Almond flour Crackers

(from greenfood’s recipe box)

Source: Minimalist Baker


  • 3/4 cup almond flour (we prefer Wellbee’s)
  • 2/3 cup tapioca flour (also called tapioca starch)
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  • 1 1/2 tsp flaxseed meal (ground flax seeds)
  • 1/2 tsp sea salt
  • 1/8 tsp baking soda
  • 1/8 tsp garlic powder (optional)
  • 2 Tbsp olive oil
  • 3/4 tsp maple syrup
  • 2 1/2 Tbsp water


  1. Preheat your oven to 325 degrees F (162 C) and line a large baking sheet with parchment paper.
  2. To a medium mixing bowl, add almond flour, tapioca flour, flaxseed meal, salt, baking soda, and garlic powder (optional). Stir well to combine, breaking up any clumps.
  3. Make a well in the center of the dry ingredients and add the olive oil and maple syrup. Use a fork or clean hands to work the oil and maple syrup into the flour mixture evenly. Now stir in the water. You can use your hands to knead the dough in the bowl to form a cohesive dough. If too dry, add additional water 1 teaspoon at a time.
  4. Place a piece of parchment paper over your work surface and place the dough on top. Shape the dough into a rough rectangle and place another piece of parchment on top of it. Roll the dough out until it’s ~1/16 inch thick. Use a pizza cutter or knife to cut the crackers into roughly 1 ½-inch squares. Use a metal spatula or knife to transfer the crackers onto your parchment-lined baking sheet.
  5. Bake the crackers for 17-22 minutes, until golden. Bake time will depend on the thickness of the crackers. Watch them carefully — they start to brown quickly near the end. Let cool completely on the pan before enjoying.
  6. Store leftover crackers in an airtight container at room temperature for up to 5 days, in the refrigerator for 1-2 weeks, or in the freezer for up to 1 month.

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