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.

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (1 beneficials)
  • Type AB Non Secretor (0 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (0 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (1 beneficials)
  • Snack
  • 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!

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Flax Seed (Linseed)1 B B N N N N B N
Almond/Almond Butter2 N N N N N N N N
Cinnamon2 N N N N A A N A
Maple Syrup  N N N A N N N A

BTD Variations and Substitutions Analysis:

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pear/Pear Juice2 ,3 ,4 N N N N N N N N
Banana2 ,3 A N A A B N B B
Apple/Apple Juice/Cider2 ,3 ,4 N N N N N N N A
Peach2 ,3 ,4 N N N N N N N N

Bean/Legume Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Peanut/Peanut Butter2 B B B N A A A A

[1] This recipe uses ingredients which may be genetically modified .
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which may be high in chitinase, an allergen.
[4] This recipe uses ingredients which may help the body to detoxify.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Mar 30, 2013 at 05:05 PM By: ABJoe