Are you familiar with the rice and nut based gluten-free crackers found in most grocery stores across the country? They are a great gluten-free cracker good for parties and dips. But for those allergic to rice or dairy (they contain butter), it might not be possible to eat them. I created this grain-free cracker for my kids who love snacks and cheesy crackers. Not only are the crackers great for dipping in hummus or pairing with your favorite topping, they are jam packed with fiber, protein and B Vitamins.
- 1 cup almond flour
- ½ cup coconut flour
- 2 eggs (2 Tbsp. flaxseed meal mixed with 2 Tbsp. water, set to firm for 5 minutes)
- 2 Tbsp. olive oil
- 1 Tbsp. nutritional yeast
- ½ tsp. Herbs de Provence
- ½ tsp. Herbamare (or sea salt)
- dash of black pepper
- Preheat oven to 350 degrees. Place all ingredients into a medium size bowl and mix with an electric mixer on medium speed for 3 minutes. Place batter in ball on wax paper and roll out with a roller. Using a knife, cut into 1 inch thin squares. Place cut outs on baking mat. Bake for 15 minutes. Remove from oven and let cool 10 minutes.
This recipe is linked to Whole Food Fridays, Pennywise Platter Thursday, Full Plate Thursday, Keep It Real Thursdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Slightly Indulgent Tuesday and Fat Tuesday.