• Bethany Klug

Almond Pulp Crackers


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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