Grain-Free Everything Crackers

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Baking & Spices

  • 2 cup Almond meal
  • 1/2 cup Coconut flour
  • 1 tsp Fennel seeds
  • 2 tbsp Flaxseed meal
  • 1 tsp Nutritional yeast
  • 1/2 tsp Poppy seeds
  • 1/2 tsp Sea salt
  • 1/2 tsp Sesame seeds

• Oils & Vinegars

  • 4 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Flaxseeds

• Liquids

  • 3/4 cup Water

Found on forkandbeans.com

Description

Ingredients

• 2 c. almond meal
• ½ c. coconut flour
• 2 Tbsp. flaxseed meal
• 1 Tbsp. flaxseeds
• 3 Tbsp. coconut oil (use refined if you dont like coconut flavor), melted
• ¾ c. boiling water
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. fennel seeds
• 1 tsp. nutritional yeast
• ½ tsp. poppy seeds
• ½ tsp. sea salt
• ½ tsp. sesame seeds
• 1 Tbsp. coconut oil, melted (for brushing)

Directions

• Whisk together the dry ingredients in a medium-sized bowl. Add the coconut oil until the dough forms into clumps. Add the water, half at a time, until a nice dough forms. The dough shouldnt be sticky. Place into the freezer for 15 minutes.
• Preheat your oven to 400 degrees. Grease a baking sheet or line with parchment paper.
• Divide the dough into two balls. Between two pieces of parchment paper roll one ball out into a thin layer. Remember, the thinner the cracker, the crunchier the bite however if you roll it too thin, you will have trouble cutting them out.
• Using a pizza cutter, slice the dough into small squares. Transfer to baking sheet with a spatula.
• Brush each crackers with melted coconut oil and quickly follow up with seasoning.
• Baked for 8-10 minutes, keeping your eye on them the last 2 minutes. You might need to transfer some of the thinner crackers out of the oven while the thicker ones remain baking.
• Repeat with the other dough ball.

Nutrition