Walnut Pulp Crackers: Easy Way to Use Leftover Pulp

Gluten-Free, Vegan & Keto-Friendly

If you are like me and make your own nutmilk, you must have some leftover pulp. Maybe you throw it away or it’s lying in the back of your freezer waiting for the day it gets put to good use? Wait no more!

If you haven’t tried making your own walnut milk yet, but are eager to try new recipes, you can find the walnut milk recipe here.

These walnut pulp crackers are gluten-free, vegan, and keto-friendly, a perfect way to use up walnut pulp while sneaking in extra protein and healthy fats.

I usually save a couple weeks' worth of pulp when I make walnut milk, and bake the crackers when I have about 3 cups of walnut pulp. Then I just triple the recipe.

How to make Walnut Crackers

You will need:

• Bowl

• Thin metal spatula

• Rolling pin

• Cookie cutter

• Parchment paper

• Air fryer or oven

Ingredients:

• 1 cup walnut pulp

• ½ cup almond flour

• 1 tbsp nutritional yeast (optional)

• 1 tbsp ground flaxseed (optional)

• ¼ tsp salt

• 1 tbsp olive oil

• Your favorite spices and herbs (garlic powder, smoked paprika, rosemary)

Method:

1. If using the oven, preheat it to 325°F (160°C). Line a baking sheet with parchment paper.

2. Mix all the ingredients in a bowl until a dough forms. If it’s too dry, add a teaspoon of water at a time. If too wet, add a bit more flour.

3. Roll out the dough between two sheets of parchment paper to about 1/8 inch (2-3 mm) thick.

4. Score into cracker shapes.

Tip: If you roll the dough between two sheets of parchment paper and cut the crackers while they're still on the parchment, you can transfer the whole sheet straight onto the baking pan without moving each cracker individually.

5. Bake for 25-30 minutes in either the oven or air fryer until the crackers are golden brown and crisp. Flip halfway through.

6. Let the crackers cool completely before storing them in an airtight container to prevent them from going stale.

For the crispiest crackers, let them cool completely before storing, and keep them in an airtight container. This helps absorb excess moisture and keeps the crackers crisp for longer. Store at room temperature rather than the fridge, since fridges tend to add moisture. If they do soften, a quick 5-10 minute reheat at 300°F (150°C) will crisp them back up.

These crackers taste wonderful with cheese, salmon, hummus, avocado, or jam.

I hope you enjoy them as much as my family does!

“One cannot think well, love well, sleep well, if one has not dined well.”

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“One cannot think well, love well, sleep well, if one has not dined well.” 〰️

See my other Nutrition articles here:

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