Rosemary Raisin Almond Pulp Crackers

Homemade almond milk is a common item in my fridge these days and I now have all this expensive almond pulp left over.  It didn't take me long to find these crackers over at  Against All Grain.  At first, they took a little learning curve to make, but now I can make them in less than 15 minutes.  Having a food processor, some parchment paper, a few rosemary plants, and other ingredients on hand help this recipe come together easily.

Rosemary Raisin Almond Pulp Crackers

1 cup almond pulp
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons raisins or cranberries
2 teaspoons flax seed, ground
3 teaspoons sunflower seeds
1 sprig of rosemary, leaves stripped from stem

1.  Place all ingredients in the food processor and pulse until chopped.
2.  Remove dough onto parchment paper cut to size to fit a flat cookie sheet.  Shape dough into ball and flatten a bit shaping into rectangle.  Place another parchment sheet on top and using a rolling pin roll out until about 1/8-1/4 inch thick.
3.  Remove top parchment sheet and cut dough with knife into squares or rectangles.  Slide the parchment of scored dough onto a cookie sheet.
4.  Bake for about 24 hours at 120°F or until crisp.