Grain-Free Everything Crackers
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: Approximately 100 crackers 1x
Ingredients
Scale
Dry ingredients:
- 2 c. almond meal
- 1/2 c. coconut flour
- 2 Tbsp. flaxseed meal
- 1 Tbsp. flaxseeds
Wet ingredients:
- 3 Tbsp. coconut oil (use refined if you don’t like coconut flavor), melted
- 3/4 c. boiling water
Seasoning Topping:
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. fennel seeds
- 1 tsp. nutritional yeast
- 1/2 tsp. poppy seeds
- 1/2 tsp. sea salt
- 1/2 tsp. sesame seeds
- 1 Tbsp. coconut oil, melted (for brushing)
Instructions
- Whisk together the dry ingredients in a medium-sized bowl. Add the coconut oil until the dough forms into clumps. Add the water, half at a time, until a nice dough forms. The dough shouldn’t be sticky. Place into the freezer for 15 minutes.
- Preheat your oven to 400 degrees. Grease a baking sheet or line with parchment paper.
- Divide the dough into two balls. Between two pieces of parchment paper roll one ball out into a thin layer. Remember, the thinner the cracker, the crunchier the bite however if you roll it too thin, you will have trouble cutting them out.
- Using a pizza cutter, slice the dough into small squares. Transfer to baking sheet with a spatula.
- Brush each crackers with melted coconut oil and quickly follow up with seasoning.
- Baked for 8-10 minutes, keeping your eye on them the last 2 minutes. You might need to transfer some of the thinner crackers out of the oven while the thicker ones remain baking.
- Repeat with the other dough ball.
Notes
For the seasoning, feel free to use whatever you like. There is no need to follow it directly–you can create any flavor you want.
This recipe can be halved.
Nutrition
- Serving Size: 10 crackers
- Calories: 160 calories
- Sugar: 1g
- Sodium: 90mg
- Fat: 10 g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
Need some help with your gluten-free flour options? Check out this post. It will greatly help you. And do you want to use all-purpose flour for this recipe? I always say try it out but please do remember that wheat flour and gluten-free flours absorb liquidly differently so it the ingredients might be a little off. Adjust accordingly.
I halved the recipe and followed it exactly, I’m rolling it out and the dough is cracking and not staying together? Thoughts as to what is causing this?
It’s just because you need just a tad more liquid. Try lightly wetting your hands, playing with the dough as it softens some, and try again. That should help!
Thank you! These are amazing! I added fresh garlic and dried dill to the top.
★★★★★
Fabulous – tasted great!!
Hi Cara I just discovered your website and I must say Im in a enthusiastic mood after I checked it out. I have signed up to receive emails from you. But there is one thing, I live in a country where you just cant simply go and purchase what you want… and by that just google VENEZUELA and you might feel a bit surprised by what you will see, people doing lines in hundreds to get just the basic products, there is barely anything to do a gluten free diet however veggies are much easier to find. The thing is that I wish I could find easy recipes with ingredients that I can find here, another thing is that nuts are extremely expensive and by that I mean 500gr of almond flour might cost me a cuarter of my salary. There is no normal milk fot the normal people, of course there is no almond milk or lactose free milk.. I know is really sad but I must figure this out to cure my candida. I can find corn flour, oats, quinoa, chick peas,sweet potato,chicken, veggies, gluten free and sugar free cookies, peanuts,eggs,herbs for tea. Please find AREPA in google is our traditional breakfast is made of refined corn flour and is cheap so is easy for us, this like water to us, but I dont know if is allowed. I hope you can helps me at least with some crackers or something to replace grain. Some bread recipe. thanks !!
I have never used coconut flour so this might be the first of many cracker batches I am sure to make. Celery and carrots don’t always cut it!! I am so glad to hear I am not the only one who thinks this way. I love the “everything” flavour, it is one of my favourite savoury tastes!
I too, am uncontrollable around crackers and hummus. Which is why I never, ever buy them. I actually get annoyed at my boyfriend when he buys them because I know I’ll look like a greedy sod eating them all.
I don’t know if I’ve mentioned Ricki Heller before? Her website is a fab little resource for all manner of candida-free recipes, and she’s a vegan too (unless I’m much mistaken).
Haha we need cracker rehab don’t we??
I’m so excited for the future of your blog! As someone that is following an anti-candida diet, I can’t wait for this transition 🙂 You’re an inspiration, lady!
Yay for candida twins
Looks like a winner! Most of my gf friends are also grain free so I can’t wait to see what you’ve got brewing in your laboratory!
Well then these recipes will be right up your alley girl!
Hi, Cara! Terrific recipe! So excited to try it! Your enthusiasm for this new way of eating/creating recipes is contagious!
For people with a flaxseed intolerance, do you think hemp or chia seeds might work as a substitute in these crackers?
Bravo to you and thanks a bunch,
Amy
Hey Amy! Yes you can use psyllium or chia as an egg replacer. Use them in ground form and a 1:1 ratio. Hope that helps. Much love!