You will love these tasty Dairy-Free Crackers that are paleo and vegan!
By the way, you will love how easy these paleo sesame crackers are to make. Just roll the pizza dough between two pieces of parchment paper very thin (same as pizza crust). Roll into any shape you prefer. Once the dough is rolled, you have an option to cut the crackers now. Or, what I usually do is bake the whole dough at 400 degrees for 10 minutes.
Then, take out the oven, cut into crackers, and put back into the oven for 10-15 minutes. Bake until crackers are crispy and just browned.
Toppings like sesame seeds and dried or fresh rosemary work really well! Just remember to sprinkle the herbs and/or seeds on the uncooked dough first.
I usually make the tomato dipping sauce (a.k.a Zesty Multi-purpose Pizza Sauce) first, and while it is simmering on the stove, make, roll out and bake the low carb crackers.
Making A Flax Egg –
A flax egg is a replacement for an actual egg in a recipe. A flax egg does not work all the time in every recipe, but it does in this one. I like using freshly ground golden flaxseed.
Place one tablespoon ground flaxseed in a small bowl with three tablespoons of water. Stir the mixture a little and wait about 10 minutes.
The ground flax and water combine and congeal to resemble an egg. You can also use ground organic chia seed as well to get the same effect.
For example, that is what occurred with these tasty rosemary crackers with Cashew Cream Cheese and Chives. While making the Paleo Crust for Pizza Lovers, the crust edges reminded me of crackers, so I tried making a batch and loved them!
So, tell me, does it happen to you as well? Do you imagine new recipes that you can create from the current recipe you are making?
Do you have a favorite paleo low-carb cracker recipe? This one looks interesting and I hope to try it next!
These dairy-free crackers are super easy to make, are crispy and go great with your favorite spread, cream cheese or dipping sauce. Sometimes I add a little bit of almond butter and jam!
- 1/2 cup blanched almond flour
- 1/2 cup tapioca flour/starch
- 1/4 cup organic coconut flour
- 1 tbsp melted organic coconut oil
- 1 flax egg (can sub regular egg)
- 1/3 cup unsweetened almond milk
- pinch fine sea salt
- sesame seeds, rosemary or other herbs to your preference
Preheat oven to 400 degrees F.
Prepare a baking sheet with parchment paper.
In a medium-sized mixing bowl, add the almond flour, tapioca flour/starch, and coconut flour. Whisk to combine and remove all lumps.
Add the rest of the ingredients and stir well to combine. The dough will be easy to handle and not sticky.
Roll dough between two pieces of parchment paper, into your desired shape. I usually make a rectangle shape for crackers, but there are many options.
Bake the dough for about 10 minutes until it starts to harden and slightly brown. Take out of the oven, slice or cut into cracker shapes (large or small) and bake for about another 10 minutes. If you want them crispier, put back in the oven and bake longer. Remove from oven and enjoy!
Notes: Baking times will vary depending on the size of your crackers.