25
Jan

Rosemary Raisin Almond Pulp Crackers

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*If you want to make these with Blanched Almond Flour please see this recipe

I was shopping at Trader Joe’s the other day and they were sampling some crackers that looked delicious. I resisted the urge to try them since they were made with wheat flour and a slew of other ingredients that I can’t eat, but I took a look at the ingredient list and decided to try my own version when I got home. My version is SCD and Paleo friendly and are also vegan raw!

Luckily, I had made Almond Milk a couple of days prior and saved the pulp that was left over from the juicer in a ziplock bag in my fridge, so I ended up having everything I needed already in my kitchen.

Take these little crackers to a party on a tray with goat cheese and some pears. It makes for a delicious appetizer! The raisins and the rosemary make the perfect combination of savory and sweet.

 

 

 

 


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Rosemary Raisin Almond Pulp Crackers

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 20 crackers

Ingredients:

  • 1 cup almond pulp
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 tablespoons raisins
  • 2 teaspoons ground flax seeds (omit for SCD & reduce olive oil to 1-1/2 tablespoons)
  • 3 teaspoons shelled sunflower seeds
  • 1 sprig rosemary

Instructions:

  1. Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped.
  2. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin.
  3. Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers slightly. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they’ve been dried.
  4. Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!
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  • Matthew

    I’m new to the grain free baking scene for forgive my ignorance but what is the difference between almond flour and almond pulp? Can’t wait to try these! I’ve been looking for a great cracker substitute!

    • Against All Grain

      No problem – almond flour is raw almonds with the skins removed then finely ground. Almond pulp is what is leftover from soaking the nuts and then blending them with water to make almond milk after you squeeze out the liquid.

  • Luda

    These are absolutely delicious, i started making them and when i got the part dehydrating them, i just baked them 350 for 20 minets. I need to double the recipe next time =)