grain free crackers

A grain-free take on the Swedish crispbread Knäckebröd. These paleo crackers are crispy, crunchy, and delicious with all your favorite cracker accoutrements (see suggestions in the main post). Effortless to make and imminently customizable (see note for suggestions). Gluten-free, dairy-free, vegan, nut-free, and paleo-friendly.

Rustic Paleo Crackers with Cassava Flour & Seeds

(160 g) cassava flour ((or buckwheat, rye, flour

(85 g) flax seeds

½ cup (70 g) sesame seeds

(60 g) sunflower seeds

fine sea salt

salt,

Position racks in the upper and lower thirds of the oven and preheat to 300ºF.

Stir together the flour, seeds, and salt in a large bowl.

Add the olive oil and water, stir to combine. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.

Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. You can trim away the wonky edges, stick them into the corners, and continue rolling to make a rectangle. Repeat with the other piece of dough.

Brush the dough all over with olive oil and sprinkle with flaky salt.

Bake the crackers until light golden, about 40-50 minutes (check at 15 minutes if using a different flour as some bake much faster than others).

Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.

Store the crackers airtight for up to a week or two… if you can make them last that long!

1-bowl almond flour crackers that are nutty, salty, crisp, and super snackable. Vegan, gluten-free, grain-free, and just 7 ingredients required!

Almond Flour Crackers (1 Bowl!)

almond flour ((we prefer Wellbee’s))

tapioca flour ((also called tapioca starch))

½ tsp flaxseed meal ((ground flax seeds))

tsp sea salt

tsp baking soda

garlic powder ((optional))

olive oil

maple syrup

½ Tbsp water

Preheat your oven to 325 degrees F (162 C) and line a large baking sheet with parchment paper.

To a medium mixing bowl, add almond flour, tapioca flour, flaxseed meal, salt, baking soda, and garlic powder (optional). Stir well to combine, breaking up any clumps.

Make a well in the center of the dry ingredients and add the olive oil and maple syrup. Use a fork or clean hands to work the oil and maple syrup into the flour mixture evenly. Now stir in the water. You can use your hands to knead the dough in the bowl to form a cohesive dough. If too dry, add additional water 1 teaspoon at a time.

Place a piece of parchment paper over your work surface and place the dough on top. Shape the dough into a rough rectangle and place another piece of parchment on top of it. Roll the dough out until it’s ~1/16 inch thick. Use a pizza cutter or knife to cut the crackers into roughly 1 ½-inch squares. Use a metal spatula or knife to transfer the crackers onto your parchment-lined baking sheet.

Bake the crackers for 17-22 minutes, until golden. Bake time will depend on the thickness of the crackers. Watch them carefully — they start to brown quickly near the end. Let cool completely on the pan before enjoying.

Store leftover crackers in an airtight container at room temperature for up to 5 days, in the refrigerator for 1-2 weeks, or in the freezer for up to 1 month.

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Rustic Paleo Crackers with Cassava ...

Almond Flour Crackers (1 Bowl!)

Top 2 grain free crackers recipes from across the web

The most viewed grain free crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rustic Paleo Crackers with Cassava ...

Almond Flour Crackers (1 Bowl!)

The most viewed grain free crackers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine