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Everything Bagel Crackers

This recipe uses the leftover pulp from making nut milk in homemade everything bagel crackers. No more waste when making your own milks! Any type of nut pulp will work such as almond, cashew, pecan or walnut.
  • Prep time: 60 min
  • Cooking time: 25 min min
  • Servings: 6
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Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Strain out excess liquid from the pulp. In a food processor add the pulp, oil, garlic, flax seeds, baking soda, salt, and pepper. Pulse until well combined. Add the flour and pulse until dough comes together. Wrap dough or place in an airtight container and refrigerate for 60 minutes to chill. Transfer dough onto the prepared parchment and top with an additional piece of parchment. Using a rolling pin, roll the mixture out evenly to desired thickness. Using a knife or pastry cutter, slice the slab into 32 crackers. Brush crackers with oil and top with a sprinkle of everything bagel seasoning. Bake for 25 minutes. Let cool completely before serving. Store in an airtight container for up to a week.

8 Responses

  1. These are my favorite crackers yet! I’ve tried quite a few with my heaps of leftover almond pulp and these I will certainly be coming back to again and again. Thank you so much!

    Reply

  4. Hi Clare! We’re sorry your crackers did not stay crisp. We would recommend making sure they are completely cooled before putting them into your airtight container. We do recommend enjoying them within a week. Thanks!

    Reply

  6. These are delicious!!!! This is a life changer for me normally I don’t go anywhere without my gluten-free crackers but now I can make my own healthy nutritious, gluten-free, preservative-free crackers and have them anytime and take them anywhere … Thank you sooo much!

    Reply

  7. HI! These crackers taste delicious, but they didn’t turn out crispy for me. Any tips on maybe getting more of the liquid out? Or maybe baking directly on the cookie sheet?

    Reply

    1. We’re sorry to know the crackers did not come out crispy. We recommend using a spoon or spatula to press the pulp against the sides of the filter basket to remove the remaining liquid. Another tip would be to roll out the dough as evenly and thin as you can. Hope this helps!

      Reply

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Ingredients

1 cup nut pulp (we like almond milk pulp) 2 tbsp extra virgin olive oil, plus more for topping 1 clove of garlic, grated 2 tbsp ground flax seeds ½ tsp baking soda ¼ tsp fine salt ¼ tsp cracked black pepper ½ cup all-purpose flour (or gluten-free flour) 2 tbsp everything bagel seasoning*

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