Rosemary Chia Nut Pulp Crackers

Recently, I've really enjoyed making my own nut milk. Homemade nut milk isn't as daunting or time consuming as you may think. I wish it didn't take me so long to figure this out! There are so many different kinds of nut milks you can make; some that require straining, and some that don't. Lately, I've been making macadamia nut milk, which does require straining, and I've learned that straining creates the greatest gift: pulp! There are so many goodies you can make with nut pulp - from muffins, to bliss balls, and my choice as of late: crackers. The added dashes of chia and rosemary make these crackers absolutely scrumptious... yup, I said it, scrumptious! I recipe tested these crackers a few times to make sure the flavors hit your tongue just right and so that the bake time delivers a cracker that won't crumble. Only five ingredients too, and full of health. Did you know macadamia nuts are low in omega-6 fatty acids and high in monounsaturated fats, a duo that helps fight inflammation? Eat plain or with a bit of hummus, perhaps pair with a cup of tea, or even a glass of wine. Most of all, enjoy!


  • 1 cup macadamia pulp (pulp should be no more than 3 days old from making nut milk*, and stored refrigerator in a sealed container).

  • ¼ tsp Himalayan pink salt

  • 1 ½ tsp rosemary

  • 1 tsp chia seeds

  • 1 Tbsp olive oil

*Ellie's Best nut milk bag <-- this link will get you 10% off your entire Ellie's Best purchase!  But if you have any problems seeing the discount, please enter code: granolabarregirl at checkout.

What to Do:

  • Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside on countertop. Set two more pieces of parchment paper on your countertop (will be used to roll out mixture).

  • In a bowl, combine all ingredients with a rubber spatula or wooden spoon. Once combined, use your hands to form mixture into a ball.

  • Take the ball of dough and place it between two sheets of parchment paper. Using a rolling pin, roll out the dough in all directions until you reach a thin spread of about ⅛ inch thick. I wouldn't suggest any thicker or thinner based on my bake time.

  • Take a sharp knife and cut the dough into small rectangles. I usually aim for 1 ½ - 2 inches. Pro Tip: I usually cut off the edges of the rolled out dough first, and form a new ball of dough to roll out again. "Rinse and repeat" until all dough is used!

  • Carefully transfer crackers onto baking sheet; I like to take the flat part of the knife and use it like a spatula to transfer. Bake for 10 minutes. At this point, the edges should just have started to turn slightly gold brown.

  • Remove baking sheet from oven, and flip each cracker. Bake again for another 5 minutes.

  • Cool the crackers completely before transferring to a sealed container or before serving. The container can be left out on your countertop for a few days, or store in your refrigerator will keep them fresh for a little longer.