Almond Pulp Crackers

Preheat the oven to 350°F. In a large mixing bowl, combine the almond pulp, oil, ground flax seeds, salt, garlic, and thyme, and stir well. Transfer the mixture to a sheet of parchment paper, then place another sheet on top. Use a rolling pin to roll the cracker mixture to about 1/8-inch thick, or as thin as you'd like your crackers. (The thinner they are, the crispier they'll be.) 2. Remove the top sheet of parchment paper, then use a pizza cutter to score the rolled dough into squares, making about 30+ crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. 3. Place the sheet of parchment paper with crackers on a large baking sheet. Bake at 350ºF for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more. Watch the pieces around the edges of the pan, as they will bake faster. Remove any pieces that are browned, so they won't burn. 4. Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer (and be crispier!) when stored in a sealed container in the fridge. You can store them for up to 2 weeks in the fridge. 5. prep5 mins 6. cook0 mins 7. total5 mins