Almond Coconut Protein Pulp Crackers
- Leftover almond pulp
- 1⁄4 cup coconut oil
- unsweetened shredded coconut
- pack of vanilla protein powder (Jay Robb)
- 2 tbsp milled chia
- 1 tbsp cinnamon
- 1 tbsp allspice
- vanilla stevia
Set oven to lowest heat possible.
Mix ingredients together in a large bowl then pack down into a ball.
Press “dough” into pan with parchment paper or silpat. Roll flat with a rolling pin if you like.
Slice into squares with a knife or pizza cutter.
Leave in the oven overnight.
In the morning, turn off the oven but let the crackers sit there until afternoon/evening.
Enjoy!
View the recipe on Gillian’s site.
Vegan Coconut Almond Cracker – photo courtesy of Gillian Young
Gillian Young
Elana’s Vegan Almond Pulp Crackers inspired Gillian Young (“Confessions of a young woman“) to use her leftover pulp from making almond milk.
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