Hazelnut Crackers

January 16, 2015
Here's a delicious way to use the hazelnut pulp from making homemade hazelnut milk! Goes great with fresh tomato or the Roasted Tomato soup from a couple weeks ago.
Coconut Free
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free


  • 2 cups hazelnut pulp, leftover from our homemade hazelnut milk
  • 1/4 – 1/2 teaspoon sea salt
  • 1 tablespoon oil/fat
  • 2 tablespoons water
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano 
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper (optional)
  • Serve with 3-4 fresh roma tomatoes, sliced 


  • Preheat oven to 350ºF
  • Mix all ingredients together in mixing bowl
  • Roll or use hands to press “dough” 1/4 inch thick on parchment lined baking sheet
  • bake for 9 – 11 minutes or until golden, if they’re not crunchy cut into 2 inch squares. Leaving some pace in between each cracker, bake for another 5-7 minutes or until completely dried out and edges are golden.  
  • let sit for 20 minutes
  • Top with the fresh tomato slices

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