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