You can use dry or store-bought almond meal to make these Savory Almond Flour Crackers, but the best part about making your own almond milk at home, using an Almond Cow ”plant-based milk maker” is that you basically get the almond meal for free to use any any almond flour recipe.
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In a recent video (sponsored by Almond Cow) I made a delicious Pumpkin Spice Almond Milk Coffee Creamer, and then used the leftover pulp to make these incredible Pumpkin Spice Almond Flour Crackers.
The recipe below is for my basic Savory Almond Flour Crackers which can be made using fresh almond pulp or dry almond flour. The recipe is a blank canvas, and can be used to make an infinite variety of crackers. You can add seasonings to the dough, or add seeds and spices on top. The possibilities are truly endless.
Check out this video to see just how easy these crackers are to make:
Pumpkin Spice Almond Flour Crackers
To make the Pumpkin Spice Almond Flour Crackers, just follow the Savory Almond Flour Cracker recipe below, but use the fresh pulp from making your Pumpkin Spice Almond Milk Coffee Creamer, reduce the water to ¼ cup, and add ¼ cup of pumpkin puree. That’s it!
If you are using store-bought or dry almond flour, then reduce the water to ½ cup, add ¼ cup of pumpkin puree along ½ teaspoon of pumpkin pie spice.
- Everything: Add a generous sprinkling of Everything seasoning to the top of your press-out, uncooked crackers. Use a rolling pin or your hands to gently press the seasoning in. Cut and bake as normal.
- Curry: Add a tablespoon or two of curry powder to your cracker dough. Cut and bake as normal.
- Italian herb: Add a generous sprinkling of Italian seasoning to the top of your press-out, uncooked crackers. Use a rolling pin or your hands to gently press the seasoning in. Cut and bake as normal.
Savory Almond Flour Crackers
These delicious and easy homemade grain-free and gluten-free crackers can be made using store-bought almond flour, but they're also a great way to use the leftover pulp from making homemade almond milk.
- 1 cup almond flour (or wet almond milk pulp)*
- ½ cup cassava flour
- ¼ cup coconut flour
- 2 tablespoons flax meal
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons nutritional yeast
- 3/4 cup water (or more if needed)*
- 2 tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
- salt and pepper to taste
Preheat oven to 350 F.
Combine all of the cracker ingredients in a large bowl, and taste for seasoning. If using an 18”x13” baking sheet, divide the dough into thirds.
Using your hands, distribute ⅓ of the dough evenly across the surface of your Silpat or silicone baking mat. Take your time here to get it as thin as possible without any holes. The thinner you can get it the crispier and lighter your crackers will be. Just keep working and pressing until it’s evenly about 2mm, or less than ⅛ inch thick. You should have about a 1 inch gap around the perimeter of your baking mat.
For square crackers, use a pizza cutter gently score the dough. For circle crackers, use a shot glass to press circles across the surface of your dough.
Invert your baking sheet, and place your dough covered baking mat on top. Bake at 350 F. for 12 minutes. Carefully remove the baking sheet from the oven, quickly flip the baking mat over onto the back-side of the baking sheet. Starting at a corner, very carefully peel the baking mat off the the crackers. They will still be a bit soft, so be carefully when removing the mat.
You can now use the baking mat to press out the next third of dough.
Return the inverted baking sheet to the oven with the upside-down crackers on top. Bake for 14 to 15 minutes, or until all the crackers are golden brown, and crispy. Remove the crackers to a cooling rack or place then in a single layer on a plate to cool completely. If after cooling they are still a bit chewy, or lacking crispiness, place them back onto a baking sheet and allow them to crisp up in the oven for another 5 minutes.
- Once cooled completely, store your crackers in an airtight container.
Bake your crackers as-is, or top to them with seasonings before baking. Use Italian seasoning for a nice herbed cracker, or seeds like sesame, pumpkin, or poppy for a pop of flavor and crunch. My personal favorite is “Everything” seasoning which has a bit of, well, everything in it. Just sprinkle the seasoning of choice on top, and then gently press it into the surface of the crackers.
You can also mix curry powders or other seasoning blends into the dough before pressing-out your crackers. The basic cracker recipe can go so many directions depending on how you choose to season them.