I’ve always found it kind of crazy to buy crackers in the store. They’re so expensive (especially the healthier ones), and they’re one of the easiest recipes to make at home—especially if you have a recipe like this in your back pocket.
These crackers are, well, everything. I have a version of nut and seed based cracker in my book, Healthier Together (which goes on the side of the carrot tartar, which has crispy capers on top and is utterly addictive), but I wanted to experiment with an even easier version, one that you could make quickly, with few ingredients, in just one bowl.
Let’s just say I nailed it. These crackers are crispy, crunchy, perfectly savory and utterly delicious—plus, they’re grain free, vegan, and packed with a ton of protein and healthy fats from the almond flour and flax seed meal. They don’t need to be everything bagel flavored (feel free to add whatever seasoning you’d like), but I highly recommend it, as the flaky onions, crunchy sea salt, and toasty sesame seeds elevate the crackers to the next level.Print
- 1/2 cup ground flaxseeds
- 3/4 cup almond flour
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon onion powder (optional, but recommended for extra flavor)
- 1/2 cup water
- 2 tablespoons of Everything Bagel seasoning, store-bought or homemade (or seasoning of choice)
- Preheat oven to 325 degrees Fahrenheit.
- Mix together the ground flax seeds, almond flour, salt, onion powder and water until a big ball forms. Let sit for 10 minutes.
- Line a large baking sheet with parchment paper. Place ball in the middle; cover with an additional sheet of parchment paper. Use a rolling pin or a wine bottle to roll out ball until the dough is cracker thin (it doesn’t rise, so make it as thin as you want your crackers). Remove top piece of parchment and set aside (but don’t throw it away—you’ll need it later!).
- Sprinkle rolled-out dough with Everything Bagel seasoning or topping of choice.
- Bake for 15 minutes. Remove from the oven, cover with the reserved sheet of parchment paper and another baking sheet, then carefully flip, so the large single cracker ends up top side down on a new baking sheet. Return to oven for 15 more minutes.
- Remove from oven; reduce oven heat to 250 degrees Fahrenheit. Cut into cracker-sized squares, spacing out the crackers a bit so they’re not touching each other. Return to oven for 30 minutes, until crispy.
- Store crackers in an air-tight container at room temperature for up to a week.