Reprinted from The Blood Type Diet Website (

Almond pulp gluten free crackers
Contributed by: ChloeAdded: Mar 30, 2013 at 04:05 PM


Use your almond pulp to make great tasting crackers after you've made almond milk.

  • 1 cup of almond pulp
  • 1/2 cup of almond butter and or peanut butter (I used mostly almond butter and a little pnb)
  • 1/2 cup of either mashed banana or a fruit puree. I used homemade apple/pear sauce which was sweet due to addition of dried apricots. If using unsweetened applesauce, add an extra tablespoon of a compliant sweetener.
  • 1 Tablespoon of maple syrup
  • 1-1/2 teaspoons cinnamon (and could have used a bit more)
  • pinch of salt
  • 1/4 cup flax seeds, ground (but I think it would work just as well if not ground)
How to make it:
  1. Preheat oven to 300.
  2. Line cookie sheet with parchment paper.
  3. Mix all ingredients in a bowl with hands. I divided into two batches.
  4. Press dough onto parchment paper as evenly as possible -- as close to 1/8' - 1/16th of an inch as you can.
  5. Score with a knife so you've got little 1' squares. 2' squares would be fine too.
  6. Bake about 20 minutes and check to see if crackers are drying out.
  7. When the top of the crackers feel dry, pull pan out of oven.
  8. Slide whole sheet of parchment paper onto counter with crackers still on the paper... and put another sheet of parchment paper on the pan and then flip the crackers over in one piece and gently peel off the parchment paper that you see on top...
  9. Use knife to score crackers on the second side if lines aren't obvious anymore...
  10. Put back into the oven and check again in 10 minutes for doneness.
  11. The crackers won't be totally hard and crunchy until they've cooled, although judge by color and don't allow them to get too brown because they will easily over bake.
  12. I've found the thinner I can get the dough pressed out, the quicker they bake and the crunchier they become. But this is how I burned the first batch. I had thick spots and too thin spots.
  13. The evenness of the dough is key to success.
  14. Fully cool the intact sheet of crackers and then... break pieces apart...
  15. A yummy treat!