Banana, Pineapple, Almond Crackers

Banana, Pineapple, Almond Crackers: A Flavorful Throwback Recipe from the Archives

Every time I make almond milk, I find myself asking—what should I do with all this almond pulp? Over the years, I’ve played with a few ideas, but this throwback recipe from my early archives is by far one of my favorites. It’s simple, nutritious, and bursting with tropical flavor and a satisfying crunch.

My husband calls this recipe a “home run” for flavor and texture. And the best part? No food processor needed—the nut pulp has already been pre-blended when making the almond milk. All you need is a dehydrator (or a low-temp oven), a bowl, and some wholesome ingredients.

Let’s bring this one back to life—your body and taste buds will thank you!

Ingredients

• Pulp from 1 cup of soaked, pulverized almonds (leftover from almond milk)
• 1 medium to large banana, peeled and chopped
• 1/4 cup fresh pineapple chunks
• 1 Tbsp shredded organic dried coconut
• 1/4 cup sliced raw almonds
• 1 cup ground flax seeds
• 1/2 to 3/4 cup coconut water or filtered water
• Pinch pink Himalayan salt
• Ground cinnamon to taste

🍌 Health Benefits

• Almond pulp & sliced almonds: High in plant-based protein, vitamin E, healthy fats, and fiber. Great for satiety, skin, and heart health.
• Banana: A natural energy booster, rich in potassium, vitamin B6, and natural sweetness—excellent for digestion and mood support.
• Pineapple: Packed with vitamin C and bromelain—great for immune support and reducing inflammation.
• Flax seeds: Loaded with omega-3 fatty acids and lignans for heart health, hormone balance, and digestive regularity.
• Coconut (shredded + water): Provides electrolytes, manganese, and good fats that support hydration and metabolism.
• Cinnamon: Naturally helps regulate blood sugar and adds warmth and sweetness without added sugar.
• Himalayan salt: Contains trace minerals and helps balance electrolytes.

Preparation

1. In a large mixing bowl, mash the bananas and pineapple until smooth and well combined.
2. Stir in the shredded coconut, ground flax seeds, coconut water (start with ½ cup), pink salt, and cinnamon. Mix thoroughly.
3. Fold in the almond pulp and mix until a firm but spreadable dough is formed. Add more water if needed.
4. Spread the dough evenly over a dehydrator tray lined with a nonstick sheet. Score into small squares or triangles.
5. Dehydrate at 114–115°F for 5 hours. Flip onto a mesh tray and dehydrate an additional 5–8 hours until firm and crisp.
6. Let cool completely, then break apart at the score marks.
7. Store in an airtight container at room temp for 2–3 weeks or refrigerate for longer freshness.

Serving Suggestions

• Enjoy as a crunchy snack on its own.
• Serve with nut butter or fruit spread for a light breakfast or afternoon pick-me-up.
• Crumble over coconut yogurt or smoothie bowls for added texture.
• Pair with tea or coffee for a satisfying, energizing treat.

Estimated Nutrition Facts (Per 1–2 Crackers)**

Note: Actual values may vary depending on size and moisture content.

• Calories: 90
• Protein: 2g
• Carbohydrates: 6g
• Fiber: 3g
• Sugar: 3g (naturally occurring)
• Fat: 6g
• Omega-3s: ~1,200mg
• Vitamin E: 10% DV
• Potassium: 150mg

Tip from the Archives: This recipe was originally created during my raw food journey and still holds strong as a go-to crunchy treat—perfect for anyone following a plant-based flexitarian lifestyle!

Let me know if you try it—or if you’ve found creative ways to use your almond pulp!

Disclaimer

This post is based on personal experience and research and is meant for informational purposes only. It is not intended to diagnose, treat, or replace medical advice. Always consult with a healthcare provider before making changes to your diet or health routine.

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