Homemade hemp almond flax crackers are grain free, gluten free and every bit as delicious as a Triscut cracker! Seriously every time I bite down into them I can’t help but compare it to a Triscuit. Dave agrees, I can’t tell if its the spices or hemp seeds, but these crackers are a must make! I have to admit, I waited way to long to make my own crackers, thinking they would be so difficult. Turns out these are one of the easiest recipes I’ve made on the blog! If you can stir and pat down dough you can make crackers!
Hey guys how’s your day going so far? I am in a serious funk – I don’t want time to rush by; but I want it to be next week so I can have some time off with family. I just got done reading “What Christmas Means to Me” over on Emily’s blog and it’s really put me in the holiday spirit! It got me to thinking what foods will I want to enjoy over the holiday season. One thing I missed out on over Thanksgiving was cheese and crackers! I think part of the reason I didn’t bother making it was because I didn’t have a cracker recipe that everyone could enjoy.
Maybe that is why I haven’t made a big batch of soup yet this year either until the Lentil Soup I made this past weekend. I don’t know about you but I have to have something to dip into my soup – crackers or grilled cheese preferably. The lentil soup was hearty and nourishing, and I wanted to make a cracker that was full of good ingredients and provided some substance. After all these crackers can’t just disintegrate into the soup. That is not good eats in my book!
Like I said in the beginning of this post – these crackers are seriously the easiest thing to make. I broke out my pizza cutter to make cutting the dough a cinch, but this can be done with a regular kitchen knife as well. The secret to amazing crackers in no time is psyllium husk. I was able to find this ingredient in the bulk spice section of the healthy grocery store, but this can easily be found online for under $5. I promise you will use a whole container up once you make these crackers once. You can really add any spices you like to the base of almond meal, chia, and psyllium husks. If you cannot find psyllium husks or prefer not to use them you can increase the amount of chia to replace the psyllium husks.
This recipe includes hemp seeds. Not familiar with these babies? Oh you are missing out! Hemp seeds are high in protein(5 grams in 2 tablespoons) and also provide omega 3’s and omega 6 fatty acids. Hello the perfect addition to any vegetarian or vegan diet! I love to add hemp seeds to my savory dishes, they provide a light nutty flavor without overpowering the herbs in the dish.
- 3 tbs. almond meal
- 3 tbs. hemp seeds, plus 3 tbs. for topping
- 3 tbs. ground flax seeds
- 1 tbs. chia seeds
- 1½ tbs. psyllium husk
- 9 tbs. water
- 1 tsp. dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp. pepper
- Preheat oven to 350. Spray a parchament paper lined baking sheet with coconut oil, place to side.
- In a mixing bowl, combine almond meal, 3 tbs. hemp seeds, ground flax, chia and psyllium husks. Add water and stir to combine. Add spices and salt and pepper. Stir until all spices are thoroughly mixed in. Allow to sit 5 minutes.
- Transfer mixture to the parchament paper. Using damp hands, push down from the center until you have an even, flat, thin layer The thinner the dough, the crisper these crackers get, so work to get this dough as thin as possible
- Using a pizza cutter, cut crackers into whatever size you prefer. I like mine to be small enough to fit on a spoon when I'm eating soup.
- Carefully separate the crackers so there is a little bit of space between the dough of each cracker.
- Spray the crackers with coconut oil and evenly sprinkle with the 3 tbs. hemp seeds remaining.
- Bake in oven for 20 minutes or until desired crispness is reached.
- Allow to cool, serve at room temperature or right out of the fridge. Store in an air tight container after fully cooled.
What about you?
- Do you have a favorite “dipper” in soup?
- Have you made crackers at home?
- What does Christmas mean to you?