These grain-free almond flour crackers are delightfully crispy and flavorful! Crunchy and thin, they're perfect for dipping, snacking, and a gluten-free charcuterie board. There are no eggs in them, so if you have been looking for delicious vegan almond flour crackers, you have found them!
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I was inspired to create this recipe because I love the Simple Mills Almond Flour Crackers so much! The ingredients list is approachable, so I experimented with proportions and developed a technique for home cooks. We are thrilled with the result and can't stop eating them!
Ingredients
This gluten-free crackers recipe has a wonderful combination of seasonings, but the beauty of making your own is that you can personalize them. It makes 60 2-inch crackers with lots of crispy remnants that get cut off the edges.
- Sunflower seeds - You can experiment with other seeds, such as sesame seeds or pumpkin seeds, but keep the amount the same.
- Seasonings - Experiment with dried herbs and spices to suit your palate.
- Flax meal - If you have only whole flax seeds rather than ground flax meal, grind the seeds in a food processor first before proceeding with the rest of the recipe.
Go to the recipe card for my recommended quantities.
Instructions
Assemble your ingredients, grinding flax seeds first, if necessary. (See note above.)
Preheat the oven and line baking pans with parchment paper.
Pulse sunflower seeds in a food processor. Add almond meal and flax meal. Process all three together until they appear to be nicely combined.
Add the flours, herbs, and spices. Run the machine on high speed until everything looks evenly mixed.
With the machine running on low speed, slowly pour in the oil and water. Stop when the dough begins to form a ball.
Scrape the dough out of the food processor and shape it into four even balls with your hands.
Roll each ball of dough between two sheets of parchment paper as thinly as you can. Peel off the upper sheet before baking, but keep it.
After baking the dough for 15 minutes at 350°F (177 °C), turn it over onto the other sheet of parchment paper. Cut into crackers with a pizza cutter or knife.
Return the pan to the oven for another 15 minutes, and bake until they are golden brown and not looking damp in the middle.
Bake more than one sheet at a time, rotating them at the halfway point. Allow the crackers to cool for 10 minutes.
Hint: It's important to roll the crackers as thin as possible. If they're too thick, they won't crisp up nicely and will become very hard. (See top tip below.)
Substitutions
This is a great recipe for experimenting with variations! Try different seeds, but keep the quantities the same. Go wild with the spices, if you like!
Equipment
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This is a great opportunity to use your food processor! I have had my Cuisinart one for years, and it hasn't let me down. Mine is no longer available, but this one is closest in size.
Storage
Store your cooled crackers in a sealed container at room temperature for two or three days.
They will freeze well for longer storage. You might want to crisp them up in a 350°F (177 °C) oven for 5 minutes after removing them from the freezer.
Top tip
For best results, roll your dough as thin and as evenly as you can. Make sure that your crackers are completely baked through. Thin crackers will become very nice and crispy. If they're too thick, they will be hard.
Bake your almond crackers until they look dry and no dampness appears in the center ones.
FAQ's
Your crackers may become too hard if they were not rolled thinly enough and/or not baked through until they appear dry.
Perhaps the outer crackers are done before the center ones. In that case, remove them and return the pan to the oven for a few minutes to finish off the thicker, center ones.
If you find that you're enjoying homemade crackers, you might also want to try:
This recipe makes four pans full of crackers, so if you have more than one pan, pull them out now.
Recipe
Almond Flour Crackers
Equipment
- Half sheet baking pan (approximately 12- by 17-inches)
Ingredients
- ½ cup raw sunflower seeds
- ¾ cup almond flour
- ¼ cup ground flax meal
- 1 cup tapioca starch (also called tapioca flour)
- ¾ cup cassava flour
- 1½ teaspoons fine sea salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
- 1 cup water
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 350℉ (177℃). Pull out up to four baking pans and three sheets of parchment paper.
- Pulse the sunflower seeds in the food processor to break them up.½ cup raw sunflower seeds
- Add the almond meal and flax meal to the food processor and pulse them with the sunflower seeds until they look fine and evenly combined.¾ cup almond flour¼ cup ground flax meal
- Add all of the remaining dry ingredients to the food processor and run the machine on high speed until everything appears to be mixed evenly.1 cup tapioca starch¾ cup cassava flour1½ teaspoons fine sea salt1 teaspoon onion powder½ teaspoon garlic powder½ teaspoon dried basil¼ teaspoon dried oregano¼ teaspoon dried rosemary¼ teaspoon ground black pepper
- Stir the olive oil into the water. With the food processor running on low speed, pour the liquid in with the dry ingredients. Continue to run the machine until the dough forms a big ball.1 cup water3 tablespoons olive oil
- Scrape the dough out of the food processor bowl and divide it into four parts.
- Roll each ball between two sheets of parchment paper as evenly and thinly as you can. It should fill much of a half-sheet pan. Transfer it to a baking pan and peel off the top sheet of parchment paper.
- Bake for 15 minutes. Remove the pan from the oven. Flip the sheet of baking dough over onto another sheet of parchment paper. Cut it into crackers with a pizza cutter or sharp knife and return it to the oven for another 15 minutes, or until the crackers are crispy and dry. If you're baking two sheets at a time on separate racks in the oven, switch them about for the second baking. Put the pan that was in the lower position in the upper position, and vice versa.
Notes
- If you don't have ground flaxmeal, you can make it by processing whole flaxseed in a high-speed blender.
- If you don't have ground rosemary, dried leaves are fine because they get ground up with the food processor.
- In a convection oven, set the temperature to 325F and follow the same time instructions.
Cathy Brak says
We love these crackers and can't get enough of them!