Save the pulp from any nut or seed “milk” to make these wholesome low carb crackers.
1 cup firmly packed, moist almond pulp (from making fresh almond “milk”)
2 Tbsp. ground flaxseed
1 Tbsp. grapeseed oil or coconut oil
1 Tbsp. thyme, finely chopped
1/2 tsp. celtic sea salt
Combine all ingredients in a large bowl.
Roll dough into a ball, press between 2 sheets of parchment paper and roll to 1/4″ thickness. Remove top piece of parchment paper.
Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2″ squares with a knife or pizza cutter. Bake at lowest setting for 20 hours until crunchy.