Bake a batch of crisp and crunchy almond flour crackers to nibble on all week. Making your own gluten-free crackers at home is easier than you think!
I want you to make your own crackers. It’s easy, I promise. What kind of crackers you ask? - Almond flour crackers. Why almond flour crackers you might be wondering? Well because they happen to be terrifically easy to make, endlessly useful (not to mention delicious) as well as both gluten-free and vegan. They’re also crisp, crunchy and utterly habit forming.
They make as great an accompaniment to a fancy cheese platter as they do an everyday bowl of soup and they’re perfect for nibbling on as an afternoon snack or while you’re waiting on dinner. They’re light enough to enjoy on their own but sturdy enough to serve alongside your favorite dips and spreads. Customize them with different herbs and spices if you’re feeling fancy or just keep things simple and top them with a pinch of sea salt. Make a batch on Sunday and you can have homemade crackers ready for all your meals all week long!
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
These thin and crispy almond flour crackers are easy to make at home with just a handful of simple ingredients.
- Ground Flaxmeal – Along with a bit of water flaxmeal creates the “glue” that holds the dough together eliminating the need to add any eggs.
- Almond Flour – Almond flour provides the structure for the crackers.
- Tapioca Flour – Tapioca flour gives the crackers their crispness and crunch while maintaining a light and airy texture.
- Hemp Seeds – Hemp seeds add a mild but nutty flavor that compliments the flaxmeal and almond flour without overpowering either.
- Fine Sea Salt and/or Herbs and Spices of Choice – A bit of salt is all you need for these crackers but feel free to add your own favorite herbs or spices and make them your own.
You’ll also need a rolling pin, a pizza cutter or sharp knife, parchment paper and a baking sheet.
How to Make Almond Flour Crackers:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
These crackers are quick to mix together and easy to roll out.
- You’ll start by mixing together a bit of flaxmeal and water and letting that sit for a few minutes.
- To that you’ll add the rest of your ingredients and stir until a sticky dough forms. You’ll let the dough sit for a few additional minutes then roll it out between two greased pieces of parchment.
- You can cut the crackers into whatever shapes or sizes you’d like but make sure to roll the dough out thinly and evenly so that they bake up nice and crisp in the oven. Speaking of ovens you’ll want to set your to 300 F and pop the crackers in for about 25-30 minutes. Baking the crackers low and slow ensures that they baked evenly without burning or browning too quickly.
- Once the crackers are out of the oven all that’s left is to let them cool and crack them into squares or whatever shape you’ve chosen. They’ll keep for at least 2 weeks in air tight container at room temperature, that is if they last that long!
Now go on and make your own!
More homemade cracker recipes:
Almond Flour Crackers
Bake a batch of crisp and crunchy almond flour crackers to nibble on all week.
Ingredients
- 2 Tablespoons/13g ground flaxseed meal
- ¼ cup/60ml filtered water
- ½ cup/56g almond flour
- 2 Tablespoons/12g tapioca flour
- 2 Tablespoons/20g hemp seeds
- ¼ teaspoon fine sea salt
- 1 teaspoon/5ml of olive oil to grease parchment paper
Instructions
- Preheat oven to 300° degrees F°.
- Place flaxseed meal and water in a large bowl, stir to combine and let sit for 5 minutes or until gelled.
- Add almond flour, tapioca flour, hemp seeds and salt to bowl and stir to combine until a dough forms.
- Let dough sit for another 5 minutes to firm.
- Grease two equal sized pieces of parchment with the olive oil and place the dough between them (dough will be sticky). Using a rolling pin, roll the dough out between the sheets of parchment into a large rectangle about an ⅛th of an inch or less in thickness.
- Carefully peel the top layer of parchment away. Using a pizza cutter or a sharp knife cut the dough into 1-inch squares and place the parchment on a sheet pan.
- Bake for 25-30 minutes or until firm, dry in the centers and golden around the edges.
- Let cool completely on a wire rack before breaking into squares.
- Store crackers in an airtight container at room temperature for up to 2 weeks.
Notes
Variations
Sprinkle crackers with sesame seeds, za’atar, herbes de provence or your favorite blend of herbs and/or spices before baking.
Storage
Store crackers at room temperature in an airtight container for up to 2 weeks.
Dietary Info
Gluten-Free, Grain Free, Dairy-Free, Egg-Free, Refined Sugar-Free, Paleo, Vegan, Vegetarian
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
SpicieFoodie says
I have been making my own crackers for a long time. Every time I come across a new recipe I have to try it. Can't wait to try yours out. Thanks for sharing the great recipe and gorgeous photos.
Kiri W. says
These look like intense crackers - quite lovely and healthy. I haven't had hemp seeds before and would love to try these.
marla says
This is totally my kinda recipe ~ love all those high energy ingredients that can be enjoyed throughout the day 🙂
Heather (Heather's Dish) says
these just look super healthy and so delicious...i need some!
Carolyn says
I love making my own crackers. And these ones look so delicious and healthy, Sylvie!
Sanjeeta kk says
Sylvie!!! I am eating my first Flax seed crackers as I write this comment 🙂 Just baked mine today and was thinking to post it as my next post..mine is minus almond meal and coconut though. Would love to try this recipe the next time.
Sylvie says
I can't wait to see your recipe! I'm quite smitten with making crackers and would love to try yours.
Rosa says
Wonderful crackers! So tasty and healthy.
Cheers,
Rosa
liz says
WOW...such fabulous food styling!!! And exactly the kind of cracker I'd reach for first...yum!
Barbara says
I'm going over to Whole Foods today Sylvie, so I'll make a list of your ingredients and hope I find them. My Michigan family is coming to visit next week and I'd love to surprise them with these.
Sylvie says
Wonderful, I hope you enjoy them!
Averie @ Love Veggies and Yoga says
These look awesome and about 2 years ago, I made a recipe very similar to this, and posted them...I even cut them in squares. It was one of the first things I made with my dehydrator after not using it for ages...I made the crackers. And since then, haven't used it much..whoops!
The food styling and food photography is just GORGEOUS in this post, along w/ the recipe!