Almond flour, water, ground flaxseed, and sea salt make homemade almond flour crackers. Rich, buttery, crunchy, gluten-free, vegan, and hummus-friendly!
– ▢ 1 cup almond flour, not almond meal– ▢3 Tablespoons water– ▢1 Tablespoon ground flaxseed– ▢1/2 teaspoon fine sea salt– ▢flaked sea salt, optional
Ingredient
Step 1
Step 1
Preheat oven to 350°F. Stir almond flour, water, ground flaxseed, and sea salt in a medium bowl until dough forms.
Direction
Step 2
Step 2
Place the dough on a piece of parchment paper and cover with a second piece of parchment.
Step 3
Step 3
Roll the dough with a rolling pin after patting it. Thin the dough to 1/8 inch. Form the dough into a rectangle, but don't worry if it's not perfect.
Step 4
Step 4
Remove the top paper and sprinkle sea salt over the dough after rolling. Hand-press the salt to stick. Optional, but flakes sea salt make crackers appealing.
Step 5
Step 5
Cut the dough into squares with a pizza wheel or knife after removing the top parchment. I created mine 1/2-1 inch. You can get fancy by poking a hole in the center of each cracker with a tooth pick.
Step 6
Step 6
Carefully arrange crackers on parchment paper on a baking sheet and bake for 20–25 minutes until crispy. Outer portions brown faster than inner ones. Cool the golden crackers on a rack and bake the remaining in the pan.
Step 7
Step 7
Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling.
Step 8
Step 8
Place any leftover crackers in an airtight container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.