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 tbsps coconut oil
– 4-6 tbsps water
– 5 tbsps oatmeal
– 2 tbsps linseeds
– 1 tbsps nutrition yeast
– 2 tbsps chia seeds
– 3 tbsps sunflower seeds
– 3 tbsps pumpkin seeds
– 4 tbsps sesame seeds
– 1 tsp salt
– 1/2 tsp oregano (dried)
– 1/4 tsp ginger
– 1/4 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.