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
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
Preheat oven to 350°F.
In a small bowl, combine golden flaxseed meal and water. Let sit for 5 minutes.
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.
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.
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.
Bake in preheated oven until deep golden, about 20-25 minutes.