Sprouted Fig (The Smoothie Lover)
June 26, 2013
 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

Good news! I’ve got my camera back (it has been cleansed and therefore I haven’t got it for the last 10 days).  Whoopee! I’ve missed it SO much. I had never thought about how much that camera means to me. I had to live without it for some time before I realized how much I actually use it. I’m glad I’ve got it back. Can’t wait to get out and shoot a ton of pictures.

 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

Since I made these crispbread/ crackers some weeks ago I’ve wanted to try making them without flour.
Everywhere I brought the crackers, they were a huge success. People really liked them, and I often got the question “Are they made totally out of seeds?”. Challenge accepted! I love experimenting in the kitchen so why not try making the crackers without flour?

I even took it a step further and omitted the oatmeal as well. So by now they are both

Paleo & Gluten Free
 Grain Free Crackers. Gluten free and paleo || The Smoothie Lover Grain Free Crackers. Gluten free and paleo || The Smoothie Lover

Remember this bread made entirely out of nuts and seeds?

These crackers are a mix of that recipe and the old recipe on crispbread.

Flour-less Crispbread/ Crackers

1 baking sheet (approx. 16 crackers)
  • 50 g. (1/3 cup) almonds
  • 50 g. sunflower seeds
  • 25g. flax seeds
  • 25 g. pumpkin seeds
  • 25 g. sesame seeds
  • 1 tsp. salt
  • 0,5 dl. (approx. 1/4 cup) oil – I used olive
  • 1 egg
Preheat oven to 200°C / 390°F.
In a food processor grind the almonds until it looks like coarse flour. Add in the seeds and salt. Blend for approx. 3 seconds – you’ll still want big chunky pieces.
Transfer to a bowl and add the oil and the egg. Mix very well. The dough turns out quite sticky.
1) Place the dough on a baking sheet with nonstick paper.
2) Put another piece of paper on top of it and roll out using a rolling pin. It should be quite thin.
3) Remove baking paper and cut into triangles, squares or whatever shape you desire.
Bake for approx. 15 minutes. If it starts to fizz and make bubbles that’s totally ok. (I think it has something to do with the egg?)
Let cool and store in an airtight container in the fridge (because of the eggs).


17 responses to “Flour-less {Crispbread} Crackers”

  1. These look like the perfect healthy savory snack… so crunchy and crispy, I wish I was snacking on one (or ten) of these now ;-)

  2. Trina Foster says:

    I’m going to make these for sure! Thank You for this incredible Cracker Post ❤️❌⭕️❌⭕️❤️

  3. […] as a lovely side-dish for soup or with nuts and seeds crackers for a light […]

  4. Many thanks for putting the cracker bread recipe up..Its simply delicious!

  5. […] – I updated the post “Grain Free Crackers” with new (better!!!) […]

  6. Ricki Demarest says:

    Thanks for posting this.I am always looking for flourless recipes!

  7. Terese says:

    My daughter and I are doing a 15 day detox diet. However, we are adding plenty of protein with all our vegetables. Your flourless crackers were just what we have been craving. Because we are so active we are now looking at some healthy carbohydrates to add to our menu. Any ideas?

    • How exiting with a 15 days detox! Sounds like a wonderful project :)
      I am so happy to be able to help with this recipe.
      Hm, I really love “banana-ice-cream”. You might have heard of it, but I’ll explain here anyway. It’s basically just frozen bananas which you blend in a food processor and it turns into the yummiest soft serve ever.
      That might be an idea?

  8. Celine says:

    Thanks for this recipe it’s exactly what I was looking for. I’ve given up on bread so these crackers are a great substitute.

  9. Judy says:

    I think you’re doing a brilliant job with these recipes–this one looks brilliant!–and I wanted to send you a word of encouragement from Texas!

  10. Elin says:

    Thank you Josefine for the great cracker recipe. Made them yesterday and just had them again today for lunch with smoked salmon.

    My husband likes them even more now that he knows you are Danish. He too is from Copenhagen.

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