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These homemade nut and seed crackers are gluten-free, vegan, and keto-friendly. This recipe is pretty easy and makes for satisfying, crunchy little crackers, and are relatively low in carbs.
If you're looking for something strong and sturdy for dipping and stacking, this is your cracker.
Here's what's in these crackers:
- Almond flour, superfine- The "super-fine" does make a difference in the texture of the final product. I use Bob's Red Mill for this. Also, some people use almond meal and almond flour interchangeably but there is a difference between them. Almond flour is made from blanched almonds that have had the skin removed and it is ground more finely than almond meal. Almond meal is made with the skin still on and the texture is a little courser.
- Tigernut Flour- Tigernuts are small root vegetables originating in Africa and are an ancient superfood believed to have been eaten by our ancient ancestors. This is a great flour that adds a really nice texture to baked goods, especially in combination with other flours.
- Cashews, finely ground- These really round out the taste of the cracker.
- Ground Chia Seeds- These combined with the water, gelatinize and bind all the ingredients together, which is how we get away with not using eggs. This recipe calls for ground chia seeds but whole chia seeds work fine too.
- Water
- Coconut oil, melted- just microwave 30-45 seconds
- Pink Himalayan Sea Salt
Here's how to make these:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, mix chia seeds and water. Let sit for 10 minutes to allow seeds to absorb water and become gelatinous (this will help hold everything together).
3. While chia seeds are soaking, in a small food processor, blend cashews into a fine texture (almost a flour but not quite). If cashew pieces are too big, they tend to fall out of the dough easier.
4. In another small bowl, mix cashews and other dry ingredients together.
5. Stir coconut oil into chia mixture, then add to dry ingredients. Begin to stir.
6. Dough will be crumbly; it is easiest if you use you hands to get everything worked in together. Combine into a ball and transfer to parchment paper.
7. With dough between 2 sheets of parchment paper, use a rolling pin to roll out into a rectangle (or oval) about 1/16th of an inch thick (for maximum crispiness). Thicker will produce a slightly chewier texture. Roll as evenly as possible for uniform crunchiness.
8. Remove top piece of parchment paper. Transfer bottom piece of parchment paper with dough to baking sheet.
9. Slice dough into 1.5"x 1.5" squares (or desired size/shape). No need to separate squares prior to baking.
10. Bake in oven at 350 degrees for 8-10 minutes (possibly longer if dough is thicker). Watch closely as it can brown quickly (especially if very thin). Remove when the edges start to become brown.
11. Let cool, then break crackers apart and serve.
I hope you enjoy the recipe. If you made this, please leave a comment below and let me know what you thought!
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Chia Cashew Snack Crackers (Paleo, Vegan, Keto, Gluten-Free)
Equipment
- small food processor (no absolutely necessary)
Ingredients
- 1/4 cup almond flour, super fine 26 g
- 1/4 cup tigernut flour 28 g
- 1/4 cup ground chia seeds 24 g
- 2 tbsp water
- 1 tbsp coconut oil, melted 13.6 g
- 1/2 tsp pink himalayan sea salt finely ground
- 1/4 cup cashews, finely ground 34 g
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mix chia seeds and water. Let sit for 10 minutes to allow seeds to absorb water and become gelatinous (this will help hold everything together).
- While chia seeds are soaking, in a small food processor, blend cashews into a fine texture (almost a flour but not quite). If cashew pieces are too big, they tend to fall out of the dough easier.
- In another small bowl mix cashews and other dry ingredients together.
- Stir coconut oil into chia mixture, then add to dry ingredients. Begin to stir.
- Dough will be crumbly; it is easiest if you use you hands to get everything worked in together. Combine into a ball and transfer to parchment paper.
- With dough between 2 sheets of parchment paper, use a rolling pin to roll out into a rectangle (or oval) about 1/16th of an inch thick (for maximum crispiness). Thicker will produce a slightly chewier texture. Roll as evenly as possible for uniform crunchiness.
- Remove top piece of parchment paper. Transfer bottom piece of parchment paper with dough to baking sheet.
- Slice dough into 1.5"x1.5" squares (or desired size/shape). No need to separate squares prior to baking.
- Bake in oven at 350 degrees for 8-10 minutes (possibly longer if dough is thicker). Watch closely as it can brown quickly (especially if very thin). Remove when edges start to become brown.
- Let cool, then break crackers apart and serve.
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