look good said you had to dehydrate the almond pulp before using it….ain't nobody got time for that. So I decided to put a spin on the usual cracker recipe that I like which uses almond meal and work with the almond pulp I had. The cinnamon raisin crackers I came up with are super yummy! My kids L O V E them. Seriously, I can't get them out of the oven fast enough, and the entire batch of crackers would be gone in one day if I didn't purposefully save some off to the side for snack time tomorrow. Too much almond pulp? No problem.
Almond Pulp Cinnamon Raisin Crackers - Grain Free/Vegan
- 2 Cups almond pulp
- 1 Tablespoon arrowroot powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2-1 teaspoon cinnamon
- 1 Tablespoon flax meal
- 3 Tablespoons coconut oil
- 2-3 Tablespoons raisins
First, pulse the almond pulp, arrowroot powder, salt, baking soda, cinnamon & flax meal in the bowl of your food processor. (I have
this model and don't know what I'd do without it!) Add the coconut oil & pulse again until fully incorporated. Last, add the raisins and pulse just a few times leaving big chunks.
Roll half the dough at a time out between two sheets of
parchment paper, making sure it's very thin. Put the dough, still on the parchment paper, onto a baking sheet and bake at 350 degrees for 7-10 minutes. When the edges start to brown, remove from oven. Using a sharp knife, gently cut the crackers. Once cut, flip then over and return to oven. Continue checking every 2-3 minutes removing the crackers as they are done. (The middle ones always take longer.)
Enjoy!
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