Tigernut and Almond Flour Crackers (Paleo)
These grain-free tigernut flour crackers are a perfect blend of cassava flour, almond flour, and tiger nut flours. They are grain-free and have a great texture and flavor. They're very sturdy; awesome for dipping and stacking.
For dips, check out my recipes for olive tapenade and 4-ingredient guacamole.
For other cracker recipes, take a look at my gluten-free almond and cassava flour crackers, chia crackers, and AIP "cheese" crisps.
This paleo snacks post has a bunch of other snack ideas as well.
**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.
Tigernut Cracker Ingredients
- Egg
- Coconut Oil- To melt it, I put it in a ramekin and microwave it for 30-60 seconds. If you're sensitive to coconut, you could probably use palm oil or lard instead.
- Cassava Flour- This is a popular Paleo baking staple flour because is it gluten, grain, and nut-free and does a good job of binding ingredients in baking recipes.
It is also very similar in texture to wheat flour. It's made from a yucca root and has a mild flavor. Otto's is a great brand and it's what I use- I've heard others have had less than great results with other brands.
- Almond flour, super-fine- 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.
- Himalayan Sea Salt- Not only is it very pretty, but it also is more nutritionally useful as it contains many trace minerals like magnesium, calcium, and potassium.
How to Make Tigernut Crackers
Step 1: You'll want to start by preheating the oven to 350 degrees (F).
Step 2: In a medium-sized bowl, mix dry ingredients.
Step 3: Add egg and melted coconut oil to dry ingredients and mix together by hand until mixture forms a dough. Gather dough into a ball.
Step 4. Place ball between two sheets of parchment paper and roll out to 1/8" thickness. Be sure to roll the dough as evenly as possible for even cooking and crispiness.
Step 5. Transfer parchment paper with dough onto a baking sheet.
Step 6. Cut dough into small 1.5" x 1.5" squares (or desired size/shape). This made about 56 crackers but of course, it can vary depending on the size of the cuts made. In this case, I made 8 cuts in one direction and 6 cuts in the other direction. No need to separate squares prior to baking.
Step 7. Bake at 350 degrees for 15 minutes until slightly browned.
Step 8. Allow them to cool then break squares apart and serve.
If you enjoyed this post, you may also like:
87+ AIP Snack Ideas- Recipes and Packaged Foods
Conclusion:
I hope you love the recipes. If you tried it, please rate/review it. I'd love to hear your feedback!
Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes, autoimmune nutrition info, and Food Courage happenings!
Tigernut Flour Almond Crackers
Equipment
Ingredients
- 1 egg
- 3 tbsp coconut oil melted, 41 g
- 5 tbsp cassava flour equals 1/4 cup plus 1 tbsp, 40 g
- 5 tbsp almond flour super fine, equals 1/4 cup plus 1 tbsp, 35 g
- 5 tbsp tigernut flour equals 1/4 cup plus 1 tbsp, 35 g
- 1/2 tsp pink Himalayan sea salt 3 g
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix dry ingredients.
- Add egg and melted coconut oil to dry ingredients and mix together by hand until mixture forms a dough. Gather dough into a ball.
- Place ball between two sheets of parchment paper and roll out to 1/8" thickness. Be sure to roll dough as evenly as possible for even cooking and crispiness.
- Transfer parchment paper with dough onto a baking sheet.
- Cut dough into small 1.5" x 1.5" squares (or desired size/shape). No need to separate squares prior to baking.
- Bake at 350 degrees for 15 minutes until slightly browned.
- Allow to cool, then break crackers apart and serve.
Notes
- Roll thinner for crispier crackers
- Store in a zip lock bag or tightly sealed container in the refrigerator.
- These are best eaten within 2-3 days as they tend to soften up after that.
- Makes about 56 crackers
Nutrition
