Gluten-Free Herbed Almond Crackers

As you may know from past articles and recipes, I am an extremely clean eater. But, that does not mean I don’t enjoy foods. In fact, I enjoy them more now than I did before. I can enjoy the foods I eat the way nature intended without their wonderful flavors being masked by chemicals, additives or preservatives. Plus, I reap the health benefits as a result. It’s a win win situation.

Finished crispy herbed almond crackers. So delicious!

Finished crispy herbed almond crackers. So delicious!

I stopped eating dairy several years ago and therefore do not drink milk. My one leftover vice is a cup of coffee in the morning (if you can even call that a vice!) But, since I can’t drink my coffee without a splash of milk, as with so many other things in my diet, I needed to find a substitute. Enter almond milk! I love almond milk. It is so easy to make (simply soak a cup of raw almonds in water overnight, drain, blend with 4 cups of filtered water, run through a nut bag to drain the pulp and viola!) and is a wonderful substitute for cow’s milk.  You can use it the same way you would cow’s milk. It has a rich, nutty flavor and is packed with protein and nutrients.

For so long, I threw away the almond pulp that I had left over after I drained my almond milk. I always thought it was a waste until I started to experiment with it. I found that not only can I use it as a substitute for almond flour in some recipes, but it also makes a delicious, nutritious cracker.

This cracker recipe takes a while to bake, but if time is on your side, you can make a raw version of these crackers by using a d

ehydrator to “bake” them at 115 degrees for a day or two (until they are crisp).

These are a great snack that can be enjoyed as an accompaniment to a salad instead of bread or simply as a snack.

Here is what you need to do:

Preheat oven to 175 degrees


1 cup firmly packed almond pulp (leftover after making almond milk)

2 tablespoons ground flaxseeds (grind fresh in a coffee grinder or Magic Bullet for optimal nutrition)

1 tablespoon extra virgin olive oil

1 tablespoon dried thyme

1 tablespoon dried parsley

1 tablespoon dried rosemary

1 teaspoon dried sage

½ teaspoon celtic sea salt


dough formed into a rectangle before scoring.

Dough formed into a rectangle before scoring.

In a medium-sized bowl, combine all ingredients from above and mix until well combined.

Cover a pizza stone or cookie sheet with parchment paper. I prefer the pizza stone as it helps the crackers to crisp a bit more quickly.

Pour the mixture onto the parchment lined pizza stone and form it into a rectangular shape about ¼ inch thick.

Use another piece of parchment paper to lay over the top of the cracker dough. With a rolling pin, roll the dough out flat and as evenly as possible. The top parchment paper will prevent the dough from sticking to the rolling pin.

Remove the top parchment paper after you have rolled out the dough.

Using a sharp knife, score the dough in to squares which will form the crackers.

Place the crackers into the pre-heated oven and slowly bake for several hours until the crackers are crisp. It usually takes about 6 hours in my oven.  It is important that they crisp enough otherwise they could soften after they are removed from the oven.

Rolled out and scored dough. Ready for the oven!

Rolled out and scored dough. Ready for the oven!

Once the crackers are nice and crispy, remove from the oven and allow them to cool down. They are then ready to serve.

Store leftovers in a covered glass container. If they have not been permitted to crisp enough, they may soften when stored. If this happens, you can place them in the oven again at 175 degrees to re-crisp.

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