Crunchy Almond & Coconut Crackers

These crunchy bites are perfect for when you want an 'unassuming' cracker to accompany your plant-based dish. I love them with fantabulous (yes, it's a word :) ) homemade vegan cheese as they don't try and compete with the deliciousness of it!

Crunchy Almond & Coconut Crackers with Fantabulous Almond Chèvre

You will need:

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 tablespoons ground flaxseed
• 9 tablespoons water
• Pinch of salt (optional)

In a bowl add:

• 2 tablespoons ground flaxseed
• 9 tablespoons water

Mix well and without waiting too long (because the flax will continue to soak up the water) add:

• 1/2 cup almond flour
• 1/2 cup coconut flour

Mix together with a spoon

Knead into a ball

Mix together with a spoon and then knead with your hands and form a ball.

Place the almond/coconut ball on a dehydrator sheet, cover it with a sheet of oven paper and roll it out.

Cover with a sheet of oven paper & roll out

Score with a pastry cutter

Remove the top sheet of paper and score the rolled out pasta with a pizza or pastry cutter.

Dehydrate at 115°F.
​After about 2 hours turn the crackers over, carefully peel away the dehydrating sheet and continue to dehydrate until completely dry and crunchy.

As they dry, they separate

They're ready!

Store the crackers in an airtight jar or container and enjoy! xx

With avocado, tomato, chives & dill