If you’re in the habit of making your own nut milk, then you know what it’s like having extra pulp around. I often have a container in my fridge full of leftover nut meal, which more often than not ends up in the compost. Here’s the solution: pulp crackers. Voila, waste no more! I made this recipe with almond pulp, but it could easily be swapped for any nut pulp extras in the same amounts. 


  • Like many nuts, raw almonds are a concentrated source of monounsaturated fats, which make them great for a healthy heart. Almonds have been shown to lower cholesterol and the risk of heart disease. Vitamin E can also be found in abundance in almonds. This vitamin is a powerful antioxidant that reduces oxidative tissue damage and promotes healing within the body. 

Almond Pulp Crackers Ingredients:

1 cup cooked brown rice

1 cup almond pulp (leftover from making nut milk)

1/4 cup flaxseeds

1/4 cup sesame seeds

1/4 cup chives, minced

1/2 teaspoon sea salt

2 garlic cloves, minced


Preheat oven to 350°F. Line a baking sheet with unbleached parchment paper. 

In a large bowl, combine all the ingredients and form into a ball. Place the ball onto the baking sheet. Place another piece of parchment on top of the ball and roll out the dough using a rolling pin into a thin rectangle to fit the shape of the sheet. Discard the top piece of parchment and smooth out the edges using your fingers.

Cut the dough vertically and horizontally to create square shapes using a sharp, wet knife. You will be able to break apart the squares once the crackers are baked. You can also press a fork into the dough for an added aesthetic touch. 

Bake for 30 minutes, flip, and bake for an additional 20 minutes. Allow to cool on a rack before attempting to break the crackers apart. They are crunchiest if enjoyed the same day. However, store in an airtight (preferably glass) container if you do not consume immediately.

Recipe originally published on www.lulora.com