Almond oat chickpea flour crackers make snacking delicious and nutritious in one feel swoop! They are vegan, gluten-free, & easy to make.
This woman is fueled by crackers.
At least for this morning.
Crackers get a bad rap, not because there is anything inherently wrong with the idea of crackers, but because the products constituting the majority of the cracker shelf at the supermarket are a far cry from crunchy roots. From MSG to cheezy powders to nutritionally negligible ingredients, they hardly seem like the a healthy snack, let alone a way to power your day or workouts.
That is, unless you make your own. For example, these tasty Power Crackers, comprising a super-short list of wholesome ingredients–almond flour, oats and chickpea flour–that are perfect on their own, or with your favorite toppings. Like peanut butter. Or hummus. Or smashed avocado. Or anything else you fancy.
Easy-to-Make Gluten-Free Crackers
Have you made crackers before now? If not, you will be amazed at how easy these are to make. The dough is super-simple to work with: just press it out to 1/8-inch thickness, and score with a knife. I like to keep them in the oven as the oven cools down, which helps them become crisper (like baking biscotti).
I love the idea of a savory power bar, and have tried developing a few recipes, but it’s still a work in progress. In the meantime, I’m going to share a lot of other ideas for portable, power snacks–mostly savory, some faintly sweet–like these crackers, and so much more. Who says that bars are the only portable power food, anyway?
Transfer dough to prepared baking sheet and press into rectangle 1/8-inch thick. Score; cut dough into desired shapes, all about the same size (I did 4×1-inch rectangles; no need to separate the shapes).
Bake in preheated oven for 12 to 15 minutes until golden brown.
Using a spatula, carefully separate the crackers on the baking sheet. Turn off oven and return sheet to oven. Let crackers remain in oven for 20 to 30 minutes longer (this will make them crisper). Remove from oven and cool completely on sheet.
* Feel free to use whatever oil or fat you like in place of the olive oil (e.g., melted coconut oil, melted butter or ghee, neutral vegetable oil, etc).