Banana Almond Pulp Crackers

A new found hobby during quarantine has been discovering different at home milks to make! I have tried a few different kinds, but so far my favorite has been homemade almond milk. Making this in your own kitchen is a fun and delicious way to get tasty unique flavors. I thought that I knew almond milk just from having the average store bought , often Almond Breeze, but wow! There is nothing that compares to the freshness and bite of homemade!

Photo by Kafeel Ahmed on Pexels.com

Check out this recipe for Banana Almond Milk here! This post will discuss how to use the left over almond pulp from making almond milk in a yummy and healthy recipe!

What is Almond Pulp?

Almond Pulp is the by-product of making almond milk using sweet almonds. This is the pulp that you strain from the milk after blending the almonds together. Roughly 1 cup of almonds will yield 1/2 cup of almond pulp. There are a variety of uses for this pulp including making almond meal, breads, cookies, and crackers.

Photo by Daria Shevtsova on Pexels.com

Below is a quick recipe for making yummy Banana Chia Almond Pulp Crackers

What you need:

  • 1 Cup Banana Almond Pulp
  • 3 Tbsp Olive Oil or Coconut Oil
  • 1 Tbsp Chia Seeds, Optional
  • 3 Fresh Basil Leaves, Optional
  • Pinch of Salt
  • 1 Tbsp Brown Sugar
  • 1 Large Bowl
  • Rolling Pin
  • Wax Paper
  • Baking Sheet

The steps:

After making almond milk and squeezing as much liquid as you can from the almond pulp, place in a container and refrigerate overnight.

Preheat the oven to 350 degrees Fahrenheit.

Gather ingredients. Add almond pulp and 3 tbsps of oil of choice to the bowl. Mix these two together. Chop basil leaves. Add basil, chia, salt, brown sugar to the bowl and mix well.

Time to get messy!

I found it a little easier to mix this with my hands! Utensils are for the birds!

Mix thoroughly. Once combined, squish into a ball and transfer to a wax paper lined baking sheet.

Roll all flat as you can! I placed a piece of wax paper in between the mixture and my rolling pin just to help with ease of rolling (I also use this rolling pin for block printing so there may be a little bit of inedible paint on it… ooops!).

I found this mixture to be a little fragile, so I started from the center and worked my way out to the edges, watching carefully that they did not crack. If they do, just press the mixture back together before baking, easy peasy.

Make sure everything is evenly flattened from center to edges. The cooking will not be consistent if the thickness is not.

The idea thickness is similar to crackers, knowing that they will shrink a little in the cooking process.

Once you have flattened your mixture to a desired thickness, use a knife and gently cut straight lines all the way through. Continue this across the width of the baking sheet. Now repeat this process length wise, making square shapes!

Poke holes in each square.

Place in the oven and bake for roughly 10 minutes. I am at a high attitude in Colorado, so cooking times may vary depending on your elevation.

Take out and flip each cracker!

Bake for roughly an additional 10 minutes.

The crackers should be nice and firm and crispy!

I found that my own mixture was a little thicker in the middle, making the edges darken a lot faster. I am not complaining, just learning as I go!

This is not my first time attempting these crackers, but it is the first time I have enjoyed the result!

These are the perfect little crackers for a sweet treat.

Photo by Ben Libby on Pexels.com
Banana Almond Pulp Crackers
1 Cup Banana Almond Pulp
3 Tbsp Olive Oil or Coconut Oil
1 Tbsp Chia Seeds, Optional
3 Fresh Basil Leaves Chopped, Optional
1 Tbsp Brown Sugar
1 Large Bowl
Pinch of Salt
Rolling Pin
Wax Paper
Baking Sheet
Preheat oven to 350 degrees Fahrenheit
Mix ingredients in a large bowl.
Place on wax paper on a baking sheet. Roll as flat as you can, the flatter, the crispier.
Cut vertical strips 1″ apart. Cut horizontal strips 1″ apart, leaving squares.
Poke holes in each square cracker.
Bake for 15 minutes. Take out and flip over
Bake for an additional 15 minutes.
*Cooking times vary depending on the thickness of the cracker. Keep checking until they are nice and crispy.

Check out this recipe I found for tasty toppings sure to spice up an afternoon and wow any guest!

twelve crackers with toppings
Check it out on Better Homes & Gardens

Have you tried any recipes using Almond Pulp? Drop your favorites in the comments below!

Photo by alleksana on Pexels.com

Banana Art by Clare Nicholson Stylist

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Published by thetrekkingturnip

Florida native exploring the Rocky Mountains with my partner and husky pup.

One thought on “Banana Almond Pulp Crackers

  1. Pingback: Banana Almond Milk

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