Who doesn’t love crackers, right? I haven’t really had success before with a grain-free cracker recipe that doesn’t cause digestive discomfort afterwards. Before now, that is. This recipe just might do the trick in both taste and proper digestion. It reminds me of Salticracks… or what I can remember of the taste! It is AIP friendly, and I’ve tested it on my grain-eating friends as well. With great success!
Give it a try with avocado, salt & black pepper!
- ½ cup coconut flour
- ¼ cup cassava or tapioca flour
- ½ teaspoon Himalayan salt
- ¼ cup coconut oil, melted
- ½ cup coconut milk
- Preheat oven to 150 C.
- Prepare baking sheet in a glass oven dish.
- In a mixing bowl, add all the ingredients and whisk to combine. The coconut flour will absorb moisture, so wait a few minutes for this to happen.
- Scoop dough into balls onto the baking sheet in the oven dish. Flatten dough with your hands. For the perfectionist: Cover dough with another piece of baking paper and with a rolling pin, roll to about a 3-4cm thickness.
- Using a knife, cut dough into cracker portions. It can help with the browning of the cracker if it is spread apart a bit, but is not a necessary step.
- Bake for 40 minutes and remove brown crackers on the outside. Continue to bake remaining crackers for another 10 minutes.
- Serve immediately or put in your dehydrator or oven (keeping oven door slightly open with a fork or spoon) on 50 C to keep it crisp.