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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  • River11

    I have ordered a dehydrator, and it is on it’s way!!! I have been debating about it for about five years now, and finally took the plunge!
    I am excited about trying out this recipe as I don’t love eating a lot of flour, and these sound yummy.
    My question is about food processors… I tend to not own a lot of appliances, so I do not have a processor. I do, however, have a vitamix. Can I use that for the processing, or is that overkill? I keep seeing reference to processors in raw recipes, and have been wanting to ask someone.

    • Against All Grain

      Yay for you!! You’ll love it! I think a vitamix should be fine for this recipe, but I’d chop the raisins and sunflower seeds by hand and mix them in so the vitamin doesn’t over chop them! For things like my granola, where you want larger chunks to resemble oats, I would say the food processor is better.

  • Nancy

    You can get your seeds from http://eatseed.com Great prices, all organic and fast shipping! Thanks for the recipe!

  • http://www.mejiamamma.blogspot.com Mejia Mamma

    I just started a 10-day juice cleanse…planning on making the almond milk tonight (yummm), so I think I’ll keep the pulp to try these!! Question: how long will the pulp be good for in my fridge? Obviously being on the cleanse I won’t be eating anything, so I’d like to wait until after to make these. Will the pulp still be usable in 10 days??

    • Against All Grain

      No I would only keep the pulp in the fridge for up to 3 days. You may be able to freeze it though.

  • Andrea

    Hi Danielle, I have made several of your recipes and they are always fantastic. Thank you so much as I need all the help I can get. I have fibromaylgia and have recently been put on a grain free diet (all grains even the ancient ones), also no pasta, rice, corn, beets, soymilk, potatoes or sweet potatoes (Dr. trying to get the sugars out of my tissues he said). Anyways I found your blog and it has made my life so much easier. I was in tears for days as I couldnt figure out how to live my life without my staples (breads, wheat cereals etc) and I found you. Oh THANK YOU FOR YOUR RECIPES!! You have shown me I can still enjoy good food and I am learning how much healthier it is to cook things from scratch. I am so excited about your cookbook. Anyways…I made these tonight -first try making crackers let alone pulp crackers. My first try at almond milk was 2 days ago :) I did these in the oven and you were asking someone earlier how they worked out. I did them for 20 minutes at 300F but forgot to flip them. They turned out really well – a little soft with a little crunch too. I think I would check at 18 minutes next time as they might have been just a tad over done but my husband and I both really liked them. My question is this, are they to be refrigerated after cooked or are they ok in an air tight container? They wont last more than a day or two but still, I want to do the right thing. Thanks again for the blog/recipes and good luck with the book!

    • Against All Grain

      Thank you for the kind words Andrea – and stories like that are precisely why I have this blog! They should be fine in an airtight container on the counter. Enjoy!

      • Andrea

        Thanks for the quick reply and yes we will enjoy :)

  • Julie

    I am new to SCD and am looking forward to trying a bunch of your recipes! I just made almond milk and wanted to make these crackers with the leftover pulp (they look so good!), but I’m wondering something. I don’t have a juicer, so I borrowed a Vitamix, and the pulp ended up as more of a paste (a wet powder), and looks nothing like yours (in your “how to milk an almond” post). Do you think this recipe will still work, or does it need the structure of the pulp? Thanks!

    • Against All Grain

      Just make sure to squeeze all of the liquid out really well and they should work.