Almond Pulp, Flax and Rosemary Crackers

I finally found a lovely way to use my Almond Pulp! Yummy Crackers! Yahoooooo!

These can be made Raw in your dehydrator or baked in your oven. I found this recipe on Elana's Pantry website. I changed from Thyme to Rosemary, but you can obviously substitute whatever you like!

Almond pulp, Flax Seed and Rosemary Crackers

• 1 cup firmly packed almond pulp
• 2 tablespoons ground flax seeds (I use a coffee grinder)
• 1 tablespoon grapeseed oil
• 1 tablespoon Rosemary, finely chopped
• ½ teaspoon celtic sea salt

1. Combine all ingredients in a large bowl
2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
3. Remove top piece of parchment paper
4. Transfer the bottom piece with rolled out dough onto baking sheet
5. Cut dough into 2-inch squares with a knife or pizza cutter
6. Bake at 135° for at least 20 hours, or until crunchy
7. Let crackers come to room temperature on baking sheet, then serve

I baked these at 200° for roughly 4 hours. I kept busy around the house and just checked in every 45 mins or so.

I have been eating these with my homemade nut cheese! Oooooh, that will be my next recipe!