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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†jordyncormier.com.

88 comments

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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

noted

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

yum

9:07PM PDT on Jul 5, 2013

A chia mixture/paste in the dehydrator works well!

9:06PM PDT on Jul 5, 2013

Thanks!

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