Almond Flour Crackers
Crunchy and thin, these grain-free cracksers are perfect for dipping, snacking, and a gluten-free charcuterie board.
Servings 60 crackers
Calories 36kcal
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 flour, ¼ 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 starch, 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
- 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 water, 3 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.
Nutrition
Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 14mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.3mg
