• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Courage
  • Home
  • Recipes
  • AIP Resources
  • Autoimmunity
  • Contact
  • About
menu icon
go to homepage
  • Recipes
  • Resources
  • Wellness
  • About
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • Wellness
    • About
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home > Recipes > Paleo

    Chia Cashew Snack Crackers (Paleo, Keto, Vegan. Gluten-Free)

    Published: Sep 3, 2019. Modified: Apr 7, 2022 by Arika | FoodCourage·This post may contain affiliate links · 1 Comment

    • Facebook
    • Twitter
    • Email
    • Print
    Jump to Recipe Print Recipe

    *Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site.

    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!

    If you enjoyed this post, you may also like: 

    24 Fast Easy On-the-Go Paleo Snack Ideas

    87+ AIP Paleo Snacks: Recipes and Packaged Items

    Trio Blend Tiger Crackers (Paleo, Gluten-Free)

    Cassava Almond Pepper Crackers

    57+ AIP Pantry Items and What to do With Them

    paleo keto chia almond crackers

    Chia Cashew Snack Crackers (Paleo, Vegan, Keto, Gluten-Free)

    Arika | FoodCourage
    These nutty little crackers are hearty, very crunchy and are strong enough to hold pretty much any dip.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Course Snack
    Servings 8
    Calories 108 kcal

    Equipment

    • rolling pin
    • parchment paper
    • 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.

    Notes

    Store in the refrigerator in a tightly sealed container- should keep fresh for up to a week.
    Nutrition Info:
    This recipe makes roughly 40 crackers but size of the crackers can be variable depending on how evenly dough is shaped and cut, so this info is an estimate. 
    Serving size: 5 crackers
    Calories: 108
    Fat: 9 g
    Carbohydrates: 7 g
    Protein: 3 g
     

    Nutrition

    Nutrition Facts
    Chia Cashew Snack Crackers (Paleo, Vegan, Keto, Gluten-Free)
    Amount per Serving
    Calories
    108
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!

    « My First Time Making Almond Milk plus recipe
    Tigernut and Almond Flour Crackers (Paleo) »
    • Facebook
    • Twitter
    • Email
    • Print

    Reader Interactions

    Trackbacks

    1. 24 Easy Fast Paleo Snack Ideas to Get You Through Any Busy Week - Food Courage says:
      November 4, 2020 at 12:27 am

      […] your own Cassava Almond Pepper Crackers, Trio Paleo Flour Blend Snack Crackers, Chia Cashew Snack Crackers or […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

    Popular Posts

    • 100+ AIP Breakfast and Brunch Ideas and Recipes
    • Easy AIP Meals for Beginners: 55+ Stress-Free Weeknight Meals
    • Instant Pot Sirloin Tip Roast with Vegetables and Gravy (Paleo, AIP Option)
    • AIP Cauliflower "Oatmeal" with Cinnamon and Apples (Paleo, Vegan, Grain-Free)

    Fall Recipes

    • No-Bake Vegan Pumpkin Pie (AIP, Paleo, Gluten-Free)
    • Easy AIP Bread Stuffing (Paleo, GF, Whole30)
    • Simple Sweet Potato Casserole with Cinnamon Crumble (AIP, Paleo, Vegan)
    • AIP Beef Stew (Instant Pot, Paleo, Whole30)

    Featured On

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Food Courage

    12 shares