• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Fork and Beans

Making food fun for the family

  • HOME
  • ABOUT
    • Privacy Policy
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
  • Crafts | Activities
  • My Cookbook

Grain-Free Everything Crackers

November 6, 2014 by Cara

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grain-Free Everything Crackers

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: Approximately 100 crackers 1x
Print Recipe
Pin Recipe

Ingredients

Scale

Dry ingredients:

  • 2 c. almond meal
  • 1/2 c. coconut flour
  • 2 Tbsp. flaxseed meal
  • 1 Tbsp. flaxseeds

Wet ingredients:

  • 3 Tbsp. coconut oil (use refined if you don’t like coconut flavor), melted
  • 3/4 c. boiling water

Seasoning Topping:

  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. fennel seeds
  • 1 tsp. nutritional yeast
  • 1/2 tsp. poppy seeds
  • 1/2 tsp. sea salt
  • 1/2 tsp. sesame seeds
  • 1 Tbsp. coconut oil, melted (for brushing)

Instructions

  1. Whisk together the dry ingredients in a medium-sized bowl. Add the coconut oil until the dough forms into clumps. Add the water, half at a time, until a nice dough forms. The dough shouldn’t be sticky. Place into the freezer for 15 minutes.
  2. Preheat your oven to 400 degrees. Grease a baking sheet or line with parchment paper.
  3. Divide the dough into two balls. Between two pieces of parchment paper roll one ball out into a thin layer. Remember, the thinner the cracker, the crunchier the bite however if you roll it too thin, you will have trouble cutting them out.
  4. Using a pizza cutter, slice the dough into small squares. Transfer to baking sheet with a spatula.
  5. Brush each crackers with melted coconut oil and quickly follow up with seasoning.
  6. Baked for 8-10 minutes, keeping your eye on them the last 2 minutes. You might need to transfer some of the thinner crackers out of the oven while the thicker ones remain baking.
  7. Repeat with the other dough ball.

Notes

For the seasoning, feel free to use whatever you like. There is no need to follow it directly–you can create any flavor you want.
This recipe can be halved.


Nutrition

  • Serving Size: 10 crackers
  • Calories: 160 calories
  • Sugar: 1g
  • Sodium: 90mg
  • Fat: 10 g
  • Carbohydrates: 5g
  • Fiber: 3g
  • Protein: 5g

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

Need some help with your gluten-free flour options? Check out this post. It will greatly help you. And do you want to use all-purpose flour for this recipe? I always say try it out but please do remember that wheat flour and gluten-free flours absorb liquidly differently so it the ingredients might be a little off. Adjust accordingly.

 

Namastasty

YOU ALSO MIGHT LIKE:

  • Gluten-free Vegan Cheez-ItsGluten-free Vegan Cheez-Its
  • Homemade Vegan Doritos – 3 Different FlavorsHomemade Vegan Doritos – 3 Different Flavors
  • Gluten-Free Vegan CrackersGluten-Free Vegan Crackers
  • Gluten-free Wheat ThinsGluten-free Wheat Thins

Filed Under: Anti-Candida Friendly, Dairy-Free, Fresh Out of the Oven, Gluten-Free, Kid-Friendly, Paleo, Snacks for Kids, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Pumpkin Coffee Cake Muffins
Next Post: How to Survive the Holidays with Food Restrictions »

Reader Interactions

Comments

  1. Stephanie

    December 7, 2017 at 10:19 am

    I halved the recipe and followed it exactly, I’m rolling it out and the dough is cracking and not staying together? Thoughts as to what is causing this?

    • Cara

      December 7, 2017 at 10:26 am

      It’s just because you need just a tad more liquid. Try lightly wetting your hands, playing with the dough as it softens some, and try again. That should help!

  2. PaTti

    December 4, 2017 at 1:09 pm

    Thank you! These are amazing! I added fresh garlic and dried dill to the top.

    ★★★★★

  3. Val

    April 2, 2017 at 7:13 am

    Fabulous – tasted great!!

  4. Valentina gonzalez

    August 11, 2015 at 2:37 pm

    Hi Cara I just discovered your website and I must say Im in a enthusiastic mood after I checked it out. I have signed up to receive emails from you. But there is one thing, I live in a country where you just cant simply go and purchase what you want… and by that just google VENEZUELA and you might feel a bit surprised by what you will see, people doing lines in hundreds to get just the basic products, there is barely anything to do a gluten free diet however veggies are much easier to find. The thing is that I wish I could find easy recipes with ingredients that I can find here, another thing is that nuts are extremely expensive and by that I mean 500gr of almond flour might cost me a cuarter of my salary. There is no normal milk fot the normal people, of course there is no almond milk or lactose free milk.. I know is really sad but I must figure this out to cure my candida. I can find corn flour, oats, quinoa, chick peas,sweet potato,chicken, veggies, gluten free and sugar free cookies, peanuts,eggs,herbs for tea. Please find AREPA in google is our traditional breakfast is made of refined corn flour and is cheap so is easy for us, this like water to us, but I dont know if is allowed. I hope you can helps me at least with some crackers or something to replace grain. Some bread recipe. thanks !!

