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[/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Almond, Flax and Hemp Seed Crackers” font_container=”tag:h2|font_size:46|text_align:left” use_theme_fonts=”yes”][vc_column_text]

Prep/Cook 30 min / 15 min
Total time 45 min
Original author Gourmandeinthekitchen
Recipe type Grain-Free & Paleo
Cuisine Snack
Serves 12


  • ½ cup [60g] almond meal
  • ½ cup [52g] ground flax meal
  • 2 tbsp [30g] hemp seeds
  • 1 tbsp [8g] coconut flour
  • ¼ teaspoon fine sea salt (plus more to sprinkle on top)
  • 2 tbsp [28g] unsalted butter, melted
  • 1 large egg white



  • Preheat oven to 150°C.
  • Mix almond meal, flax meal, hemp seed, coconut flour and fine sea salt in a large bowl. Pour melted butter and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
  • Roll the crackers out very thinly between two sheets of baking paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional sea salt.
  • Bake for 30 minutes, or until completely dry and crisp.
  • Cool on cooling rack and store in airtight container for up to 2 weeks.

The crackers are baked at a low temperature so that the crackers dry out without getting brown too early.[/vc_column_text]