These easy-to-whip-up Seedy Almond Flour Crackers contain 100% real ingredients, are gluten-free and paleo friendly! Oh, and they are delicious!
Our friend Robin makes the most amazing raw goat milk fomage blanc cheese. It’s absolutely delicious and has a perfect spreadable texture. After visiting her today, she sent us home with four flavors to try: plain, cranberry orange, jalapeño, and wasabi ginger! O.MG. I can’t even tell you which one is best. Just take my word for it: eat all the cheese!
Cheese that real and that good requires crackers equally as real and delicious!
Store-bought crackers are usually full of preservatives, artificial flavors, and tons of ingredients that belong in a lab rather than a pantry. Then there’s all that waste from the packaging… le sigh! What’s a girl to do? Maker her own crackers, of course!
I’ve made several different types of crackers, but these Seedy Almond Flour Crackers are my go to! They come together in about 20 minutes, including bake time making them easy to whip up on the fly. And since these crackers are made with real food ingredients, they pack a punch of protein, healthy Omega-3 fats and are surprisingly filling. No fluff ingredients, just good real food!
The Seedy Almond Flour Crackers are perfect for dipping (or spreading with delicious homemade fomage blanc!) because they aren’t dry and crumbly like some crackers. They have a nutty, slightly salty flavor which makes them addicting! I consider this the “base recipe” because you can easily add additional herbs and spices: rosemary, garlic & chive, smoked paprika & chili powder… the possibilities are endless!
To Make Seedy Almond Flour Crackers (seriously, it’s so easy!)
*Full Recipe Listed Below*
Step 1: Combine almond flour, flax seeds, sunflower seeds, chia seeds and salt and pepper in a mediun bowl.
Step 2: Add the coconut oil, honey, and eggs. Stir very well until all ingredients are completely combined. The mixture will be very thick.
Step 3: Spoon the mixture onto a cookie sheet lines with a silicone mat or parchment paper. Wet your fingers and begin to press the mixture into a flat, thin layer. I generally try to make this layer as thin as possible so that the crackers will be crunchier. If you want slightly chewier crackers, you can make the layer thicker.
Step 4: Pop the cookie sheet into the oven and cook at 4000F for about 10-12 minutes. The goal is to get them well browned, but not burned. They brown up quickly, so keep an eye on them towards the end! Once they are browned, remove from the oven and allow them to cool for 5-10 minutes. Use a cookie cutter to cut it into 1-inch strips, then break the strips into 1-inch sections to create your delicious crackers. Allows fully cool and then dig in! Don’t forget the cheese!
Seedy Almond Flour Crackers
- 2 1/2 cups almond flour
- 1/3 cup flax seeds
- 1/3 cup sunflower seeds
- 1/3 cup chia seeds
- 1/2 tbs himalayan sea salt
- 1/4 tsp pepper
- 1/8 cup coconut oil, melted
- 2 tbs honey, melted*
- 2 eggs*
*substitute honey for maple syrup and eggs for flax egg for vegan version
Preheat oven to 4000F. In a bowl, combine all dry ingredients. Stir in coconut oil, honey and eggs. Stir until all ingredients are well combined. Mixture will be thick. Line a cookie sheet with a silicone baking mat or parchment paper. Spoon mixture onto cookie sheet. Dampen fingers and press mixture into an even thin layer, about 1/8 inch thick (make thinner for crunchier crackers are thicker for chewier crackers). Bake 10-12 minutes until browned. Remove from oven and allow crackers to cool for 5-10 minutes. Use a cookie cutter to cut crackers into 1-inch wide strips, then break strips into 1-inch squares.