These healthy grain-free crackers are so easy to make and are so delicious! In fact, nearly every time I bake these, we eat the entire batch in one sitting, which is why it’s a really good thing that these tasty little crackers are so nutritious!
I developed this basic cracker recipe with versatility in mind! So not only is this recipe great with your favorite combo of seeds to create these scrumptious multi-seed crackers, but it can also be used to create other delicious flavor combos, such as my favorite Rosemary-Raisin Crackers and Simply Herb Crackers.
Made with wholesome blanched almond flour, these tasty little crackers provide a good dose of protein, fiber and nutrients in every crunch! Now that’s what I call a super-food snack!
Place the dough ball between two large sheets of parchment paper and roll out to
1/8-inch thickness. Remove top piece of parchment paper.
Using a pizza cutter or sharp knife, trim the dough to an even rectangle shape. Set aside scraps. Then, cut dough into 2×2-inch squares. Transfer the parchment with cut dough onto baking sheet.
Pictured above (from left to right): Multi-Seed, Rosemary-Raisin and Simply Herb crackers. These delicious and nutritious little crackers are perfect on their own, but are especially yummy when topped with a slice of raw cheese, or used as an edible utensil for your favorite healthy dip! Enjoy!
Ingredients
- 2 cups blanched almond flour
- 5 tsp of your favorite seeds combo (see *note below for suggestions)
- 1 tsp dried minced onion
- 1/2 tsp celtic sea salt
- 1 tbsp olive oil
- 1 large egg
- 1 tsp filtered water
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds, minced onion and salt. In a small bowl, whisk together olive oil, egg and water until well blended.
- Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
- Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
- Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
- Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet.
- Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.
- If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
- Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
- Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.
- To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight form the freezer, or bring to room temp before serving.
Notes
*Use any type of seeds you desire such as chia, poppy, sesame, caraway, etc. If using sunflower seeds, I recommend giving them a rough-chop first to decrease their size. (One of our favorite combos is: 3 tsp of sesame seeds, 1 tsp of poppy seeds, 1/2 tsp of caraway seeds and 1/2 tsp of chia seeds.)
For more delicious flavor combos, check out these variations:
This looks SO delicious!! Thank you for sharing
So glad i found your blog and will be following!
~Connie
1pathtowellness.blogspot.com
Welcome, Connie! So glad you found me too! I hope you enjoy these! Appreciate you saying hi and leaving a kind note! Blessings, Kelly
All three of these recipes look wonderful! And I’m always looking for wheat alternatives for my little guy — no intolerance, as far as we know, but he’s a carb monster and I like to help him fill up with more nutritionally dense stuff.
Have you ever tried these with just almond meal in place of the blanched almond flour? That’s cheaper and easier to make/buy … wondering how it might work.
Hi, Lisa! I haven’t tried these using almond meal, but if you do let me know. I’m sure it would be a heartier, grainier cracker with almond meal – more like a whole grain texture.
These crackers look delicious! I love the photo of all of the different variations on the plate. Thanks!
Thanks, Carrie! Appreciate you popping over for a visit! I just recently discovered your beautiful, wholesome site and am loving it! Looking forward to getting to know you better! Blessings, Kelly
ohhhh I am so going to make these real soon … with a light sprinkle of salt over the top … yummm … pinned and saved to favorites! (I know it’s an old recipe but I just came across it on pinterest)
So glad you spotted this one, Jan! These and the rosemary GF crackers are my very favorites!
I tried my first attempt at grain-free crackers last week using my left-over almond pulp after making milk. Have you had any luck with this approach? The pulp was still very moist so I found it difficult to keep my dough together which resulted in a thicker cracker…still very tasty but lacking that sought-after-cracker-crunch! Any advice would be helpful and appreciated!
Marlo
P.S. – I believe you spoke at my Navigating Motherhood group at Compass Bible Church last semester…what a treat!
Hi, Marlo! Yes, I did speak at NM. The video is actually up on my site. It was a real blessing to be able to share my passion for meal planning with you all. Regarding your question, you are correct, it is the moisture level that is resulting in a less than perfect crunchy cracker. Blanched almond flour behaves very differently than almond pulp. But I can see why you’re want to use the pulp (to save money and not waste). I would recommend spreading the pulp out on a large parchment lined baking sheet and slow & low baking it in the oven (or use a dehydrator) in order to dry it out. Keep in mind though, that it still will not yield the same result if you use my cracker recipes, since these recipes were developed specifically using blanched almond flour, which is almonds that have had their skins removed and then are very finely ground. So you may want to look for some recipes call for almond meal and use your dried pulp for those recipes. Hope this helps! Many blessings to you, Kelly
Simply amazing! Cannot believe how good these are – and so easy to make!
Thanks, Janell! So glad you enjoyed them. Appreciate you taking the time to leave a kind note! Blessings to you, Kelly
Can I substitute coconut flour for the almond meal?
Hi, Karen. Each GF flour behaves quite differently and so simple substitutions are often not possible, especially when it comes to the science of baking. I would recommend doing a google search for some coconut flour cracker recipes so you can have a base from which to experiment. That would be a lot easier and more successful than trying to adapt a recipe specifically formulated for blanched almond flour. Hopefully this makes sense. Blessings, Kelly
I like the idea of using almond meal/flour for the crackers however wonder if there is an alternative for the almond flour. Our school is nut free and this would not be allowed for school lunches. Any alternative ideas would be helpful. Would quinoa flour work?
Hi, Deborah. Each GF flour behaves quite differently and so simple substitutions are often not possible, especially when it comes to the science of baking. I would recommend doing a google search for some quinoa cracker recipes so you can have a base from which to experiment. That would be a lot easier and more successful than trying to adapt a recipe specifically formulated for blanched almond flour. Hopefully this makes sense. Blessings, Kelly
Ok, Kelly!
I made another batch of almond milk so I had to try this again! I left the almond pulp in my dehydrator overnight and made this recipe in the morning. I used half chia and half sprouted sesame seeds and a teaspoon of granulated garlic…they were perfect! Actually my husband ate almost all of them when I went for a walk! Thanks for the suggestions …this is definitely an almond milk add-on treat for me now!
Also, as a side-note for the ladies above…I have been subbing homemade sunflower seed flour 1:1 in my grain-free cookie recipes and it has worked beautifully every time. Maybe it would work here? Ijustgrindthe seeds in my blender and then sift them.
Best to you and please keep sharing!
Marlo
Thanks, Marlo! Appreciate you taking the time to check back in and let us know how it went with using almond pulp and your note about using sunflower seed flour! You are a blessing! So glad you and your hubby enjoyed these!
any suggestions for egg substitution in this? my dd can’t eat eggs
Hi, Amie. You could try using an egg replacer for these (such as flax seed as noted below), but I cannot guarantee the results since I haven’t personally tried it in this recipe. Or you could give a different recipe a try that has been specifically created to be egg-free, such as Elana’s Multi “Grain” Crackers: http://www.elanaspantry.com/betsys-multi-grain-crackers/ Lots of blessings, Kelly
Flaxseed egg replacement option: 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using.