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Sprouted Kitchen's Gluten-Free Crackers

Category: Breakfast, Appetizers, Lunch/Snacks

 Ingredients List

  • *1/2 cup almond meal
  • *1/2 cup raw cashews
  • *2 tablespoons ground flaxseed
  • *1/3 cup sesame seeds (I didn't have sesame seeds, so I used raw sunflower seeds instead)
  • *2 tablespoons fresh thyme leaves
  • *3/4 teaspoon sea salt
  • *1 tablespoon maple syrup
  • *1 tablespoon extra virgin coconut oil
  • *1-2 tablespoons water, as needed


1. Combine the almond meal, cashews, and ground flaxseed in a food processor and pulse a few times just until evenly ground. Add the sesame seeds, thyme, 1/2 teaspoon of the salt, the maple syrup, and coconut oil, and pulse a few more times. Add the water, 1 tablespoon at a time, until the mixture just begins to stick together. For the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour or up to overnight.

2. Preheat the oven to 375 degrees F. and line a rimmed baking sheet with parchment paper.

3. Remove the dough from fridge, put it between two sheets of parchment paper, and roll it out to 1/8-inch thickness. You want it to be thin, but if it's too thin you won't be able to pick up the finished crackers without breaking them. Using a sharp knife, cut the crackers into the shape of your choice. Using a sharp-edged spatula to get under the cracker pieces, gently place the crackers on the prepared baking sheet halfway through the cooking time, until the edges look toasted, 11 to 13 minutes. Sprinkle the remaining 1/4 teaspoon of salt on top and let cool completely before serving.

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