Coconut Flour Herb Crackers

allergy friendly coconut milk dairy free gluten free keto paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

These crackers are super easy to do. They are gluten-free, dairy-free, sugar-free and they fit in to most diets such as keto, paleo, vegan and whole 30. Made with just a few healthy ingredients and featuring coconut milk made with the NutraMilk. These can be enjoyed with so many types of dips/spreads depending on your preference and diet. Here are some links to our di/spreads that can be paired with these yummy crackers.

Walnut Pesto

Mixed Nut Spread

Beet Tahini Hummus Dip

Vegan Spinach Artichoke Dip

INGREDIENTS

  • ½ cup coconut flour
  • ¼ cup golden flax seed meal
  • ½ tsp. salt
  • ¼ cup coconut oil, melted
  • ½ cup unsweetened coconut milk
  • 2 tsp. herbs of choice or mix (Herbs de Provence, Italian seasoning mix, rosemary, parsley, thyme etc.)

For coconut milk from dehydrated coconut (yields 6 cups)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water 

INSTRUCTIONS

  • First, start by making coconut milk from dehydrated coconut
    • Place the unsweetened dried coconut in the NutraMilk container.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Open the container lid and add 1 cup of water. Replace lid.
    • Press Butter cycle, set for 1 minute.
    • Press Start.
    • Repeat this step for each cup of water, until you have used all 6 cups.
    • Press Mix (do not change the default time)
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

*you can use more or less water depending on how full-bodied you want the milk to be. 

  • Preheat oven to 350 degrees F (177 degrees C).
  • Into a medium bowl sift coconut flour. Add flax seed meal and salt, whisk to combine.
  • In a small bowl add melted coconut oil and unsweetened coconut milk, whisk to combine.
  • Pour liquid ingredients into dry mixture, stir combine. Mixture will gradually form a dough as coconut flour begins to absorb moisture.
  • Form dough into a ball and place onto a piece of parchment paper the size of your baking sheet. Flatten dough with your hands, fingers into a 7 – 8 inch square. Cover dough with another piece of parchment paper and with a rolling pin, roll to about a 1/4 inch thickness and about a 13 – 14 inch square. Using a ruler and a sharp knife or pizza cutter, cut dough into crackers about one and a half inch square, and separate slightly. Transfer parchment paper and crackers to a baking sheet. With remaining dough scraps, shape into pencil shapes for grissini and place on baking sheet with crackers.

  • Bake for 10 minutes and remove any outer crackers that have browned nicely as they bake more quickly. Continue to bake remaining crackers for another 10 minutes, checking and removing crackers as edges begin to turn golden brown. Remove grissini when ends are golden brown. Cool crackers and grissini completely. Serve with dips, soups, salads or alone as a snack.

 

Recipe adapted from The Candida Diet.

 



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