Rosemary Raisin Almond Pulp Crackers
*If you want to make these with Blanched Almond Flour please see this recipe
I was shopping at Trader Joe’s the other day and they were sampling some crackers that looked delicious. I resisted the urge to try them since they were made with wheat flour and a slew of other ingredients that I can’t eat, but I took a look at the ingredient list and decided to try my own version when I got home. My version is SCD and Paleo friendly and are also vegan raw!
Luckily, I had made Almond Milk a couple of days prior and saved the pulp that was left over from the juicer in a ziplock bag in my fridge, so I ended up having everything I needed already in my kitchen.
Take these little crackers to a party on a tray with goat cheese and some pears. It makes for a delicious appetizer! The raisins and the rosemary make the perfect combination of savory and sweet.
| Ingredients (makes about 20 crackers) 1 cup almond pulp 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2 tablespoons olive oil 2 tablespoons raisins 2 teaspoons ground flax seeds (omit for SCD & reduce olive oil to 1-1/2 tablespoons) 3 teaspoons shelled sunflower seeds 1 sprig rosemary |
Directions
Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped.
Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a 1/8 inch thickness with a rolling pin.
Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers slightly. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they’ve been dried.
Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!
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These look great! Did you mention how much almond pulp you used? I may just be tired and missed it.
Under the ingredients for this receipe, I don’t see a measurement for the almond flour/pulp used…
Hello! This recipe sounds great! Can you tell me how much almond flour I would need to use. I was recently diagnosed with Celiac and am new to gluten free cooking!
Thanks.
Thanks everyone! I was tired and should know better than to post a recipe that late! You will need 1 cup of almond pulp or flour. It is in the ingredient list now. Also – if you want instant gratification, you can bake these at 300 for 20 minutes. Turn them once.
Thanks for the information! I was hoping that I could bake them!
Thank you for sharing your wonderful recipe on Allergy-Free Wednesdays. These look absolutely amazing. I’m going to try these for sure. And I love that these are SCD friendly. So great!!
I would love to see more SCD friendly entries on our blog hop, so thank you for contributing, and we hope to see more of your wonderful recipes in the future!
Be Well,
–Amber
Thanks for hosting!
The combo of rosemary and raisins totally grabs me!! I’d probably do the instant gratification route..but I’d like to try these! Thanks for sharing on Allergy Free Wednesdays!
Come back and let us know how they turned out baking them! I’ve never done this recipe in the oven, but have done others like them so it should work out just fine. They just may not have quite the same crunch that the dehydrator delivers. I love the dehydrator because I don’t have to think about them while they’re drying! I always burn things in the oven.
I really need to make this. Gluten-free crackers are so expensive! This recipe looks super easy and I have all the ingredients. Thanks for sharing it at Allergy-Free Wednesdays!
Looks scrumptious! Would you like to link up to my Allergy Friendly Lunchbox Love link party?
http://allergyfreecookery.blogspot.com/2012/01/allergy-friendly-lunchbox-love-18.html
What a fun treat to find in your lunchbox
Lisa @ Allergy Free Vintage Cookery
Thanks for having me! I’m all linked up
Hello There,
I’ve selected your wonderful recipe to share on Allergy-Free Wednesday’s weekly recipe highlights.
Just a friendly reminder that your post must contain a back link to our blog hop in order to be featured (see link below). Thank you so much for submitting last week. We hope to see you again this week on AFW. Your recipe highlight can be viewed on Wednesday when the blog hop opens.
Be Well,
–Amber
(back Link: http://www.thetastyalternative.com/2012/01/test-allergy-free-wednesdays-blog-hop.html )
Hello Again,
I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration.
http://www.thetastyalternative.com/2012/01/monthly-round-up-january-2012.html
Be Well,
–Amber
Danielle, I was hoping you may have posted something like this by now! (Ever since Christmas I’ve been wanting to make some of your crackers). Are these similar to the ones we had?
Yes these are them!
I can’t wait to try this. My oven doesn’t go lower than 170F, so I’m going to try it for less than 24 hours (or I might not be able to wait). They look and sound delish! Thank you-
I’d love to know how they turn out in the oven! Please come back and let us know.
These looks super delicious! I need to try this recipe, ASAP! Thanks for sharing.
What a gorgeous, gorgeous recipe! Not only is your photo stunning, but I can almost taste these just from reading the ingredients–fantastic. Cannot wait to try these! Thank you so much for joining in on Wellness Weekend this week!
