Crunchy Gluten-Free Lemon Poppy Seed Crackers – Perfect Snack! 🌟🌿💛
Ingredients
1 cup (112g) almond flour, finely ground
1/4 cup (30g) tapioca starch or arrowroot powder
2 tbsp (16g) poppy seeds
1 tbsp (10g) nutritional yeast (optional, adds depth)
1/2 tsp salt
Zest of 1 large lemon (about 1 tbsp)
1 tbsp (15ml) fresh lemon juice
1 large egg white (or 1 tbsp psyllium husk + 3 tbsp water for vegan)
2 tbsp (30ml) olive oil or melted coconut oil
Directions
1. Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, tapioca starch, poppy seeds, nutritional yeast (if using), salt, and lemon zest. Ensure the zest is well distributed.
3. In a small bowl, lightly whisk the egg white (or prepare psyllium gel). Stir in the fresh lemon juice and olive oil.
4. Pour the wet ingredients into the dry ingredients. Mix until a cohesive dough forms. It should be pliable but not overly sticky.
5. Place the dough between two sheets of parchment paper.
6. Use a rolling pin to roll the dough out very thinly, about 1/16 - 1/8 inch (1.5 - 3 mm) thick. Thinness equals crispiness.
7. Remove the top sheet of parchment paper. Use a pizza cutter or knife to score the dough into desired cracker shapes (squares, diamonds, rectangles).
8. Carefully slide the bottom parchment paper with the scored dough onto the baking sheet.
9. Optional: Lightly brush with water and sprinkle with extra poppy seeds or flaky sea salt.
10. Bake for 15-20 minutes, watching carefully during the last few minutes. The crackers are done when the edges are light golden brown and they appear dry. Rotate pan if needed for even baking.
11. Let the crackers cool completely on the baking sheet – they will crisp up as they cool.
12. Once fully cool, gently break the crackers apart along the scored lines.
13. Store in an airtight container at room temperature for up to one week.
Recipe Information:
Preparation Time: 15 min | Cooking Time: 18 min | Total Time: 33 min (+ cooling) | Calories per Serving: ~20-25 per cracker (depends on size) | Number of Servings: ~30-40 crackers
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