Well it’s decided. We’re getting a kitchen revamp.

Which is awesome and so exciting. Revamps are always filled with totally amazing thing like an island (with shelves inside! SPACE.) and a new pantry (with more shelves inside! SPACE.) and granite and backsplashes and the most exciting part…. a new oven. Who won’t sound like world war three is happening inside every time I raise the temperature over 300 degrees Fahrenheit and who’s burners I won’t have to light with a hand-held lighter and hope I won’t get blown up.

But this kitchen revamp is actually sort of bittersweet news for me.

Because for about two weeks or more, my kitchen is going to be pretty much off-limits while wood floors are laid and new installments are made. TWO WEEKS, people. That’s like an eternity.

So as you can probably imagine, I’ve been scrambling around every day, making things, ripping my hair out, taking pictures, ripping more hair out…

it’s been stressful but in an awesome way and I’m kind of loving every second of it.

Okay, so these crackers. I had a ton of almond pulp leftover from an almond milk experiment and instead of settling for some date-loaded decadence, I decided to whip up these humble little crackers.

Wheat Thins were always one of the few crackers that I used to absolutely love and eat religiously (with tuna fish and ketchup – so. good.) and after learning how many preservatives they fill those little guys with, I have to put it back on the shelf.

And go home and make these! Almond milk is always awesome, and when gluten-free, preservative-free crackers are a by-product of the latter awesomeness? That’s awesome, too.

almond flax wheat thins (gluten-free)

Prep Time: 10 minutes

Cook Time: 20 hours

Yields: 2 dozen crackers

These crisp, flavorful crackers are healthy and nutritious - with just 5 ingredients! A great way to use up almond pulp.


1 cup firmly packed almond pulp

2 tablespoons flaxmeal

1 tablespoon sunflower oil (or grapeseed)

½ teaspoon salt

1 tablespoon agave nectar


Mix all ingredients in a large bowl until combined. Dump the dough onto a sheet of parchment paper and place another sheet of parchment on top. Roll out to 1/4 inch thickness and remove the top layer of parchment paper.

Score the cracker dough into 1 inch squares using a knife of a pizza cutter. Transfer the sheet of unbaked crackers to a large cookie sheet (or dehydrator tray) and bake crackers at 135 degrees Fahrenheit for at least 20 hours (or dehydrate for 20 hours) or until crunchy.

Alternatively, you can dehydrate the crackers for 8 hours, then bake them at 350 degrees Fahrenheit for 10-15 minutes, or until crisp.

Let crackers cool completely before serving.


Recipe adapted from Elana's Pantry.