If you’re looking for an easy, fast, gluten-free and vegan cracker to make, you’ve found it! These crackers are a favorite in our house and they are simple and quick to make. A win-win for us! Below is a video showing how to make them. The written recipe is below.

Enjoy!
Judi

Almond-Rice Crackers

Makes enough for 1 sheet pan (30 to 45 crackers)
½ cup almond flour
½ cup brown rice flour
1 Tbsp flax meal
¼ tsp salt
1 Tbsp extra virgin olive oil
¼ cup milk of choice, or more if needed*

Makes enough for 2 sheet pans (double the recipe)
1 cup almond flour
1 cup brown rice flour
2 Tbsp flax meal
½ tsp salt
2 Tbsp extra virgin olive oil
½ cup milk or choice, or more if needed*

Combine all ingredients in a bowl. Stir until well combined. Cover bowl and allow mixture to rest for 30 minutes to 1 hour (can be placed in the refrigerator during this time) to allow flour to soak up moisture. Check the dough after it has rested for about 15 minutes. If mixture does not hold together well, add more liquid, 1 tablespoon at a time, mixing well after each addition. It has enough liquid when it is slightly moist and holds together well without being crumbly.

Preheat oven to 350°F. Transfer the cracker dough onto a silicone baking mat or a sheet of parchment paper large enough to cover a baking sheet. Cover the dough with a sheet of waxed paper about the size of the baking mat or parchment paper. Roll the dough into a rectangle shape no more than 1/8-inch thick. Remove the top waxed paper and discard it. With a pizza cutter or a butter knife, score the dough into roughly 1-1/2-inch squares for crackers.

Place the sheet on the rack in the middle of the oven and bake for 20 to 25 minutes, until crisp and golden. Crackers along the outer edges will brown first, so remove them as they bake and return the rest to the oven. When all are baked remove the pan from the oven and cool remaining crackers on a wire rack. Serve or store in an airtight container at room temperature.

* If preferred, water may be used in place of milk, but the crackers will not have as much flavor as when made with milk.

If you want to add extra flavors to your crackers, go ahead!
Here are some possibilities:

Black pepper, rosemary, finely chopped cranberries and pepitas (or other dried fruit, nuts or seeds), garlic and Italian herbs, rosemary, thyme, chives, and parsley, Italian seasoning and Parmesan cheese

About Judi
Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.