I had another mishap in the kitchen today. Well, maybe not a mishap. Let's just call it a puzzle. A puzzle that I've tried to put together 5 times with no luck. It has to do with a new waffle recipe and I am determined to figure it out. I'm also ready to deem Friday as, Waffle Fridays. But let's start that next week. Cool?

Today we have what looks like orange + tan marbled playdough. mmmm

But after rolling the dough out super thin + baking it off you get crackers! Savory crackers laced with smoked paprika, garlic, salt, + pepper.

Another fabulous way to use up the pile of almond pulp you have from making almond milk at home.

I couldn't get over the light + crispy texture of these crackers. Addicting would be an understatement. I love anything with a good CRunch.

Print this!

Smoked Paprika Almond Pulp Crackers

gluten-free, vegan // yields - a lot of crackers

adapted from: cinnamon peanut butter almond pulp crackers

1 cup almond pulp, loosely packed from 1 batch of homemade almond milk
6 tablespoons tahini
1/3 cup unsweetened applesauce
1/4 cup ground flax meal
2 tablespoons nutritional yeast
1/2 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder granules

Preheat your oven to 300* F.
Tear 2 pieces of parchment paper about 12x18 in size and take out a baking sheet the same size. [Or, use 2 smaller pans and roll 1/2 the dough for each.]
In a large bowl, stir/mash all of the ingredients together until well combined. The dough will be very sticky.
Place the dough on one sheet of parchment with the other piece overtop and press down on the dough.
Roll out the dough until it's 1/8-inch in thickness and about the size of the sheet of parchment.
Peel the top sheet off and carefully move the other sheet with the dough onto your baking sheet.
Score the dough with a knife [carefully so you don't rip the paper] into about 1x1-inch squares.
Place in the oven and bake for 25 minutes.
Break the crackers apart and flip over for another 10-15 minutes.
Remove any of the crackers that are golden brown and crispy [usually around the edges], flip them over and move around on the pan, then continue to bake for 10 minute increments. Repeat this process until all crackers are golden brown and crisp, removing crackers as needed.
Let cool fully and then store in a sealed bag or container. Crackers will stay crispy + fresh for 1-2 days if rolled thin enough and baked until golden brown, or a few days longer in the fridge.