Go Back
+ servings
Print

Easy Almond Flour Crackers {Gluten-Free & Dairy-Free}

A whole food, plant-based flax cracker that is delicious and also gluten-free! Incredibly satisfying, salty, crunchy, and full of omega3s. As soon as you try one, you’ll be hooked on this healthy snack!
Course Snack
Cuisine American
Keyword cracker, flax cracker recipe, flax crackers, gluten free crackers
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 70 1-inch crackers
Calories 10kcal
Author Gina House | World of Vegan

Ingredients

  • 1 cup almond flour
  • 3 tablespoons water
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt Use salt flakes if just adding to the top of the crackers and fine salt if adding to the recipe itself.
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika optional, but recommended
  • ¼ teaspoon cayenne pepper optional

Instructions

  • Preheat oven to 400 degrees.
  • Add the almond flour, ground flaxseed, nutritional yeast, salt, garlic powder, onion powder, smoked paprika, and cayenne pepper into a bowl. Mix well.
  • Add one tablespoon of water at a time to the mixture. Use clean hands (or rubber spatula) to combine the mixture, pressing down firmly as you go. Keep adding one tablespoon of water at a time until the mixture feels like a moist (but not sticky dough). It should stick together, but not be wet or crumbly. Go slowly with this. If the mixture is too wet, add an extra tablespoon of almond flour. If it’s not wet enough and crumbles in your hands, add a half tablespoon of water.
  • Once the cracker mixture forms a nice dough consistency, form into a ball and place on a piece of parchment paper. Add another piece of parchment paper on top. Use a rolling pin to roll out the dough into a rough square shape and about ⅛-¼ inch thick. Peel off the top sheet of parchment paper.
  • Using a sharp knife score (or cut through) the dough into square cracker shapes by making first vertical and then horizontal lines about 1-inch apart. (You can make the crackers any size, just make them all the same size.)
  • Once the cracker shapes are the way you like them, transfer the uncooked crackers and parchment paper onto the baking sheet. Pierce the tops of the crackers with the fork to make little holes. Not necessary, but it looks appealing after the crackers are cooked.
  • Bake for 10 minutes, keeping a careful eye on them after 5 minutes. Since every oven is slightly different, this is important. The crackers are done when they look lightly golden at the edges. If you like a darker cracker, you can keep them in for an additional minute or two.
  • When done, let the crackers cool on the baking sheet for at least 10 minutes before trying to remove them.

Notes

  • Thickness Matters - The most important thing is to try and get all of the crackers to a uniform thickness so that they will bake evenly.
  • Salt Sensitive? - If you are trying to reduce your salt, you can use a natural salt alternative or leave the salt out all together.

Nutrition

Calories: 10kcal | Carbohydrates: 0.4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.1mg