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Almond Pulp Crackers

October 3, 2013


1 cup firmly packed, moist almond pulp (from making fresh milk)
2 Tbsp. ground flaxseed
1 Tbsp. grapeseed oil or coconut oil
1 Tbsp. thyme, finely chopped
1/2 tsp. celtic sea salt

Combine all ingredients in a large bowl.

Roll dough into a ball, press between 2 sheets of parchment paper and roll to 1/4" thickness.  Remove top piece of parchment paper. 

Transfer the bottom piece with rolled out dough onto baking sheet.  Cut dough into 2" squares with a knife or pizza cutter.  Bake at lowest setting for 20 hours until crunchy.



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