Dairy-Free Zucchini Crackers
Elevate your snack game with this irresistible recipe for Dairy-Free Zucchini Crackers, the perfect gluten-free and plant-based alternative to traditional crackers. Packed with wholesome ingredients like freshly grated zucchini, almond and tapioca flours, and a touch of nutritional yeast for a delightful cheesy flavor without the dairy, these crackers are both nutritious and delicious. A simple blend of garlic and onion powder, along with flaxseed as a natural binder, creates a crisp and flavorful snack that’s easy to prepare. Ideal for dipping into hummus, pairing with soups, or enjoying on their own, these crunchy delights are baked to golden perfection in under an hour. Whether you're following a vegan, dairy-free, or gluten-free diet, these homemade zucchini crackers are sure to become your go-to savory treat!
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Recipe Information
Ingredients
- 1 medium-sized (about 200 grams) Zucchini
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Almond flour
- 2 tablespoons Tapioca flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. You should end up with about 1 cup of drained zucchini.
In a small bowl, mix the ground flaxseed with water. Let it sit for 5 minutes to form a gel-like consistency (this acts as a binder).
In a large mixing bowl, combine the almond flour, tapioca flour, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Add the drained zucchini, flaxseed mixture, and olive oil to the dry ingredients. Mix well until a dough forms. If the dough is too sticky, you can add a little more almond flour (1 tablespoon at a time).
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. The thinner the dough, the crispier the crackers will be.
Carefully transfer the rolled-out dough (with the bottom parchment sheet) onto the baking sheet. Use a sharp knife or pizza cutter to score the dough into cracker-sized rectangles or squares. You can leave them scored (cut apart after baking) or separate them slightly before baking.
Bake the crackers in the preheated oven for 30-35 minutes, rotating the baking sheet halfway through. The crackers should turn golden and feel crisp to the touch.
Remove the baking sheet from the oven and allow the crackers to cool completely on the tray. They will continue to crisp up as they cool.
Break the crackers apart along the scored lines (if not separated before baking) and store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 17.9 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
