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Golden Almond Crackers
Snacks
Ingredients:
- 70 g (¾ cup) almond flour
- 80 g (⅓ cup) tapioca flour (tapioca starch)
- 1½ tsp flaxseed meal (ground flax seeds)
- 25 g (¼ cup) nutritional yeast
- ⅛ tsp baking soda
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp salt
- 3 tbsp crushed blanched almonds (for extra crunch)
- 3 tbsp olive oil
- ¾ tsp maple syrup
- 2½ tbsp water
Equipments:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Sharp knife or pizza cutter
- Rolling pin
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Mix the Dry Ingredients
In a bowl, whisk together 70 g (¾ cup) almond flour, 80 g (⅓ cup) tapioca flour, 1½ tsp flaxseed meal, 25 g (¼ cup) nutritional yeast, ⅛ tsp baking soda, ½ tsp garlic powder, 1 tsp oregano, and ½ tsp salt. - Add the Wet Ingredients
Add 3 tbsp olive oil, ¾ tsp maple syrup, and 2½ tbsp water. Mix until a dough forms. - Shape
Place the dough between two sheets of parchment paper. Roll out thin, about 2–3 mm (⅛ inch). Fold in 3 tbsp crushed blanched almonds and re-roll to embed them. Cut into small squares or rectangles. - Bake
Preheat oven to 165°C (325°F). Transfer crackers on parchment to a baking sheet. Bake for 18–22 minutes until golden and crisp. - Cool
Let cool completely on the tray — they firm up further as they cool.
Notes:
Roll the dough as thin and even as possible — thick spots won’t crisp up properly while thin spots may burn.
Score the dough before baking, not after. The crackers are delicate when warm and break cleanly along scored lines once cooled.
Tips:
Watch closely in the final 5 minutes of baking — almond flour browns quickly. Pull from the oven as soon as the edges turn golden.
Storage:
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Swaps:
Almond flour can be replaced with sunflower seed flour for a nut-free version. Olive oil can be swapped for avocado oil.
Golden Almond Crackers
6 Servings (5 Crackers)
Prep 10 min
Bake 25 min
Ingredients:
- 70 g (¾ cup) almond flour
- 80 g (⅓ cup) tapioca flour (tapioca starch)
- 1½ tsp flaxseed meal (ground flax seeds)
- 25 g (¼ cup) nutritional yeast
- ⅛ tsp baking soda
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp salt
- 3 tbsp crushed blanched almonds (for extra crunch)
- 3 tbsp olive oil
- ¾ tsp maple syrup
- 2½ tbsp water
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Instructions:
- Mix the Dry Ingredients
In a bowl, whisk together 70 g (¾ cup) almond flour, 80 g (⅓ cup) tapioca flour, 1½ tsp flaxseed meal, 25 g (¼ cup) nutritional yeast, ⅛ tsp baking soda, ½ tsp garlic powder, 1 tsp oregano, and ½ tsp salt. - Add the Wet Ingredients
Add 3 tbsp olive oil, ¾ tsp maple syrup, and 2½ tbsp water. Mix until a dough forms. - Shape
Place the dough between two sheets of parchment paper. Roll out thin, about 2–3 mm (⅛ inch). Fold in 3 tbsp crushed blanched almonds and re-roll to embed them. Cut into small squares or rectangles. - Bake
Preheat oven to 165°C (325°F). Transfer crackers on parchment to a baking sheet. Bake for 18–22 minutes until golden and crisp. - Cool
Let cool completely on the tray — they firm up further as they cool.