Well if this isn’t a perfect excuse to make a batch of almond milk (aside from the huge batch of raw almonds I happen to have) I don’t know what is!
I love the TJ version of these crackers so I thought I’d try these for my mom who’s doing GF. Unfortunately, I decided to experiment a little on my own when I saw the price of the almond flour. I used another GF flour (rice and potato starch or something) and it wouldn’t stick together. I even tried to add a bit more oil to see if that would do the trick, but sadly it was just baked dust when it was all done. Having never used almond flour before, I’m guessing that it must stick together more? Did you have any of these problems with Almond flour? I thought they would be interchangeable, but apparently not. Any suggestions?
I’m sorry, I’ve never baked with GF flour as I am grain-free and also don’t eat potatoes. As far as I’ve seen, GF flours are more easily substituted evenly for all purpose flour, so maybe try finding a regular cracker recipe and then just add in the rosemary and raisins. Sorry I can’t be of anymore help!
these look perfect. I think i need to invest in a dehydrator!
These look awesome! I love the flavours you’ve used!
Yummo! I made your almond milk today and now have these crackers in the oven. Unfortunately, half of them
are gone because I can’t stop eating them! They are delicious warm and a little soft in the middle topped with goat cheese…followed by almond milk, of course. My family and I have recently gone gf, and I have really enjoyed your website! Thanks
So great to hear! Thank you!
This recipe looks wonderful! I always make my own nut milks so I will be making these crackers soon! Thanks for sharing.
I have ordered a dehydrator, and it is on it’s way!!! I have been debating about it for about five years now, and finally took the plunge!
I am excited about trying out this recipe as I don’t love eating a lot of flour, and these sound yummy.
My question is about food processors… I tend to not own a lot of appliances, so I do not have a processor. I do, however, have a vitamix. Can I use that for the processing, or is that overkill? I keep seeing reference to processors in raw recipes, and have been wanting to ask someone.
Yay for you!! You’ll love it! I think a vitamix should be fine for this recipe, but I’d chop the raisins and sunflower seeds by hand and mix them in so the vitamin doesn’t over chop them! For things like my granola, where you want larger chunks to resemble oats, I would say the food processor is better.
You can get your seeds from http://eatseed.com Great prices, all organic and fast shipping! Thanks for the recipe!
I just started a 10-day juice cleanse…planning on making the almond milk tonight (yummm), so I think I’ll keep the pulp to try these!! Question: how long will the pulp be good for in my fridge? Obviously being on the cleanse I won’t be eating anything, so I’d like to wait until after to make these. Will the pulp still be usable in 10 days??
No I would only keep the pulp in the fridge for up to 3 days. You may be able to freeze it though.
Hi Danielle, I have made several of your recipes and they are always fantastic. Thank you so much as I need all the help I can get. I have fibromaylgia and have recently been put on a grain free diet (all grains even the ancient ones), also no pasta, rice, corn, beets, soymilk, potatoes or sweet potatoes (Dr. trying to get the sugars out of my tissues he said). Anyways I found your blog and it has made my life so much easier. I was in tears for days as I couldnt figure out how to live my life without my staples (breads, wheat cereals etc) and I found you. Oh THANK YOU FOR YOUR RECIPES!! You have shown me I can still enjoy good food and I am learning how much healthier it is to cook things from scratch. I am so excited about your cookbook. Anyways…I made these tonight -first try making crackers let alone pulp crackers. My first try at almond milk was 2 days ago
I did these in the oven and you were asking someone earlier how they worked out. I did them for 20 minutes at 300F but forgot to flip them. They turned out really well – a little soft with a little crunch too. I think I would check at 18 minutes next time as they might have been just a tad over done but my husband and I both really liked them. My question is this, are they to be refrigerated after cooked or are they ok in an air tight container? They wont last more than a day or two but still, I want to do the right thing. Thanks again for the blog/recipes and good luck with the book!
Thank you for the kind words Andrea – and stories like that are precisely why I have this blog! They should be fine in an airtight container on the counter. Enjoy!
Thanks for the quick reply and yes we will enjoy
I am new to SCD and am looking forward to trying a bunch of your recipes! I just made almond milk and wanted to make these crackers with the leftover pulp (they look so good!), but I’m wondering something. I don’t have a juicer, so I borrowed a Vitamix, and the pulp ended up as more of a paste (a wet powder), and looks nothing like yours (in your “how to milk an almond” post). Do you think this recipe will still work, or does it need the structure of the pulp? Thanks!
Just make sure to squeeze all of the liquid out really well and they should work.