Paleo Nut Crackers

Pre-heat oven to 350°F. In a large bowl combine almond pulp, oil, salt, herbs and garlic and stir well. Transfer the mixture to a sheet of parchment paper, then place another sheet on top. Using a rolling pin, roll the cracker mixture to ½ inch thickness, or thinner if you like the crackers crispier.
No ratings yet
Print Recipe Pin Recipe
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 cup almond pulp (from recipe for Nature's Eats Almond Milk)
  • 3 tablespoons coconut oil
  • ¼ teaspoon sea salt
  • 2 tablespoons dried or fresh herbs (rosemary, parsley, chives, thyme, etc.)
  • 1 garlic clove, minced

Instructions
 

  • Pre-heat oven to 350°F. In a large bowl combine almond pulp, oil, salt, herbs and garlic and stir well. Transfer the mixture to a sheet of parchment paper, then place another sheet on top. Using a rolling pin, roll the cracker mixture to ½ inch thickness, or thinner if you like the crackers crispier.
  • Remove top parchment paper. Flip rolled dough onto a baking sheet, then remove 2nd parchment paper. With a large knife, score the dough into squares to make about 20 crackers. Poke the middle of each one with a fork to help them bake and dry. Place in oven and bake for 20 minutes. Flip crackers over. Place in oven for an additional 15-20 minutes.
  • Allow the crackers to cool before serving. Keep crackers in a sealed container in the refrigerator.