Recipes Honey-Cinnamon "Graham" Almond Pulp Crackers In an effort to minimize waste when making almond milk at home, these gluten-free crackers are made from the leftover almond pulp, offering a delicious and smart solution that utilizes the whole nut. The slightly sweet crackers are tender and fragrant with cinnamon. You can also use the dough to line a pie pan for a gluten-free crumb crust. Difficulty Medium Ingredients Serves: 20-25 crackers 2 cups almond pulp (see Note) or almond meal 1 tablespoon white rice flour 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon sea salt or kosher salt 2 tablespoons unsalted butter, melted 2 tablespoons honey Preparation In a stand mixer fitted with the paddle attachment, combine the almond pulp or meal, rice flour, cinnamon, baking powder and salt. Mix briefly to combine and break up any chunks of almond pulp or meal. With the mixer on low, slowly pour in the butter, then the honey. The dough may look crumbly, but it should stick together. Add one tablespoon warm water if necessary to allow the dough to stick together. Scrape the dough onto waxed paper and form it into a disk. Cover and refrigerate for 20 to 30 minutes to let it get firm. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Unwrap the dough and top it with another sheet of waxed paper. Roll the dough out to about 1/8 inch thick. Use a pizza wheel or knife to cut the dough into squares the size you want. Use a thin spatula to carefully transfer them to the baking sheet. If the dough is too soft, freeze it for 5 or 10 minutes. Use a fork to poke rows of holes in the squares like graham crackers. Bake for 10 to 15 minutes, turning the pan around in the oven at least once, until the edges of the crackers are golden brown (bake for the longer time if you want them crisper). Let them cool on the baking sheet, then store them in an airtight container. Note 1: Use the two cups of almond pulp (wet pulp is fine) leftover from making homemade almond milk with about two cups whole almonds. For this cracker recipe, simply double the almond milk recipe. Note 2: For a flavor variation, substitute Grade B maple syrup for the honey. You can also sprinkle the tops of the crackers with cinnamon-sugar before baking if you want a sweeter result. Nutritional Info Per Serving NAME AMOUNT Calories 66 Fiber 1g Fat 5g Cholesterol 2mg Sat Fat 1g Sodium 67mg Mono Fat 0g Calcium 32mg Poly Fat 0g Magnesium 26mg Protein 2g Potassium 2mg Carb 4g Vitamin E 2mg Did you know? In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.