Almond Flour Crackers
Wholesome, crunchy almond flour crackers with cheesy flavor, perfect for a low-carb, gluten-free, and optionally vegan snack. High in protein and fiber, these quick and easy crackers are ideal for meal prep, snacking, or serving alongside dips.
Equipment
- 1 large mixing bowl
- 1-Rolling pin
- 2 large sheets of parchment paper
- 1-Baking tray
Ingredients
- 2 cups almond flour
- 1 tablespoon flax meal
- 2 tablespoons water for flax
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 tablespoons water
- 1 tablespoon nutritional yeast or 1–2 tablespoons Parmesan cheese if not vegan
- 1 teaspoon salt
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F. Make sure the oven rack is in the center to allow even heat distribution. Preheating is important because it ensures your crackers will bake evenly and achieve a golden, crisp texture from the very start.
- Mix the Ingredients: Set all the ingredients in a large bowl. Stir thoroughly until a smooth dough forms. Combining the almond flour, flax meal mixture, garlic powder, oregano, nutritional yeast (or Parmesan), water, and salt evenly ensures that each cracker will have consistent flavor and texture.
- Prepare the Rolling Surface: Transfer the dough to a large piece of parchment paper. Cover it with another sheet of parchment paper of the same size. Using parchment paper prevents sticking and makes rolling the dough easier and smoother.
- Roll Out the Dough: Using a rolling pin, roll the dough up, down, and to the sides until it is about ¼ inch thick. Even thickness ensures uniform baking, preventing some crackers from overcooking while others remain underdone.
- Add Optional Toppings: Optionally, sprinkle extra dried oregano on top of the dough if desired. Press lightly so the seasoning sticks to the dough. This step adds flavor and a visually appealing touch to the finished crackers.
- Cut the Crackers: Cut the dough into squares of your desired size. This recipe yields about 30 crackers, each roughly 1 inch square. Make sure to leave a little space between each cracker so they do not stick together while baking.
- Transfer to Baking Tray: Move the parchment with the cut dough onto a baking tray. Ensure the tray is level so the crackers bake evenly without sliding or warping.
- Bake the Crackers: Bake in the preheated oven for 10–15 minutes, or until the edges turn golden brown. Keep a close watch in the last few minutes, as ovens vary. Golden edges indicate perfectly crisp crackers ready to cool.
- Cool the Crackers: Once baked, remove the tray from the oven and allow the crackers to cool completely on the parchment paper or a wire rack. Cooling is essential to let the crackers firm up and develop their full crunch.
- Store or Serve: After cooling, store the crackers in an airtight container. They can stay at room temperature for up to 3 days or in the refrigerator for 5–6 days. Serve them as a snack, appetizer, or alongside dips and salads for a wholesome, satisfying crunch.
Notes
- For best results, measure almond flour accurately and avoid using overly fine or blanched almond flour, as this can affect texture.
- Rolling dough between parchment paper prevents sticking and helps achieve uniform thickness.
- Cut crackers slightly smaller than desired; they may shrink a little during baking.
- If using Parmesan instead of nutritional yeast, reduce salt slightly to balance flavors.
- Keep an eye on the edges while baking; golden edges indicate perfectly crisp crackers.
- Optional seasonings like smoked paprika, rosemary, or sesame seeds can add extra flavor and texture.
