Lunchboxes, rejoice! The right do-it-yourself crackers do exist, they usually occur to be vegan and gluten-free! These almond flour crackers are nutty, salty, crisp, and tremendous snackable. Get pleasure from them on their very own or pair together with your favourite dips!
Simply 7 substances, 1 bowl, and 25 minutes required for these easy, grain-free crackers. Let’s get baking!
How you can make almond flour crackers
These gluten-free almond flour crackers begin with the right mixture of dry substances. Almond flour (obvi!), tapioca starch, and flaxseed meal mix for a quick but structured end result. Salt and non-obligatory garlic powder add savory taste!
Subsequent come the olive oil, maple syrup, and water. Oil helps create that basic, crispy cracker texture, whereas maple syrup balances the flavour and water brings all the things collectively.
Then it’s so simple as rolling out the dough and chopping with a knife (no cookie cutters or particular gear wanted)! Lastly, bake the crackers for ~20 minutes and let cool utterly (we all know, it’s exhausting) earlier than having fun with. YAY!
We hope you LOVE these almond flour crackers! They’re:
Crisp
Nutty
Savory
Salty
Flavorful
& Tremendous snackable!
Pack them in lunchboxes as a healthful snack or serve together with your favourite dip! They pair nicely with our Kale & White Bean Artichoke Dip, Easy 5-Minute Microwave Hummus, or Cinnamon Raisin Peanut Butter if leaving out the garlic powder!
Extra lunchbox snacks
If you happen to do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 5 (~11 cracker servings)
- 3/4 cup almond flour (we favor Wellbee’s)
- 2/3 cup tapioca flour (additionally referred to as tapioca starch)
- 1 ½ tsp flaxseed meal (floor flax seeds)
- 1/2 tsp sea salt
- 1/8 tsp baking soda
- 1/8 tsp garlic powder (non-obligatory)
- 2 Tbsp olive oil
- 3/4 tsp maple syrup
- 2 ½ Tbsp water
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Preheat your oven to 325 levels F (162 C) and line a big baking sheet with parchment paper.
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To a medium mixing bowl, add almond flour, tapioca flour, flaxseed meal, salt, baking soda, and garlic powder (non-obligatory). Stir nicely to mix, breaking apart any clumps.
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Make a nicely within the heart of the dry substances and add the olive oil and maple syrup. Use a fork or clear fingers to work the oil and maple syrup into the flour combination evenly. Now stir within the water. You should use your fingers to knead the dough within the bowl to kind a cohesive dough. If too dry, add further water 1 teaspoon at a time.
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Place a chunk of parchment paper over your work floor and place the dough on high. Form the dough right into a tough rectangle and place one other piece of parchment on high of it. Roll the dough out till it’s ~1/16 inch thick. Use a pizza cutter or knife to chop the crackers into roughly 1 ½-inch squares. Use a steel spatula or knife to switch the crackers onto your parchment-lined baking sheet.
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Bake the crackers for 17-22 minutes, till golden. Bake time will depend upon the thickness of the crackers. Watch them fastidiously — they begin to brown shortly close to the top. Let cool utterly on the pan earlier than having fun with.
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Retailer leftover crackers in an hermetic container at room temperature for as much as 5 days, within the fridge for 1-2 weeks, or within the freezer for as much as 1 month.
Serving: 11 crackers Energy: 205 Carbohydrates: 17.6 g Protein: 3.7 g Fats: 14.1 g Saturated Fats: 1.4 g Polyunsaturated Fats: 2.8 g Monounsaturated Fats: 9.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 268 mg Potassium: 131 mg Fiber: 2 g Sugar: 0.7 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 45 mg Iron: 0.8 mg
