CHEESEY HERB CRACKERS

I discovered this recipe from the Bob’s Red Mill site, and knew immediately I had to make them. Reading the short list of ingredients, I got to the melted coconut oil, and frowned….for just a moment. I had a replacement for the oil on hand, so I got to work. These crackers are yummy, full of fun flavor and crisp up really well.

Prep time: 15 minutes

Cook time: 20- 25 minutes

Makes approximately 30 one-inch round crackers

Ingredients

  • 1 Tbls. golden flaxseed meal
  • 3 Tbls. water
  • 1-3/4 cups almond flour
  • 1/4 cup nutritional yeast
  • 1/2 tsp. salt
  • 1/2 tsp. rosemary
  • 1/2 tsp. ground black pepper
  • 2 Tbls. aquafaba* (chickpea liquid from can)
  • 2 Tbls. fresh lemon juice

Kosher or large flake salt as garnish

*This is the replacement for 1 Tbls. melted coconut oil

Instructions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine golden flaxseed meal and water. Let sit for 5 minutes.
  3. Meanwhile, combine almond meal, nutritional yeast, pepper, rosemary and salt in a large bowl. Add aquafaba, lemon juice and flaxseed meal mixture, and mix until a dough forms.
  4. Place dough on a piece of parchment paper and cover with a second piece of parchment paper. Roll dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.
  5. Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray. Cut into 1 ½-inch squares or desired shapes. Poke each cracker with a fork and sprinkle generously with kosher or large flake salt.
  6. Bake in preheated oven until deep golden, about 20-25 minutes.
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