Tina’s Veggie Cracker Bread

Tina's Veggie Cracker Bread

Tina’s Veggie Cracker Bread

Save the pulp from the almond milk you’ve made to make Tina’s Veggie Cracker Bread!

Because I believe food strongly impacts health I try to buy the best, which I define as organic, local and minimally processed. Sometimes this results in spending more on food so I make a considered effort to use all the food I buy—vegetable scraps make broth, juice pulp provides a base for soup or an addition to bean spreads and almond pulp? Well, thanks to Placerville Natural Foods Co-op member, Tina May, almond pulp will be used to make veggie cracker breads.  In my quest to minimize processed foods, I stopped buying crackers a long time ago and I never thought about trying to make them. These cracker breads are healthy, tasty and just as easy to make as almond milk. Thanks Tina!

Tina’s Veggie Cracker Bread


  • 1 cup flax seeds
  • 1 cup pumpkin seeds 
  • 2 cups onion, roughly chopped 
  • 1 cup tomato, quartered 
  • 1/4 cup sesame seeds
  • 1/4 cup olive oil
  • 3 T Braggs Aminos or coconut aminos
  • 2 T dried rosemary 
  • 2 T dried thyme
  • 4 cups of almond pulp


  1. Using coffee grinder, grind flax seed, pumpkin seed and rosemary. 
  2. Place all the ingredients except almond pulp in food processor. Blend with an S blade until onion and tomato are finely chopped. 
  3. Place ingredients in large mixing bowl, add almond pulp and mix thoroughly by hand.
  4. Spread mixture on two Teflex-lined dehydrator trays (about 1/4″ thick) and dehydrate at 110 degrees for 12 hours. If using an oven, use lowest temperature and check often.
  5. Flip cracker mix and score into 32 squares.
  6. Continue to dehydrate for another 12 hours. 
  7. For a softer bread-like consistency, dehydrate 10 hours per side or less.
  8. Break into squares and store in an airtight container or baggie in the refrigerator. Use within 5 to 6 days.

Good with avocado, hummus, tomato, and veggies.



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