Snacks & Sweets

Crack me up’ crackers

Gluten Free crackers..I guess almond flour works with many, many recipes. If you prefer other nuts, seeds or herbs. Just replace them with whatever you like. I find this the best combination so far. And they stay firm and crispy when stored in a airtight container, instead of going soft after a few days (which used to happen when I first started making crackers). Let me know what your favourite topping is in a comment below, I could use some new ideas for lunch 😃! Enjoy!

– 200 g (2 cups) almond flour
– 4-6 tbsp oil
– 4-6 tsp water
– 5 tbs oatmeal
– 1 tbsp linseeds
– 1 tbsp nutrition yeast
– 2 tbsp chia seeds
– 3 tbsp sunflower seeds
– 3 tbsp pumpkin seeds
– 4 tbsp sesame seeds
– 1 tsp salt
– 1 tsp oregano (dried)
– 1 tsp thyme (dried)
– 1 tsp rosemary (dried)
– 1 tsp cinnamon
– 1/2 tsp ginger
– 1/2 tsp kardemon

Extra needed: oven, bowl, baking paper, baking thin

Preheat the oven to 180℃/350℉.
Mix all the dry ingredients with a fork into a large bowl.
Add the oil and water one spoon at the time, until it becomes a thick (not to dry) dough.
Place the dough on the baking paper, and spread the dough over the baking sheet.
Bake in the oven for about 20-25 minutes. Keep a close eye, do not burn the edges ;)!
Take the baking tin out of the oven and cut into the size of crackers you prefer.
Let it completely cool down before you put them in a airtight container.


Categories: Snacks & Sweets