Super Crispy Baked Almond Flour & Coconut Flake Crackers ✨🥥😋
Ingredients
1 cup (112g) almond flour, finely ground
1/2 cup (40g) unsweetened shredded coconut (fine or medium shred)
2 tbsp (15g) tapioca starch or arrowroot powder
1 tbsp (10g) nutritional yeast (optional, for savory flavor)
1/2 tsp salt
1/4 tsp garlic powder (optional)
1 large egg white (or 1 tbsp psyllium husk + 3 tbsp water for vegan)
2 tbsp (30ml) melted coconut oil
1-2 tbsp (15-30ml) water, as needed
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, shredded coconut, tapioca starch, nutritional yeast (if using), salt, and garlic powder (if using).
3. In a small bowl, lightly whisk the egg white (or prepare psyllium gel). Stir in the melted coconut oil.
4. Pour the wet ingredients into the dry ingredients. Mix until combined. Add water, 1 tablespoon at a time, only if needed to form a cohesive dough. It should be slightly pliable but not too sticky.
5. Place the dough between two sheets of parchment paper.
6. Roll the dough out very thinly using a rolling pin, aiming for 1/16 - 1/8 inch (1.5 - 3 mm) thickness. The thinner, the crispier.
7. Remove the top sheet of parchment paper. Use a pizza cutter or knife to score the dough into cracker shapes (squares, diamonds, etc.).
8. Carefully slide the bottom parchment paper with the scored dough onto the baking sheet.
9. Bake for 15-20 minutes, watching closely. Crackers are done when they are light golden brown around the edges and feel dry. Thicker crackers might need slightly longer. Rotate the pan halfway if needed for even baking.
10. Let the crackers cool completely on the baking sheet. They will crisp up significantly as they cool.
11. Once cool, gently break the crackers apart along the scored lines.
12. Store in an airtight container at room temperature for up to a 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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