Almond Pulp Chia Crackers

Updated: Jun 12


Many moons ago, I wrote a blog post on how to make homemade almond milk. It's a very simple recipe, and the results are delicious – homemade nut milks are on a whole different level from store bought varieties. However, you end up with almond pulp, the ground up almonds from which all the creamy goodness has been extracted into the milk, and it seems a shame to waste that perfectly good protein source. So, I have found an easy, delicious way to use the pulp. Here is my favorite recipe for homemade almond pulp crackers. There are just five basic ingredients, and you can riff on various seasonings to spice them up. Almond Pulp Chia Cracker Recipe

  • 2 tablespoons chia seeds

  • 2 tablespoons warm water

  • 2 cups almond pulp

  • 6 tablespoons coconut oil

  • 1/4 teaspoon sea salt

  • 1 teaspoon dried herbs or spices of your choice (optional)


Preheat the oven to 375°F. Mix the chia seeds and water together in a small bowl and allow to sit for a few minutes until the mixture becomes gelatinous. Place all ingredients in a large bowl and mix until well blended. (I used a stand mixer with a dough attachment). Form the dough into a ball, and place on a parchment-covered baking sheet (I used my silicon baking mat). Cover with another sheet of parchment (or another silicon mat), and roll out until the dough is about 1/8"-1/4" thick. Score the dough to make it easier to break the crackers apart once they are cooked. I made 1.5" squares, which was a good size. Bake for 30 minutes, or until the crackers are crispy. Use a spatula to remove the crackers from the baking sheet onto a cooling rack, if you have one. Once they are cool, store in an airtight container. Enjoy!


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