Gluten-Free Almond Pulp Crackers


Don’t have almond pulp on hand for these crispy Gluten-Free Almond Pulp Crackers? No worries. Use almond meal/flour in it’s place.

For those who make almond milk, the base of these crackers is the leftover pulp—basically fiber—that is strained out. Almond pulp resembles coconut flour in that it is essentially de-fatted nut meal/nut meat. Don’t have almond pulp on hand? No worries. Use almond meal/flour in it’s place. The brands I like are; Bob’s Red Mill and Honeyville. It’s also super easy to make using raw or blanched almonds, here’s how.

So, I’ve sat on this recipe for over a year. When my late father was out visiting last Summer he went nuts over these dehydrator crackers. He had it all figured out. How to mass produce them, how to package them, where to sell them.

Needless to say, every time I make these crackers I think of him. I also think of the heart disease and diabetes that took his life at 64. It pains me that his two little grandboys may not remember him, that he was cheated of his golden years. He had no idea how sick he was. No idea. They gave him 2-10 years following his diagnosis in April—he made it five days.

I miss my father and his grandiose schemes. I miss his optimism and crazy ideas. He had a brilliant mind, so many great intentions. But looking back, the follow through wasn’t always there. I learned from his sudden death that we can have every intention to change—but it’s the “doing” that counts. I know for certain that my father was given warning signs and had the intention to make dietary changes, but it was too late and his intentions failed him. There were a handful of things my father taught me, this lesson was the greatest.

Onion & Sun-Dried Tomato Almond Pulp Crackers

Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Easily Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Easily Raw

Prep Time:  10 minutes
Cook Time:  8-12 hours


3 tablespoons white CHIA SEEDS (grind seeds to a meal in clean coffee grinder)
1 cup WATER
2 tablespoons OLIVE OIL
1-1/2 cups ALMOND PULP or ALMOND FLOUR (Bob’s Red Mill or Honeyville or make your own)
1 cup ALMOND FLOUR (Bob’s Red Mill or Honeyville)
1/2 cup raw white SESAME SEEDS
1-1/2 teaspoon GRANULATED ONION
1-1/2 teaspoon OLD BAY SEASONING
1 teaspoon CHOLULA or other hot sauce
3/4 teaspoon SEA SALT
2 tablespoons bottled or re-hydrated SUN-DRIED TOMATOES, minced
2 tablespoons DRIED ONION FLAKES
2 tablespoons raw black or white SESAME SEEDS


In medium bowl, whisk chia meal, water, and oil. Add remaining ingredients, except for onion flakes and black sesame seeds. Mix well.

Gather dough into a ball and place between to sheets of unbleached parchment. Roll to 1/8-1/4″ thick. Transfer to dehydrator tray with layers of parchment intact. Remove top layer of parchment. Sprinkle surface of dough with onion flakes, sesame, and a few dashes of salt and gently press into crackers. Using a pizza cutter or sharp knife, slice/score dough into two-inch squares. Dehydrate until crisp (8-10 hours or overnight), flipping once onto a new tray, and removing second layer of parchment. Our friend Elana over at Elana’s Pantry offers tips on how you can dehydrate in an oven. These crackers may qualify as “raw” if the temperature they are dehydrated at does not exceed 115˚F. If you are a real stickler when it comes to “raw” … you’ll have to omit the Cholula sauce.

More Almond Pulp Recipes to Enjoy

Vegan Almond Pulp Crackers over at Elana’s Pantry
Chocolate Balls by Carmella over at Almond Pulp (these look yummy!)
Healthy (Gluten-Free) Chocolate Cupcakes over at The Healthy Advocate

More Good Stuff


Moriah August 10, 2011 - 2:13 pm

Lexi – my heart truly goes out to you. As I read your post this AM, tears of both joy and sadness streamed down my face. I, too, have lost my father due to illness – pancreatic cancer to be exact. He had heart issues (2 stints) and had developed type 2 diabetes. And when he went into the ER for the last time, he didn't know how sick he was, either. None of us did. He wanted to change. But it was too late for him. The story sounds all too familiar to yours, eh? My dad, or Papa as he was affectionately called, left behind 9 grandchildren. Five of them were mine. He was more than a grandpa to them for we lived just 2miles away and since I have lyme disease, my parents helped raise my children. it's been three years now. And while he is gone, he is no way forgotten. Good for you to have not only remembered, but honored, your dad with this post. My heart has been touched – and when I make these crackers, my belly will be, too. Thank you for sharing and know you and your family remain in my prayers. Enjoy your day 🙂

Lexie August 10, 2011 - 6:41 pm

Moriah, thank you so much for sharing. You certainly can relate. And I am so sorry for your losing your father. It's still a mix of emotions. His being there in the years to come would have made your kids' lives so rich. That is one of the saddest parts. I no longer feel immortal. At 42 that begins to fade big time. And sure, I may have some bad genes, but I FIRMLY believe that diet and lifestyle can make the life we live a quality life. If the bus comes for me next year, at least I have felt alive and healthy in the 42 years I was given.

Big hug to you!!!


Moriah August 11, 2011 - 3:14 pm

Thanks, Lexi, for your kind words. And I, too, FIRMLY believe the sayings "you are what you eat" and "let food be thy medicine." During my 12 yr battle w/Lyme, I have had 4 MDs (not chiros, NDs, or nutritionists) say to me that I would be dead if it weren't for my nutritional foundation and my current chiropractic neurologist tells me that the only reason I continue to function at the level I do is because of the nutritional support I provide my body. It's not easy to do this, as you know. But I want you to know your blog as well as Elana's have been such a tremendous blessing to me. I know it comes out of your sorrow, which I am so sorry for your son's health conditions and all you go thru as a result – but what you're learning and creating in your kitchen as a result truly helps brighten others' tomorrows. Big hug back to you!

Laura August 11, 2011 - 7:48 pm

This recipe looks fantastic. I am so sorry for your loss Lexi. I lost my father suddenly this year in April from heart disease and diabetes as well. This has been a painful year. My passion for nutrition and health has never been stronger.

Lexie August 12, 2011 - 2:39 am


Laura, I am so sorry for your loss, too. How coincidental.I totally agree … you realize that you may have some bad genes running in the family and so why not do our best to counteract them with a good diet and lifestyle. I think you will like tomorrow's Making the Switch story : )


Katie @ ktmade blog August 15, 2011 - 3:23 pm

Lexie, I'm so sorry about your father. It sounds like he was a pretty exciting guy to have around. I have some fun guys like that in my life, and I know how important they are to me. On the up side, he clearly had great taste – these look amazing! I can't wait to try them. I feel like I'll be honoring your dad when I do. 🙂


Hi Katie … thank you! Hugs!


Amber January 31, 2012 - 3:48 am

Hello There Lexie.

Just a quick note to share that I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration. 🙂

Be Well,


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