My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof. The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.
A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional
Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees
In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.
Place ball on sheet and cover with parchment or wax paper.
With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.
Carefully remove the paper.
With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture. Add fork holes in the center if you’d like. Sprinkle extra salt, if desired.
Bake in the oven for a little more than 2 hours.
Crackers will be easily lifted from the sheet with your fingers when they are ready.
Store in an air-tight glass container in a dry place.