Grain-Free Crackers

Our favorite summer snack or lunch addition lately has been a batch of grainfree crackers. They are perfect with a bit of cheese or a dip and veggies for a cool and quick meal at home or on the road.

Grain-Free Crackers

makes 3-4 dozen


½ cup Almond Flour
1 Tbl. Coconut Flour
½ cup Cashews
½ cup Sunflower Seeds
1 Tbl. Flax Meal
½ tsp. Real Salt
1 Tbl. Spectrum Shortening (Butter or Coconut Oil might work; I haven’t tried it.)
1-2 Tbl. Water


  1. Preheat oven to 300 degrees. Line baking pan with parchment paper.
  2. Add Almond Flour, Cashews, Sunflower Seeds, Flax Meal, and Salt to a food processor, and blend for about one minute until finely ground.
  3. Add shortening and blend until combined.
  4. Gradually add water while blending until dough forms a ball.
  5. Press dough flat onto parchment paper on pan, and using a butter knife, cut the dough into 1-inch squares. (Do not move squares.)
  6. Bake at 300° for 20 to 25 minutes.

Adapted from Elana’s Pantry.

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