Golden Almond Crackers
Ingredients:
- 70 g (¾ cup) almond flour
- 80 g (⅓ cup) tapioca flour
- 1½ tsp flaxseed meal (ground flax seeds)
- 25 g (¼ cup) nutritional yeast
- 0.6 g (⅛ tsp) baking soda
- 1.5 g (½ tsp) garlic powder
- 1 g (1 tsp) oregano
- 3 g (½ tsp) salt
- 3 tbsp crushed blanched almonds (for extra crunch)
- 45 ml (3 tbsp) olive oil
- 3.8 ml (¾ tsp) maple syrup
- 37.5 ml (2½ tbsp) water
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Roll the dough out as evenly as you can, checking the thickness in a few spots — thicker patches stay soft in the middle while thin edges burn before the rest is done.
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.
Every ingredient here earns its place, but a few really shape the dish. The almond flour adds a subtle nutty flavor and helps bind or thicken. The tapioca flour provides structure and body to the finished dish. The nutritional yeast adds a cheesy, savory umami note. The baking soda provides lift so the texture stays light rather than dense.
Golden Almond Crackers
Ingredients:
- 70 g (¾ cup) almond flour
- 80 g (⅓ cup) tapioca flour
- 1½ tsp flaxseed meal (ground flax seeds)
- 25 g (¼ cup) nutritional yeast
- 0.6 g (⅛ tsp) baking soda
- 1.5 g (½ tsp) garlic powder
- 1 g (1 tsp) oregano
- 3 g (½ tsp) salt
- 3 tbsp crushed blanched almonds (for extra crunch)
- 45 ml (3 tbsp) olive oil
- 3.8 ml (¾ tsp) maple syrup
- 37.5 ml (2½ tbsp) water
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The almond flour adds a subtle nutty flavor and helps bind or thicken. The tapioca flour provides structure and body to the finished dish. The nutritional yeast adds a cheesy, savory umami note. The baking soda provides lift so the texture stays light rather than dense.
Prep:
Roll the dough out as evenly as you can, checking the thickness in a few spots — thicker patches stay soft in the middle while thin edges burn before the rest is done.
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.
