An Appetizer: Grain-free, Oil-free, and Soy-free Vegan Almond Pulp Crackers

I would like to share with you a tip on how to make vegan, grain-free, oil-free, and soy-free almond pulp crackers— and the best part is it only requires two ingredients! These will make a great appetizer, and you can pair them with vegan cheese, pesto, or hummus!

For the ingredients, you will need: three-fourths to one cup (96-128 grams) of almond pulp or meal, two tablespoons (30 grams) of flax meal, and five tablespoons (75 milliliters) of water. You will also need a dehydrator, though an oven can also be used instead.

First, make the vegan flax eggs by blending the flax meal and water in a medium bowl. Let it sit for about 5 to 10 minutes. Then, pour in the almond pulp or meal and mix thoroughly with a spatula. Next, spoon the mixture onto a dehydrator tray and use your fingers to flatten it into a circle approximately 1/2 inch (12 millimeters) thick. After that, cover it with a sheet of parchment paper and use a rolling pin to flatten it to about 1/4 inch (6 millimeters) thickness. Use a knife to score the size and shape of crackers you prefer. Set the tray in the dehydrator at 38-42 degrees Celsius for six to eight hours or until the crackers are dried out and crispy. Alternatively, bake the crackers at 150 degrees Celsius until crisp. Finally, store these in a tightly sealed container. Just grab them the next time you’re craving a healthy snack!

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