• Michelle Braakhuis


Gluten Free crackers..I guess almond flour works with many, many recipes.

If you prefer other nuts, seeds or herbs. Just replace them with whatever you like.

I find this the best combination so far.

And they stay firm and crispy when stored in a airtight container, instead of going soft after a few days (which used to happen when I first started making crackers).

Let me know what your favourite topping is in a comment below, I could use some new ideas for lunch 😃! Enjoy!


  • 200 g (2 cups) almond flour

  • 4-6 tbsps coconut oil

  • 4-6 tbsps water

  • 5 tbsps oatmeal

  • 2 tbsps linseeds

  • 1 tbsp nutrition yeast

  • 2 tbsps chia seeds

  • 3 tbsps sunflower seeds

  • 3 tbsps pumpkin seeds

  • 4 tbsps sesame seeds

  • 1 tsp salt

  • 1/2 tsp oregano (dried)

  • 1/4 tsp ginger

  • 1/4 tsp kardemon

extra needed: oven, bowl, baking paper, baking thin


Preheat the oven to 180℃/350℉.

Mix all the dry ingredients with a fork into a large bowl. Add the oil and water one spoon at the time, until it becomes a thick (not to dry) dough.

Place the dough on the baking paper, and spread the dough over the baking sheet.

Bake in the oven for about 20-25 minutes. Keep a close eye, do not burn the edges ;)!

Take the baking tin out of the oven and cut into the size of crackers you prefer.

Let it completely cool down before you put them in a airtight container.

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