One of the things that stops people from making their own almond milk is the ‘waste’ it creates. Which, if you’re throwing out that delicious almond pulp and the almond skins? Correct. However, you can really easily turn that waste into something delicious, good for you, and beautiful- almond milk scrap crackers!

These crackers are SUPER customizable. I’ve popped my go-to recipe below, but you can make substitutions based on preferences! Don’t like chia or flax? Swap them out for another seed- sunflower and poppy both work well! Not into thyme? Swap it out with oregano, rosemary, sage, or pretty much any other herb. The options are endless.

Almond Pulp Scrap Crackers Ingredients

Almond Pulp and Skins from my Almond Milk Recipe
2 Tbs Flax Seeds
2 Tbs Chia Seeds
2 Tbs Thyme
1-2 Tbs Almond Milk (Only if Necessary)

Almond Pulp Scrap Crackers Method

I love that if you’ve just made almond milk, you don’t even have to wash the blender (or use a food processor) to make these scrap crackers! Start by adding the almond pulp and skins back into the blender. The skins can be a little tough, so use the blender to break them down a bit before adding in the seeds. I talked about the tannins in almond skins and how they change the flavor of the almond milk, but that flavor change is actually wonderful when it comes to crackers- it gives the flavor more depth!

Once the skins are broken down, add in your seeds and herbs. Blend this until it is a consistency that you like- more if you want a smooth cracker and less if you like the texture of whole seeds in your crackers, either will dry well! If you are having issues blending because you were *too good* at squeezing the liquid out of your almond pulp while making milk, you can add some milk back in to help with the process.

You will know your blend is ready when you can grab a handful (or a spoonful) and when you squeeze the pulp, it maintains its shape.

Pour the mixture out onto either a lined dehydrator sheet or a lined baking sheet. Using your fingers or a rolling pin, gently roll the cracker ‘dough’ out into a single layer. If you’re having issues with the almond pulp sticking, you can add some flour (almond flour if you want to keep these gluten free) to the rolling pin as you work. You want to roll the crackers to about a quarter of an inch thick- remember they will shrink as they dehydrate, so keep them thick enough that they will still be substantial as they dry. We don’t want a crumbly cracker!

Using a knife, cut the rolled dough into cracker shapes, being careful not to cut the lining underneath.

If you are using a dehydrator, dehydrate at 130 degrees for about 8 hours or until crackers are completely dry and will snap. If you’re using an oven bake at 350 degrees for 15 minutes, flip the crackers and bake for another 15 until thoroughly dry.

Why a dehydrator? I prefer the taste and texture of a ‘raw’ cracker. Baking the crackers with alter the taste and texture but both methods are delicious! Store almond pulp scrap crackers in an airtight container at room temperature for 3-4 days or in the fridge for up to a week!