Combine all ingredients in a large bowl
Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼-inch thickness
Remove top piece of parchment paper
Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
Cut dough into 2-inch squares with a knife or pizza cutter
Bake at 135°F for at least 20 hours, or until crunchy
Let crackers come to room temperature on baking sheet, then serve
This easy cracker recipe is made with leftover almond pulp, not almond flour. It’s a super easy paleo cracker recipe to have on hand after you make my paleo Almond Milk recipe. I bake this cracker recipe in the oven for 20 hours. During this time the oven pushes in heat every now and then to maintain this very low temperature. I do not make it in a dehydrator, as I do not own one. If your oven does not go as low as 135° simply bake the crackers for a shorter time at a temperature that is a little bit higher and keep an eye on them.