Almond & Flax Crackers


Since I make almond milk regularly (about twice a week), I was a bit bummed at all the pulp I was throwing away especially as I hate food waste. I had a quick search online for almond pulp crackers but the ones I came across required a dehydrator and as I don’t own one, I thought I’d develop my own recipe – I know I could have used my oven instead of a dehydrator but I wasn’t up for leaving my oven on for a ridiculous amount of time, plus my oven is needed a lot!

I thought this recipe would be relatively easy. A few ingredients mixed together, baked in the oven until crisp and voila...oh how wrong was I?!

First up, I couldn’t get the crunch factor – something that it vital in crackers I believe. Then the crackers on the perimeter would brown too quickly whilst the ones in the centre of the baking sheet were still soft. After playing around with different temperatures I finally achieved a cracking cracker ( a terrible joke I know!).

Then, for some bizarre reason, after I’d achieved great results with the recipe, on the final run through before I posted this recipe I decided to completely change it! I have no idea what possessed me, I’ve never done like that before with a recipe (and won’t be doing it again).

Needless to say, the changes did not work at all so I reverted back to the original recipe I developed, tested it a few more times and we have a winner.


-1 cup almond pulp
-2 Tbsp. ground flax seeds
-2 1/2 Tbsp. avocado oil
-1 1/2 Tbsp. dried herbs (I use Braggs 24 herbs)
-salt to taste
-1 to 2 Tbsp. water

How To Make

Pre-heat oven to 160C/320F

Mix all ingredients, except the water, together in a bowl and mix well.

Add 1 tablespoon of water and stir well, the mixture should start resembling a dough – this is when it’s time to get your hands in! If needed, add more water until a dough forms but you don’t ant the mixture to be too wet.

Place the dough between 2 sheets of baking parchment and roll until approximately 3-4 millimetres thick.

Remove the top layer of baking parchment and place the dough (still on the baking parchment) on to a baking sheet.

With a sharp knife, lightly score cracker shapes (any shape you like – rectangle, squares – this just make it easier to break up the crackers once cooked) and lightly pierce with a fork.

Bake for 20-25 minutes until starting to brown then flip over. Cook for a further 20-25 minutes until the crackers are crisp and golden brown. Everyone’s oven is different so your crackers may take less or more time; I suggest after flipping, to keep a close eye on them so they don’t burn.

Once cooked, remove from oven and place on a wire rack and allow to cool completely. These crackers store well in an airtight container for 3-4 days.