These little crackers are crisp and snappy but soft inside with a rounded flavour from the almonds and the slight textural burst from the chia seeds. Oh and did I mention that they’re gluten-free and vegan too?

Photo of a pile of almond and chia crackers on a wooden chopping board with some cucumber, tomatoes and zingy green olive tapenade.

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For months I have been working on a gluten free alternative to toasted pita bread. I wanted something that was crispy, almost biscuity in texture, so that it could support toppings without flopping and dropping everything. Something that I could dip into hummus or drizzle with oil and lay sliced avocado or tomatoes on top and that would hold it all with ease. Let me tell you, this is easier said than done! Anything that got close enough in structure, was rock solid and unpleasant to eat! Finally, after many, many different versions, I think I have struck gold with this recipe.

My relentless search for the perfect gluten-free dipper, canape holder and general lunch time vegetable loader was just for my benefit in our household but it seems that the whole family love them! It’s a shame the kids’ school is nut free as they would be perfect lunchbox items. Hmm, I feel another obsessive quest coming along…

Basic Instructions

These crackers are very simple to prepare:

Make the flax seed slurry and leave to sit for 10 minutes.

Whizz all the ingredients in a food processor.

Spread onto a baking tray lined with parchment paper.

Sprinkle salt flakes and caraway seeds on top.

Bake for 20 minutes at 200°C.

This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.

Artichoke and Olive Canapés – delicious little vegan morsels for easy entertaining.

Serving Suggestions

These crackers were created mainly as a solution to my problem of what to serve canapés on so they are of course fantastic as a canapé holder! Check out my recipe for olive and artichoke canapés for a fantastic easy canapé using these almond and chia crackers.

They're also great for dipping. If you need some dip recipes, there are lots on this recipe as I really love dips! Check these out:

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4.50 from 2 votes

Almond and Chia Crackers

These are the result of my obsessive quest to find the perfect gluten-free and vegan dipper, canape holder and general lunch time vegetable loader. So fantastically versatile and easy to make, you might find yourself constantly keeping a batch on your counter top.

Prep Time5

Cook Time25

Total Time30

Servings:

Author: Camilla Sanderson

Ingredients

Flax seed mixture

2 tablespoon ground flax seeds
50 ml water

Toastie ingredients

50 g ground almonds
50 g tapioca starch
25 g brown rice flour
10 g chia seeds
50 ml water
1 teaspoon baking powder
¼ teaspoon salt, plus extra for sprinkling on top

Metric - US Customary

Instructions

Mix the ground flax seeds with the water. Stir well and leave to sit for 5-10 minutes until it thickens.
Meanwhile, set the oven to 200°C, prepare a baking tray by lining it with baking paper, and weigh the rest of the cracker ingredients into a food processor or blender.
After the flax seed mixture has gone a little gloopy, put it in the food processor with the rest of the cracker ingredients and whizz until smooth.
Dollop the mixture into two or three spots on the prepared baking tray and spread thinly. It is quite a gloopy mixture so it’s not easy to spread but I have found the best way to do it is to pour a little olive oil on your hands and then gently press the mixture out across the baking paper. Alternatively, you could pour oil straight on top of the mixture and then spread it out gently with your hands.
Once spread thinly, sprinkle with salt flakes and, if you like, some caraway seeds. Pop in the oven and bake for 20 minutes at 200°C.
After 20 minutes, peel them off the baking paper and flip over to bake for a further 5 minutes, to ensure that they are crispy on the bottom. If you prefer them a bit softer, then by all means skip this part!
Take out of the oven and either consume greedily straight away or allow to cool on a wire rack and then store in an airtight container. They do go a little softer on storing but will happily keep for a couple of days.

Notes

The other option for spreading the mixture, is to pour it onto the baking sheet and then put some more baking paper on top and spread it out through the baking paper. Then you can bake it with the paper still on and peel it off at the point of flipping it over. This is definitely easier and less messy than using oiled hands but I’m not so keen on it as it doesn’t brown as nicely. If you prefer to use this method, you will probably need to cook for 10 minutes instead of 5 minutes after flipping, as the moisture will not have come out as easily when it is trapped between two pieces of baking paper.
Check out my recipe for olive and artichoke canapés for a fantastic easy canapé using these almond and chia toasties.

Nutrition

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