Description
Grain-free almond flour crackers with ground flaxseed meal and simple seasonings. Perfect for a nutritious snack solo or with dip!
Ingredients
- 3/4 cup super-fine almond flour
- 2/3 cup almond flour
- 2 TBSP ground flaxseed meal
- 1 tsp fresh chopped rosemary
- 1/2 tsp Himalayan sea salt
- 1/8 tsp fresh ground black pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 3 1/2 TBSP Thrive® Algae Oil
- 3–5 TBSP cold filtered water
Instructions
- Preheat oven to 325°F and line a large baking sheet with parchment paper.
- Add all dry ingredients to a mixing bowl and whisk until thoroughly combine.
- Pour in the oil and use a pastry cutter or two forks to cut until crumbly.
- Add cold water filtered water in 1 Tablespoon increments, smashing with your pastry cutter or forks until you have a slightly sticky dough that doesn’t crumble when pinched with your fingers. I used 5 Tablespoons of water.
- Work the dough into a large ball with your hands and transfer to a lightly floured parchment paper covered surface. Lay another sheet of parchment paper on top of the dough ball and use a rolling pin to roll the dough out into an even rectangular shape.
- Use a knife or pizza cutter, score the dough into small squares. My rectangle made about 65.
- Transfer the dough to the freezer for about 10 minutes to stiffen.
- Once firm, use a spatula to carefully transfer the crackers to the parchment-lined baking sheet, ensuring they don’t touch.
- Bake for 18-20 minutes or until slightly golden brown around the edges. Watch crackers carefully in the last 5 minutes to prevent burning. Remove crackers from oven and allow them to cool for 15 minutes before serving.
- Store leftovers crackers in an air tight contain at room temperature for up to 1 week.
Notes
Recipe adapted from Minimalist Baker: 1 Bowl Vegan & Gluten-Free Crackers
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free