Grain & Gluten-Free Crackers

When it comes to salty crunchy goodness, I’m all over it. If I’m not snacking on chips, it’s crackers…until recently. I’m 13 days into a new way of eating, inspired by the candida diet.

I’ve temporarily cut out all grains, sugars and starchy foods in a effort to starve the sugar out of my body.

Aside from some emotional detoxing to food (yes this is a real thing) I’ve felt AH-mazing!

  • My energy has improved
  • My allergies have improved
  • I no longer feel like the Tin Man when I wake up in the morning (achy joints and muscles)
  • The bags under my eyes have dissipated
  • I’ve lost 6 lbs.

The sacrifice:  no comfort foods like chips and or crackers, unless they were grain-free. Imagine there were such a thing. There is! Foraging and Feasting shared a recipe not too long ago for grain-free crackers using:

  • ground flax seeds
  • ground sesame seeds
  • eggs
  • herbs + seasoning

So simple! (and take less than 25 mins. to make)

I was so excited by the way they turned out. I’ve made them so many times now that I switched it up by adding in some cauliflower rice. It’s hard to say which version I like better, I guess it depends what you’re in the mood for and whether you have any cauliflower.

If you want a dry, crunchy cracker perfect for dipping or topping with your favourite spread – go for the first recipe without cauliflower. They’re delicious with tahini, fresh greens and lemon juice.


If you’re looking for a medium crunchy cracker that that doubles as “toast” for your breakfast eggs or as a pizza crust – with cauliflower would be your best bet. When I tried them with cauliflower they reminded me of an incredible cauliflower pizza crust recipe that my sister Rita taught me a few years ago. Stay tuned for a pizza night recipe!

Ingredients

Crunchy Crackers

  • 2/3 cups ground flax seeds
  • 2/3 cups ground sesame seeds
  • 2 tsp. seasoning of choice (rosemary, sage, curry, cumin or a mix of choice)
  • 1/4 tsp sea salt, more for sprinkling
  • 2 eggs

Cauliflower Crackers 

  • Same as above + 1 cup cooled and drained cauliflower rice

Directions

Cauliflower Rice

  1. pulse 1.5 cups raw cauliflower florets in a food processor until it’s fine like rice
  2. bake or steam the cauliflower for 15 minutes at 350 degrees
  3. let cauliflower cool in the fridge
  4. by hand or in a cheesecloth, squeeze the water out of the cauliflower rice until you have 1 cup of drained cauliflower

 Directions

  1. preheat oven to 350 degrees
  2. grind 2/3 cup flax seeds and 2/3 cup sesame seeds and add them to the mix
  3. add in 1 cup drained and cooled cauliflower rice
  4. mix in 2 eggs and 2 tsp. herbs of choice. until a sticky consistency form
  5. roll dough between 2 sheets of parchment paper until the dough is about 1/8″ thick evenly spread (a little bit thicker if you’re making pizza crust)
  6. sprinkle with salt and pepper
  7. bake at 350 degrees for 10 minutes or until edges brown
  8. slice with a pizza cutter or break into bite sized pieces. If you cut them right out of the over they’re more likely to cut with a pizza cutter.

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