- 2 c. almond meal
- 1/2 c. coconut flour
- 2 Tbsp. flaxseed meal
- 1 Tbsp. flaxseeds
- 3 Tbsp. coconut oil (use refined if you don’t like coconut flavor), melted
- 3/4 c. boiling water
- 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)
- 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.
- Preheat your oven to 400 degrees. Grease a baking sheet or line with parchment paper.
- 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.
- Using a pizza cutter, slice the dough into small squares. Transfer to baking sheet with a spatula.
- Brush each crackers with melted coconut oil and quickly follow up with seasoning.
- 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.
- Repeat with the other dough ball.
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.
- Serving Size: 10 crackers
- Calories: 160 calories
- Sugar: 1g
- Sodium: 90mg
- Fat: 10 g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 5g
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.