Basic Almond & Seed Crackers
Basic Almond & Seed Crackers
Despite the apparent array in shops, good gluten-free crackers for dips and cheese are hard to come by.
This recipe is my quick, easy version of my activated and dehydrated crackers, skipping the labour while still delivering great flavour.
Make small batches often, as they’re best enjoyed fresh.
Servings
30
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 70g ground linseed (flaxseed)
- 125mL water
- 1 tsp mixed dried herbs (oregano, rosemary, thyme)
- 2 tbsp nutritional yeast
- 1 garlic clove, crushed
- 1⁄2 tsp salt
- 140g almond meal (or almond flour)
- 1 tbsp olive oil (optional, for extra crispness and flavour)
Method
- Ideally pre-soak your linseeds in the water for 1 hr. If you are in a hurry, just use warm water and wait 10 mins.
- Preheat oven to 180°C. Line a large baking sheet with baking paper.
- Mix soaked linseeds with the herbs, nutritional yeast, garlic clove and salt. Using a hand blender or food processor, blitz, then add the almond meal and olive oil, combining well to form a sticky dough.
- Tip out onto the lined baking tray, put another piece of baking paper over the top and squash flat either with the bottom of another baking tray, using your hands or a rolling pin. You want the dough to be evenly flat and about 1-2mm thick all over. Peel off the top piece of baking paper and use a knife to score the dough into cracker-sized squares or rectangles.
- Bake for 10-15 mins until nicely browned and crispy. Remove from oven and allow to cool.
- Store out of the fridge in an airtight container for a few days.
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