These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!
Ever since going gluten-free has gotten mainstream, I’ve been loving how many gluten-free and paleo products have been coming out on the market. When it comes to paleo crackers, while many of the ones I tried are super tasty, but I just don’t love that most of them are nut-based.
Don’t get me wrong. I LOVE nuts. They are nutritious, portable, and super addicting. However there IS such a thing as too much of a good thing. Because they are so addictive, if you are like me, it’s hard to stop at just a handful even when it comes to crackers. They contain phytic acid like grains and high levels of Omega-6 fatty acids, both of which are known to cause inflammation.
So in order to continue my cracker snacking habits without digestive issues, I made these nut-free paleo crackers that are super delicious and really easy to make!
Instead of using a nut flour, I used coconut flour to make these nut-free paleo crackers, making them much easier to digest. The trick is to roll out the dough as thin as possible for that extra crispiness, and keeping a close eye on them while they are in the oven to make sure they don’t burn.
I enjoyed these with the addition of garlic powder and rosemary, but you can customize the spices to make it any flavor you like. Eat it with your favorite dips like cauliflower nacho cheese, guacamole, or zucchini hummus!
Nut Free Paleo Crackers
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp sea salt
- Optional: Herbs or spices of your choice like rosemary, garlic powder, onion powder, pepper
- 2 eggs
- 1/4 cup water
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven to 350 degrees F.
- Combine coconut flour, tapioca starch, salt, pepper, and any herbs or spices of your choice in a large bowl.
- In a separate bowl, whisk together eggs, water, and extra virgin olive oil.
- Pour wet ingredients into dry ingredients and mix until a dough forms.
- Place the dough between 2 parchment papers and use a rolling pin to roll it out as thin as you can without breaking the dough. The thinner the dough, the crispier the crackers!
- Remove the top parchment paper. Use the back of a knife to slice the dough into 2 inch squares.
- Bake for 20-25 minutes, keeping an eye on it to make sure the edges aren't burning.
- If the center crackers are still soft, you can remove the outer pieces and bake the softer pieces for an additional 5 minutes until they crisp up.
- Let cool completely before serving.
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I look forward to making these asap! In the meantime, what quantity of herbs/spice would be appropriate for each recipe? And would you store them at room temp or in the fridge? And what do you think the shelf life would be, in case we don’t finish them all up immediately?
I just eyeballed the spices, but I added bout 1/2 tsp of spices (garlic, onion, rosemary) for each batch. I think that’s a good place to start and then adjust for next time depending on how you like it. These didn’t last longer than a day for me, but you can try letting them sit out at room temperature for a few hours so they cool completely, then store them in an airtight container at room temp.
So is that 1/2 t. of each spice; 1 1/2 t. total?
I am making them now but the mixture is quite liquid. Not sure why. I added in more coconut flour but I know it sucks up liquid so didnt want to add too much.
Hmm, not sure why that’s happening. Maybe let it sit for 10-15 minutes so the coconut flour can soak up some of the liquid. If not, add a bit more coconut flour. They may differ depending on the brand, unfortunately.
Hi
Thanks for the recipe
I was wondering if I could swap rhe tapioca flour with something else?
Thanks
You can try arrowroot starch and see if that would work.
Do you add the water with the other wet ingredients? (I assume so, but it’s not listed.) Thank you!
It is, yes! Sorry, I’ll fix the recipe now. 🙂
I’ve been looking for a simple non-almond flour cracker recipe. The almond crackers I’ve been purchasing are exceptional, but I think they are a bit inflammatory so these should do the trick! Thanks! Question… I’m sure they taste great with the olive oil… but I understand the heating Olive Oil will cause oxidation which leads to inflammation. Do you think ghee or coconut oil would work?
Hi Diane, heating it at 350 degrees in the oven won’t damage the olive oil’s nutrient content. It’s a gentler heat than the stovetop’s. But if you want to try another oil I think ghee would work fine.
This is the second time that made these…and they are my new favorite. Love this recipe. Thank you.
So glad you like them, thanks so much!!
These little crackers are so tasty. I did not have any parchment paper so I rolled out the dough right onto the lightly greased baking sheet I was using. I did not season with anything except sprinkled the dough with salt before baking. Very simple easy recipe.
Thank you so much.
What a great idea! SO glad you enjoyed them. 🙂
Great recipe, so easy to make, the whole family loves them! I sprinkle sunflower seeds and pumpkin seeds on the crackers before baking. They are delicious! Thank you so much! Xx
Yum, what a great idea!