Gluten-Free Almond Flour Crackers

I can't take credit for this recipe, but I HAD to share it! It was on the back of my Bob's Red Mill Nutritional Yeast package. Jason and I were on the hunt for a healthy cracker, but even the store bought crackers that were "healthy" were made with vegetable oil. Vegetable oils are high in trans-fat and omega-6 fatty acids, are extremely processed, cause inflammation and contribute to a myriad of diseases*. It's almost impossible to avoid all vegetable oils, just look at the ingredient list on the food in your cupboard, it's basically in everything nowadays. But we try and limit it where we can! These crackers are one of those places. I love them with hummus, tuna or cheese! They have a slight cheesy flavor themselves thanks to the nutritional yeast. I even break them up and give them to Everly and she loves them! Anything that helps keep my baby fed is a keeper in my books. Go check out this healthy and easy recipe below!

Gluten-Free Almond Flour Crackers

Makes: ~50 crackers

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

1 tbs ground flaxseed
3 tbs water
1 3/4 cups almond flour
1/4 cup nutritional yeast
1/2 tsp salt
1 tbs unrefined virgin coconut oil, melted
2 tbs lemon juice
sea salt to garnish
optional: I have also added garlic & herb seasoning to change up the flavor. You could really season them with whatever you like!

Instructions:

Preheat oven to 350 degrees F.
In a small bowl combine flaxseed and water and set aside.
Combine almond meal, nutritional yeast, salt and any other seasoning you are using in a large bowl. Add coconut oil, lemon juice and flaxseed mixture. Mix until a dough forms.
Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper. Roll dough to 1/16 inch thickness using a rolling pin.
Cut the dough into squares using a pizza cutter or sharp knife and poke each square with a fork. Sprinkle generously with sea salt.
Transfer the parchment paper to a pan and bake until golden, about 25 minutes. Check intermittently as sometimes the outside crackers brown quicker as they are thinner. If that happens I pull the pan out, remove those crackers and put the rest back in to continue baking.
Take out, let cool and break apart. I store mine in a tupperware container in the cupboard.