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Recipe for Almond Graham Crackers: Easy and Healthy Graham Crackers at Home

In an effort to minimize waste when making almond milk at home, these gluten-free and vegan graham 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. Try out our recipe for graham crackers below and let us know what you think!



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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
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

Explore Health & Nutrition to learn more about how almonds are heart healthy, gut healthy and full of vitamins and nutrients like vitamin E and magnesium.

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