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Pin RecipeDescription
Homemade crackers topped with the ever popular Everything But The Bagel Seasoning from Trader Joes. 4 simple ingredients, vegan and gluten-free.
Scale
Ingredients
- 1 cup almond flour (not almond meal)
- 3 Tablespoons water
- 1 Tablespoon ground flaxseed
- 1/2 teaspoon fine sea salt
- 1 Tablespoon Everything But The Bagel Sesame Seasoning Blend
Instructions
- Preheat oven to 350°F.
- Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
- Place the dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an 1/8 of inch thick. Try to form the dough into a rectangular shape. It’s okay if it’s not perfect.
- Once the dough is rolled out, remove the top sheet of paper and sprinkle Everything But The Bagel Seasoning over the dough. Use your hands to press the seasoning down to help it stick.
- With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy, you can use a toothpick to create a little hole in the center of each cracker.
- Move parchment paper to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
- Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling. Place any leftover crackers in an airtight bag or container for later.
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 10 crackers
- Calories: 189
- Sugar: 1g
- Fat: 16g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
Keywords: everything but the bagel crackers
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I tried this recipe and it was awesome. The second time I made these, I modified the recipe by mixing the seasoning with the rest and I also added flax seeds and sunflower seeds to the mix. It was delicious 🙂
How long can you store the crackers?
These are super yummy! Making my second batch in 3 days 🙂
★★★★★
This would be great for Passover, except I can’t have flaxseed on the holiday. Can the flaxseed be left out or are you using it as an egg replacement?
Flaxseeds are now permitted for conservative jews
This is a fantastic food recipe, thank you for the brilliant write up. Can’t wait to try this recipe!
★★★★★
I made something similar but they were nutritional yeast crackers with the everything but the bagel seasoning on top.
Hi! I bake a lot for my grandson who has dairy,egg,and tree nut allergies; but I have never even thought to make crackers?!? Could I sub whole wheat flour for the almond flour? Much Thanks ~ Dee
I haven’t tried this recipe with whole wheat flour so I’m not sure what the ratios would be! That said, I did a quick Google search and found this recipe for Whole Wheat Crackers. https://www.acouplecooks.com/whole-wheat-crackers/
Hi Brittany! Any suggestions for replacing almond flour since my son is allergic? We are making a shift towards all whole foods, so loving the idea of making our own crackers! Thanks!
I’ve ground raw hulled sunflower seeds in the blender (mine is a Vitamix but I think any blender would do this) to replace almond meal in a different recipe and it worked perfectly. I buy sunflower seeds from the bulk bins at my local co-op, but I imagine you can find them at Whole Foods and other stores. The sunflower meal comes out finer, less grainy than almond meal, probably more like almond flour.
Good question! I haven’t tried this recipe with another except almond flour thus far. I think you could easily make whole wheat crackers as well. I found this recipe through a quick Google search (https://www.acouplecooks.com/whole-wheat-crackers/).