Ingredients
Dry Ingredients
- 1 cup blanched almond flour (90g)
- 1/4 cup tapioca starch (30g)
- 1/4 cup ground flaxseed (22g)
- 1/2 tsp salt
Wet Ingredients
- 2 Tbsp water
- 1 Tbsp olive oil
Topping
- Flaked salt to taste (optional)
Instructions
- Mix Dry Ingredients: Combine almond flour, tapioca starch, ground flaxseed, and salt in a medium-sized mixing bowl to create a uniform mixture.
- Add Wet Ingredients: Stir in water and olive oil using a spatula. Then knead the dough by hand until it forms a ball. If the dough is too dry, gradually add more water to reach the right consistency.
- Roll the Dough: Place the dough between two sheets of parchment paper and roll it out into a rectangle about 1/8 inch thick. If dough cracks, knead and re-roll until smooth.
- Cut Crackers: Use a pizza cutter or sharp knife to slice the dough into 1-inch squares for even crackers.
- Add Topping: Sprinkle flaked salt on top of the squares and gently press it down so it adheres.
- Bake: Transfer the parchment with the cut dough onto a baking sheet. Bake in a preheated oven at 350°F (175°C) for 18–20 minutes until the crackers are lightly browned and aromatic.
- Cool: Remove the baking sheet from the oven and allow crackers to cool a few minutes. Then separate them and cool completely on a wire rack.
- Store: Once cooled to room temperature, store crackers in an airtight container at room temperature for up to one week or refrigerate for up to one month.
Notes
- Ensure the dough is not too dry by adding water incrementally if needed.
- If dough breaks while rolling, re-knead to improve elasticity.
- Flaked salt is optional but enhances flavor and texture.
- These crackers are naturally gluten-free and vegan.
- Store crackers properly to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
