Cinnamon Peanut Butter Almond Pulp Crackers

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This is what almond pulp looks like. 

1 cup loosely packed almond pulp (from 1 batch homemade almond milk)

½ cup mashed banana

6 Tablespoons peanut butter

¼ cup ground flax meal

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/8 teaspoon salt

2 Tablespoons maple syrup

Preheat oven to 300F.  Line 2 baking sheets with parchment paper.  Add all ingredients in a large bowl and mash together with a fork (or potato masher) until fully combined.  You should be left with a soft, loosely formed ball of dough.  Split the ball in half and place on each parchment lined pan.  Use a sheet of plastic wrap to cover the ball of dough.  Then use a rolling pin to roll the dough as thinly as possible, 1/16 inch.  Score with a knife or pastry wheel into 1”X1” squares.  Bake for 30 minutes.  Remove from the oven and flip the crackers.  Bake for another 15 minutes.  Flip the crackers again and bake another 15 minutes or until deep golden brown.  They will still be slightly soft.  Crackers should become crunchy as they cool.  If they do not, put them back in the oven and bake a bit longer.  Store in an airtight container on the counter for 1-3 days.

Note:  I used a really rough estimate for the nutritional information as I couldn’t find almond pulp in any of my nutritional apps/books.  So, I used almond meal as the ingredient.  Also, I’m estimating this made about 4 cups crackers.  I figured ¼ cup to be the serving size.  ¼ cup serving then would equal about 160 calories and 2.7 grams fiber.