This is one of those healthy recipes that is ALWAYS on rotation in my home. In fact, my non paleo, eats-all-the-things husband loves these so much that he makes sure to always pick up extra expensive almond flour when he’s at the store so I can whip these up on a whim.
This recipe takes simple, paleo crackers to the next level. It incorporates a trio of my favorite omega 3 rich seeds into a simple almond flour base which helps better balance the omega ratio of an all around delicious cracker. Even if I ate gluten, even if I ate dairy, I would still make these crackers. They are that good.
These crackers are:
Buttery and melt in your mouth-y while still having a nice crunch when you first bit down on them
Stiff and structured so they won’t disintegrate when you dip em’.
Gluten free, grain free and paleo.
So very easy my 9 year old can make them
1 ¼ cup almond flour
2 tbsp ground chia seed
2 tbsp ground flax seeds
1/4 cup hemp hearts
2 tbsp nutritional yeast ½ tsp salt
Preheat your oven to 325
Combine all ingredients in a bowl and mix. Until it forms a loose crumbly mixture.
Using clean hands begin to knead the dough together. It may seem at first like there is not enough liquid but fight any temptation too add water, it will come together.
Place your dough between two sheets of parchment and gently roll out until about 1/8″ thick.
Cut into roughly even rectangular shapes and place on a parchment covered sheet pan. Leave a bit of space between each cracker to help them crisp up.
Bake in your preheated oven for 12 minutes. Allow to cool for a few minutes before eating. They will crisp up a bit as they cool.
Store in an airtight container at room temperature, they will keep for about 5 days, however don’t be surprised if they get gobbled up right away.
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