Gluten Free Beet Crackers (Paleo, Vegan)
These gluten free beet crackers are perfect for a nourishing snack. They're made with pureed beets, almond flour and are topped with flaked salt. These crackers are crisp and crunchy; great for eating as-is or dipping in your favorite spread. In addition, these crackers are gluten free, dairy free, paleo and vegan.
PREP TIME
15 minutes
COOK TIME
28 minutes
INGREDIENTS
7
Serves: 6
Ingredients
- 1.5 cups1.5 cups1.5 cups Almond Flour, (140g)
- 0.333 cup0.333 cup0.333 cup Tapioca Starch, (43g)
- 0.333 cup0.333 cup0.333 cup Flaxseed Meal, (32g)
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.333 cup0.333 cup0.333 cup Beets, (80g), pureed
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Maldon Sea Salt Flakes, (optional topping)
Process
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
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the dry cracker ingredients. This includes the almond flour, tapioca starch, ground flax and salt.
- Mix in the pureed beets and olive oil. The dough may appear too dry at first - just keep mixing. Knead the dough with your hands until you can form it into a ball.
- Place the cracker dough on a sheet of parchment paper. Top with another sheet of parchment and roll it (using a rolling pin) to ⅛ - ¼ inches thick.
- Remove the top sheet of parchment paper and cut the crackers into squares using a pizza cutter or sharp knife, then sprinkle with flaked salt.
- Keeping the crackers on the bottom sheet of parchment paper, transfer them to a baking sheet.
- Place them in the oven and bake at 350 degrees for 20 minutes.
- Remove the crackers from the oven, re-cut them and separate them so that there is a little space between each cracker. Then place them back in the oven and bake 8-10 minutes more***
- Remove the crackers from the oven and let them cool on the baking sheet to room temperature, then transfer them to a wire cooling rack. The crackers will be soft right out of the oven, but crisp up as they cool.
- Store completely cooled crackers in an airtight container or baggie. They can be stored at room temperature for up to 1 week, or in the fridge up to two weeks.
Notes
For best results, measure ingredients by weight, when given. *I make my own ground flax by grinding whole flax seeds in a coffee grinder. **For the beet puree: Wash, peel and then cut your raw beets into cubes. Place the cubed beets in a steamer pot and steam until tender (fork easily pierces the beets). Cool the beets to room temperature, then blend them in a food processor or high powered blender. You can also use pre-cooked beets and puree them in a food processor/blender. ***Bake Time: baking time may vary depending on the cracker thickness and the temperature of your oven. Pay close attention to the crackers during the 2nd bake time.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 112 |
| Fat: | 8 g |
| Carbohydrates: | 9 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 575 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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