Almond Flour Crackers (Paleo, Vegan) (Edit recipe)

These almond flour crackers are easy to make and even easier to eat! They're thin, crispy and crunchy with a nutty, salty flavor. This cracker recipe is gluten free, dairy free, egg free, paleo and vegan friendly.

10 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	82
Fat:	6 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	565 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 6

Ingredients

1 cup Almond Flour, (90g)
0.25 cup Tapioca Starch, (30g)
0.25 cup Flax Seed Meal, (22g)*
.5 tsp Salt
2 Tbsp Water
1 Tbsp Extra Virgin Olive Oil
1 tsp Maldon Sea Salt Flakes, (optional topping)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine almond flour, tapioca starch, flax and salt in a medium-sized mixing bowl.
Mix in water and oil, first with a spatula, then use your hands to knead the dough. You should be able to roll the dough into a ball. If it's too dry, add a little more water.
Roll the dough between two sheets of parchment paper, into the shape of a rectangle. The crackers should be about ⅛" thick. If the dough is breaking, then knead it some more, and re-roll it between the sheets of parchment.
Use a pizza cutter or sharp knife to cut the cracker dough into 1-inch squares.
Top with flaked salt and press it down so that it stays on the crackers.
Transfer the parchment paper and the crackers onto a baking sheet and bake in the oven at 350 degrees F for 18-20 minutes. The crackers should be slightly browned when done and have a lovely nutty smell.
Remove the crackers from the oven and cool a few minutes on the baking sheet, then separate them and place on a wire cooling rack.
Storage: Cool to room temperature before storing. Place them in a container or baggie and keep at room temperature for up to one week, or the fridge up to one month.