Crunchy homemade crackers that are lightly sweetened with maple syrup. These repurposed pulp crackers are the perfect gluten-free healthy snack.
Have you ever tried sweet crackers before? I have made quite a few cracker recipes throughout the years but I have never tried to make them sweet. I’ll admit, from the looks of it they could either be cookies or crackers. Cookies however, are usually not as crunchy and have a soft bite to them. By using just water with a bit of maple syrup, the crackers develop that crunch when baking. The flax seed meal works perfectly as a binding agent and adds additional fiber to them. Don’t substitute the flax meal or you’ll have to deal with a crumbly mess when rolling out the dough.
For these crackers I used the leftover pulp from homemade strawberry almond milk. It adds that hint of strawberry taste. If you want to make these crackers, but don’t have the pulp, no problem, just leave that ingredient out. If you choose to use the pulp, make sure it is not wet and you have squeezed out any excess liquid before adding to the rest.
I used a cookie cutter to make them more fun but you can cut them with a knife as well which is a lot easier. To elevate your sweet cracker experience, whip up some coconut cream and start dipping, you won’t regret it.
Servings: 25-30 crackers
Prep Time: 25-30 minutes
Cooking Time: 20 minutes
Ingredients:
1/2 cup gluten free flour blend (or brown rice flour, oat flour)
1/2 cup almond flour
1/4 cup strawberry almond pulp (or any pulp)
2 tbsp ground flax seed meal
1/4 tsp baking powder
2 tbsp maple syrup
3 tbsp water
Method:
Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper. In a medium sized bowl mix together dry ingredients and pulp. Add water and maple syrup and mix together with your hands. Knead it together to form a ball. Add a tbsp or two of maple syrup, if dough appears to be too dry to form. Flatten ball with your hands and place onto parchment paper. Roll dough until it is about 1/8 of an inch thick. Either cut into squares by using a knife or cut into shapes with a cookie cutter. Transfer onto a baking sheet and bake for about 20 minutes.Take out of the oven and let cool for a few minutes. Enjoy with preferred dip (Cream Cheese, Hummus etc.)
These sound perfect although not certain about pulp. Please explain.
How would texture not change if omitted? Thanks
Hello Daisy, thank you for asking.
I actually added a detail to the recipe. When you use the leftover pulp, you need to make sure it is not wet and you have squeezed out any excess liquid. That way it acts almost as a flour. If you leave out the pulp, the crackers will be a little more crunchy. I prepared the crackers both ways and either way the crackers turned out great. Let me know if you have any other questions. Thank you.