  5. Jessica DeMarra

    November 9, 2014 at 9:05 am

    I have never used coconut flour so this might be the first of many cracker batches I am sure to make. Celery and carrots don’t always cut it!! I am so glad to hear I am not the only one who thinks this way. I love the “everything” flavour, it is one of my favourite savoury tastes!

  6. The Vegan cookie fairy

    November 7, 2014 at 7:51 am

    I too, am uncontrollable around crackers and hummus. Which is why I never, ever buy them. I actually get annoyed at my boyfriend when he buys them because I know I’ll look like a greedy sod eating them all.

    I don’t know if I’ve mentioned Ricki Heller before? Her website is a fab little resource for all manner of candida-free recipes, and she’s a vegan too (unless I’m much mistaken).

    • Cara

      November 8, 2014 at 4:29 pm

      Haha we need cracker rehab don’t we??

  7. Courtney

    November 6, 2014 at 11:45 pm

    I’m so excited for the future of your blog! As someone that is following an anti-candida diet, I can’t wait for this transition 🙂 You’re an inspiration, lady!

    • Cara

      November 8, 2014 at 4:28 pm

      Yay for candida twins

  8. Brooke (Crackers on the Couch)

    November 6, 2014 at 11:44 am

    Looks like a winner! Most of my gf friends are also grain free so I can’t wait to see what you’ve got brewing in your laboratory!

    • Cara

      November 8, 2014 at 4:27 pm

      Well then these recipes will be right up your alley girl!

  9. Amy

    November 6, 2014 at 10:10 am

    Hi, Cara! Terrific recipe! So excited to try it! Your enthusiasm for this new way of eating/creating recipes is contagious!
    For people with a flaxseed intolerance, do you think hemp or chia seeds might work as a substitute in these crackers?
    Bravo to you and thanks a bunch,
    Amy

    • Cara

      November 8, 2014 at 4:26 pm

      Hey Amy! Yes you can use psyllium or chia as an egg replacer. Use them in ground form and a 1:1 ratio. Hope that helps. Much love!

Trackbacks

  1. 15 Recipes For Low-Carb & Paleo Crackers - Eat Drink Paleo says:
    March 19, 2019 at 8:48 am

    […] Grain-free everything crackers (dairy-free, low-carb) from Fork & […]

  2. 25 Healthy Homemade Crackers For Kids - All Kid Approved! says:
    November 13, 2017 at 12:00 am

    […] Free of grain, but loaded with everything else including flavour. My family loves these crackers. Find the recipe here: Fork and Beans […]

  3. 50 Shades of Paleo: Easy And Delicious Cracker Recipes for 2016 says:
    October 1, 2016 at 4:22 am

    […] Detailed recipe and credit – forkandbeans.com […]

  4. The 10 Best Vegan Blogs - The Little Pine says:
    September 26, 2015 at 1:22 pm

    […] 2. Grain-Free Everything Crackers […]

  5. Vegan Boursin from Crave, Eat, Heal Cookbook - Fork and Beans says:
    May 12, 2015 at 5:00 pm

    […] boursin cheeze in this book and I knew I wanted to make it. Not only is it the perfect spread for crackers, homemade gluten free bagels, or even with fresh fruit, but the roasted garlic adds a warmer tone […]

  6. How to Survive the Holidays with Food Restrictions - Fork and Beans says:
    November 8, 2014 at 11:55 am

    […] at them with one eyebrow raised. I’m sorry. That is not similar at all. Instead I created an Everything Cracker recipe that I found was not only suitable for my dietary needs but it truly satisfied that need for a […]

Primary Sidebar

Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

Footer

Featured On

Fork and Beans featured on WholeFoods Fork and Beans featured on VegNews Fork and Beans featured on Martha Stewart Fork and Beans featured on Super Simple Fork and Beans featured in FamilyFun Magazine Fork and Beans featured in Melissa & Doug Fork and Beans featured on Gluten Free & More Fork and Beans featured on Red Tricycle Cara Reed - Fork and Beans Page Street Publishing

Named One of the Best Kid/Gluten Free/Vegan Food Blogs By

Fork and Beans featured on Cool Mom Eats Fork and Beans featured on The Academy of Culinary Nutrition Fork and Beans featured on Feedspot Fork and Beans featured on Healthline
  • Work With Me!
  • Fork & Beans’ Sponsors
  • Privacy Policy

Copyright © 2025 · Foodie Pro & The Genesis Framework

Fork and Beans
  • HOME
  • ABOUT
    • Privacy Policy
    • Back
  • RECIPES
    • Specialized Diets
    • Breakfast
    • Kid Lunchbox
    • Dinner Ideas
    • Snacks for Kids
    • Desserts
    • Drinks
    • Candy/Candy Bars
    • Copycat Snacks
    • Sauces/Spreads
    • Gluten Free Bread
    • Baking 101
    • Back
  • Holidays
    • Halloween
    • Thanksgiving | Fall
    • Christmas
    • Hanukkah
    • Valentine’s
    • St. Paddy’s Day
    • Groundhog Day
    • April Fools
    • Easter | Spring
    • Earth Day
    • Cinco de Mayo
    • Mother’s Day
    • July 4th | Summer
    • Birthday Ideas
    • Back
  • Crafts | Activities
  • My Cookbook