I have been obsessed with Simple Mills Almond Flour Sea Salt crackers for over a year now. I love how they taste and I love their clean ingredient list even more. But, they are so pricey! Right!? I had to figure out a way to create my very own version so I could have them on demand whenever that salty crispy cracker craving hits. After a half dozen attempts, I landed on this amazingly simple recipe that is full of wholesome ingredients: almonds, flaxseeds, avocado oil, pure maple syrup, water and flaky sea salt.
All you do is stir the ingredients together, roll out the dough, cut into squares and bake for 15 minutes. That’s it! Not much hands on time at all and no fancy equipment needed. It is too quick and simple not to give this recipe a try. Plus, that flay sea salt combined with the hint of maple syrup is beyond addictive.
These crackers are sturdy, savory, sweet, salty and perfect for all your snacking needs! I hope this recipe inspires you to make your own crackers and skip the boxed stuff. If you do, please use #eatingbyelaine and tag @eatingbyelaine on Instagram and Facebook so I can see your epic creations!
Almond Flour Crackers (grain-free, vegan, refined sugar-free)
- Prep Time: 3
- Cook Time: 13
- Total Time: 20
- Yield: 24 1x
Description
These nutritious homemade crackers are made with wholesome ingredients and taste incredible. I love to snack on them plain or dip them in hummus.
Ingredients
- 1 cup almond flour
- 1 tablespoon cassava flour
- 1 tablespoon tapioca flour
- 1 tablespoon ground flaxseeds
- 2 tablespoons avocado oil
- 1 tablespoon water
- 1 tablespoon maple syrup
- 1 teaspoon flaky sea salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Place almond flour, cassava flour, tapioca flour, flaxseed, avocado oil and water in a mixing bowl and combine well. Form mixture into a ball of dough and place on parchment paper or a silicone baking mat. Place a sheet of parchment paper overtop the dough and roll it out into a rectangle shape with a rolling pin or cup. You want it 1/8 inch thick. The thinner it is the crispier your crackers will be. However, you don’t want it so thin that the dough starts to rip apart.
- Lift the top piece of parchment paper and tidy up the edges so it looks like a straight-edged rectangle. You may need to re-roll it to ensure it is even throughout.
- Sprinkle flaky sea salt overtop the dough. Place the parchment paper overtop the dough and gently press the flaky sea salt into the dough.
- Wet the blade of a small knife and create cut marks throughout the rectangular dough to form tiny cracker squares. I typically make 24 crackers out of this recipe. Do not pull the dough apart. Having the lines in the raw dough will make it easy to break up the cooked crackers after baking. Use a chop stick or toothpick to create holes in the crackers. I did 4-5 holes per cracker.
- Transfer the dough (including the parchment paper underneath) to a baking sheet. Bake for 13 minutes on the middle rack, watching closely at the end to ensure the edges do not burn. You may need to remove the perimeter crackers earlier than the inside crackers to ensure even baking.
- Once the crackers are golden brown, remove the baking sheet from the oven and allow the crackers to cool and rest without disturbing them. After about 10 minutes, carefully break them apart along the edges and enjoy immediately or place crackers on a cooling rack to cool further. Once fully cooled, store leftovers in an airtight container at room temperature for up to 4 days.
Notes
Feel free to add other seasonings such as onion powder, garlic powder or crushed rosemary.
- Category: snack
Keywords: paleo, snack
The crackers were crumbly and didn’t stay intact. They were also bland. The directions didn’t mention where to add the maple syrup. I’ve used other recipes that I like better and I’ll be sticking to those.
★
Hi Bronte, I’m so sorry to hear this! That is incredibly frustrating especially given it uses expensive ingredients. I will definitely update the recipe right now to mention when to add the maple syrup. I apologize for that oversight. This is a much older recipe and I honestly haven’t made it in quite some time so I will retest it ASAP. In the meantime, please let me know if your oven temperature has been checked recently. And please confirm what type of almond flour you used. Did you make any other ingredient swaps at all? Thank you so much for the feedback and I hope to have a better answer for you on this one soon! Best, Elaine
Hi,
These are delicious. Do you happen to know the calories per cracker?
Thanks!
I don’t offhand… I will add the nutrition facts when I can though since I know you are interested in having them for this. It is a manual process at the moment. But now this is top of the list!
And thank you – so glad you enjoyed them!
I made these and thought they were fantastic, though I needed to bake them for almost twice the time listed, and they were quite salty so next time I’ll cut back the salt a bit.
Thanks for the feedback, ZR. I’m so glad you loved them. As far as the baking time, I know the thickness and crispiness of the crackers can affect this. I’m sorry it took more time than you anticipated. I’ll retest them on my end and modify the baking time if needed. Thanks for calling my attention to the salt too… I’ll double check that when I retest the recipe as well. Best, Elaine