Almond Flour Crackers

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www.theconsciousplantkitchen.com

These Almond Flour Crackers are easy 3-ingredient healthy, crunchy thin crackers perfect to add to your food platter and dip into hummus, avocado dip, and more. They are gluten-free, egg-free, and easy to made in less than 15 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-crackers/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: servings (10 crackers each)

Calories: 158.2kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour note 1
3 tablespoons Water note 2
1 teaspoon Bagel Seasoning note 3

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C).
In a mixing bowl, add almond flour, bagel seasoning, and water.
Stir and press with a rubber spatula. It will look dry, that's normal. I found it easier to oil my hands and knead, squeeze the ingredients until they stick together and form a dough ball. If too dry and crumbly, simply add teaspoon of extra water one by one until it comes together into a ball.
Place the dough ball on a lightly oil piece of parchment paper, place another piece of slightly oiled parchment paper on top - oiled side touch the dough.
Press the ball to flatten then roll with a rolling pin until thin. It's up to you to make the crackers ultra-thin or not. The baking time will be slightly longer if your crackers are thicker.
Peel off the top part of parchment paper and use a pizza cutter to cut out small squares. Do not touch or lift the crackers, they should stay on the parchment paper.
Slide the piece of parchment paper with the crackers on it onto a large baking sheet.
Bake the crackers on the center rack of the oven for 10 minutes at 350 °F (180 °C) until they look pale and dry.
Remove the baking sheet from the oven, use the tip of a knife to separate the crackers from each other. You want to space them out on the baking sheet so they bake nicely on the sides.
Bake the crackers again for 5-7 minutes. Watch them carefully! The thinner, the faster they brown. Bake them until their sides are lightly golden brown.
Let the crackers cool down for 10 minutes on the baking sheet, then on a cooling rack for 20 minutes.

Notes

Note 1: The recipe also works with almond meal. The texture will be a bit gritty and grainy, and the color darker. You may need 1-2 extra teaspoons of water to bring the dough together with almond meal.

Note 2: Water cold from the tap is the best for plain crackers, but you can also use vegetable stock to flavor the crackers without bagel seasoning.

Note 3: Bagel seasoning is made of sesame seeds, onion flakes, garlic powder, and salt. You can replace it with a mix of 2-3 teaspoons of black and white sesame seeds, 1/2 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt.

Other Flavor Idea: Feel free to add 1/2 teaspoon of smoked paprika and nutritional yeast for a cheese flavor, or Italian herbs.

Storage: You can store the crackers in an airtight container, in the pantry for up to 2 weeks.

Nutrition