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Gluten-Free, Low-Carb & Still Delicious Crackers

Gluten-Free, Low-Carb & Still Delicious Crackers

These crackers filled the crispy void in my life. When health reasons forced me to alter my diet, I started decreasing the amount of gluten I ingested. So, no more crackers. But there was one caveat—my house abounded with much delicious, homemade guacamole, and there existed no nutritious vessel with which I could deliver it to my mouth! Sure, carrots could work, but I wanted more. I was desperate for something dairy-free, high-protein, low-carb, and crispy. Unimpressed with recipes I found online, I created these crackers in a time of dire necessity. They are the perfect protein-punch, minus all the wheat and gluten. Warning: these guys can be addictive!

Homemade Almond Flax Crackers

1c. almond meal
3/4c. freshly ground flax meal
1/4c. oat flour (make sure it is gluten free)
1 tsp. baking powder
1/2 tsp sea salt (or to taste)
2 TBSP whole flax seeds
1/2c. almondmilk (or milk substitute of your choice)
1 TBSP raw honey (use maple syrup/agave nectar to make them vegan)
coarse sea salt (optional)

-Preheat oven to 325 degrees F.

-In a medium bowl, mix together almond meal, flax meal, oat flour, baking powder, salt, and whole flax seeds.

-Add milk and honey to dry mixture. Stir with a fork to evenly incorporate. Donít worry if it looks dry. It takes a minute for the flours to absorb the liquids. (If, after a minute of stirring, the batter is still dry, add more milk one tablespoon at a time until the dough comes together into a kneadable ball.) Knead the dough ball with your hands until uniform.

-Place dough between 2 pieces of parchment paper, and roll out until thin, ultimately to your thickness preference.†(You may have to split the ball into 2 batches if your cookie sheet isn’t large enough to accommodate the whole ball rolled thinly.)

-Carefully peel off the top piece of parchment. Score squares, triangles, or diamonds into the dough with a butter knife.

-Place bottom parchment with crackers on a cookie sheet and bake 15 minutes. At this time, shut off the oven, rotate the pan 180 degrees, and keep the door shut for another 5-10 minutes, or until golden.

-Remove from heat and break a part into a bowl or towel. Let cool for 5 minutes. Grab your guacamole and get to work!

Almonds and flax seeds harbor a myriad of benefits for your body. Enjoy!

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Read more: Appetizers & Snacks, Diet & Nutrition, Eating for Health, Food, Vegan, Vegetarian, , , , , , , , , , , , , , ,

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Jordyn Cormier

Jordyn is a choreographer, freelance writer, and an avid outdoors woman. Having received her B.F.A. in Contemporary Dance from the Boston Conservatory, she is passionate about maintaining a healthy body, mind, and soul through food and fitness. A lover of adventure, Jordyn can often be found hiking, canoeing, mountain biking, and making herself at home in the backcountry! Check out what else Jordyn has been up to at†


+ add your own
7:33PM PDT on Jul 24, 2013

Thank you :)

2:58PM PDT on Jul 22, 2013

Thank you Jordyn, for Sharing this!

11:02AM PDT on Jul 16, 2013

Sounds good--will try it-thank you!

8:45PM PDT on Jul 14, 2013


5:17PM PDT on Jul 14, 2013

Hmm: look great...wonder how long they last (presumably in airtight container) or do they go soft quickly...? Will just have to give them a go... Thank you, Jordyn.

11:14AM PDT on Jul 10, 2013

Saved this recipe, thank you.

3:08AM PDT on Jul 9, 2013

Thank you :)

12:04PM PDT on Jul 8, 2013


9:07PM PDT on Jul 5, 2013

A chia mixture/paste in the dehydrator works well!

9:06PM PDT on Jul 5, 2013


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