Almond Flax Crackers

This recipe was taken from The Paleo Diabetes Diet Solution Cookbook

by @jillhillhouse and @lisacantkier

Easy to make, 25 minutes to bake and then I ate and ate about eight! 

Oh and you will want to double the recipe like I did – trust me!

Makes  about 36,  2″ crackers or 200g


3/4 cups almond flour (I used left over almonds from when I made my almond mylk)

3/4 cups ground flax

3 tbsp nutritional yeast

2 tsp onion powder (I didn’t have any so i used garlic powder)

1 tsp dried oregano

1/2 tsp baking soda

1/2 tsp sea salt

1/4 tsp cayenne (optional)

2 large free range, hormone free organic egg whites (lightly beaten)

1 tbsp melted coconut oil (I used ghee)


  1. Preheat oven to 350F and grab a cookie sheet.
  2. In a large bowl combine dry ingredients.
  3. Add egg whites and oil and mix with a fork until well blended.
  4. Form dough into a ball.
  5. Place ball between 2 sheets of parchment paper and with a rolling pin, roll dough evenly into a 30cm x 20cm thin rectangle.
  6. Remove top sheet of parchment paper.
  7. With a sharp knife, score the dough into 36 even squares or about 2″ each.
  8. Place on cookie sheet and bake in preheated oven for about 15-20 minutes, rotating the baking sheet halfway through until crisp (I had to bake mine for 25-30 minutes so it depends on your oven – just keep an eye and rotate the tray).
  9. Let cool completely on pan, then snap along the score lines to form crackers.

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