Herby Almond Pulp Paleo “Bread” Crumbs

These “bread” crumbs were a mistake.

I have a hard time throwing away the almond pulp from homemade almond milk. In an effort to be less wasteful, I decided I would make almond pulp crackers. Unfortunately, my crackers didn’t stay together they first time around… but I won’t call my efforts a total fail. Instead of creating crackers, I created an herby, delicious crumble. I’ll call my recipe paleo “bread” crumbs.

These “bread”crumbs are a perfect topper for baked fish, crusted chicken, baked pasta, or as a seasoning on scrambled eggs. A friend recommended using it on top of macaroni and cheese… but before I got too crazy, I tried it on baked tilapia. Hello! So good.

Moral of the story: When recipes fail, don’t give up. Instead of throwing something away, think of how it can be repurposed — especially if it is delicious. Recipe below!

Herby Almond Pulp Paleo “Bread” Crumbs


  • 1 cup of almond pulp
  • 1/4 flaxseed
  • 1 egg
  • 2 Tbsp of ghee
  • 1 tsp of dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt


  1. Preheat the oven to 300°F.
  2. Give your almond pulp some time to dry out. Then, then combine all of the ingredients in a mixing bowl.
  3. Spread the mixture out on a sheet pan and pack it down tightly (like you would a granola). Bake for 20-25 minutes or until it starts to golden.
  4.  Remove from the oven and let cool. Maybe you’ll get lucky this will stay together to make crackers. If not, do as I did and crumble it up and store in an airtight mason jar.
  5. Use like a breadcrumb in your favorite recipes.

Let me know how you end up using this Herby Almond Pulp Paleo “Bread” Crumbs.



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