You will love these tasty Dairy-Free Crackers that are paleo and vegan!
So, recently, when making my recipes for Paleo Crust for Pizza Lovers and Zesty Multi-purpose Pizza Sauce, why should I be surprised when it happens again?
Making Your Dairy-Free Crackers –
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.
Sarah @ Champagne Tastes
Lol.. that’s funny. And yup – I end up making variations of my recipes all the time! It’s a good thing though! These crackers look delicious
Thanks so much Sarah!
That tomato dipping sauce sounds amazing. I am now thinking of all the things I want to dip in that
Willow | Will Cook For Friends
That definitely happens to me, too! And I love it when it does, because finding multiple uses for one recipe is cooking gold. These crackers look amazing, and I love that they’re paleo. Yum!
Bintu - Recipes From A Pantry
What a great combination. That tomato sauce looks so full of flavour and those crackers simple to make.
THESE CRACKERS LOOK INCREDIBLE, ESPECIALLY SINCE THEY ARE EVEN GLUTEN FREE!