These Almond Pulp Tahini and Herb Crackers are perfect for using up leftover almond pulp from your homemade nut milk and provide a tasty, fiber packed snack.
After making nut milk for awhile, it’s easy to get tired of stashing the leftover almond pulp in your freezer or tossing it into the compost heap time after time. I wanted a simple way to use up the almond pulp from making my Matcha Green Tea Almond Milk and decided crackers would not only be easy, but also make a perfect snack.
Inspired by the cilantro crackers in the Mediterranean Paleo Cooking cookbook, I decided to add tahini to give my crackers some extra flavor and additional stability. I also experimented with a few different herbs including: cilantro, rosemary, thyme and chives. My favorite variety was cilantro, with chives coming in as a close second.
These crackers are slightly addictive, but thankfully they are fiber packed and also nutritious. I enjoyed them dipped in guacamole as well as plain and they would go perfectly with a number of dips and spreads. They are also gluten free, grain free and Paleo-friendly, making them great for a variety of dietary preferences and needs.
- 1 cup loosely packed almond pulp, from 1 batch of almond milk
- 1 egg, beaten
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh herbs, finely chopped or 1 teaspoon dried herbs
- ¼ teaspoon sea salt
- ¼ teaspoon onion or garlic powder
- Freshly ground pepper, to taste
- Preheat oven to 350F.
- Combine all ingredients in a large bowl until thoroughly combined.
- Form dough into a ball, place between two sheets of parchment paper and roll out to ⅛ inch thickness with a rolling pin.
- Remove top sheet of parchment paper and place on a baking sheet. Score dough with a knife or pizza cutter into squares.
- Bake for 20 minutes and then flip each cracker and bake for another 18-20 minutes, until light and golden brown around the edges.
- Allow crackers to fully cool before serving. Store leftovers in a sealed container for 1-3 days. They can be crisped back up in the oven if they become soft.
Gluten free, Grain free, Dairy free, Paleo-friendly, Whole 30, 21-DSD
What are your favorite ways to use leftover almond pulp? Share in the comments below!
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