Whole30 Sourdough Crackers
Elevate your snacking game with these Whole30 Sourdough Crackers, a delightfully crispy and flavorful treat that's both gluten-free and grain-free! Made with almond flour, arrowroot flour, and coconut flour, these crackers feature a perfect balance of crunch and crumb while staying true to Whole30 guidelines. Nutritional yeast adds a cheesy, umami depth, while sea salt, garlic powder, and onion powder round out the flavors beautifully. The quick and easy dough comes together in just minutes and bakes to a golden perfection, making these crackers a healthy and satisfying alternative to traditional options. Perfect for dipping, pairing with your favorite spreads, or enjoying on their own, these savory bites are sure to become your go-to Whole30 snack recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Arrowroot flour
- 2 tablespoons Coconut flour
- 2 tablespoons Nutritional yeast
- 1.5 tablespoons Apple cider vinegar
- 2 tablespoons Olive oil
- 3 tablespoons Water
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Onion powder
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a mixing bowl, combine almond flour, arrowroot flour, coconut flour, nutritional yeast, sea salt, garlic powder, and onion powder. Stir until the dry ingredients are evenly mixed.
Add apple cider vinegar, olive oil, and water to the dry ingredients. Mix well until a dough forms. The dough should be slightly sticky but hold together when pressed.
Divide the dough in half. Place one portion between two pieces of parchment paper and roll it out evenly to about 1/8-inch thickness. Repeat with the second portion of dough.
Carefully transfer the rolled-out dough, still on the parchment paper, to the lined baking sheet. Use a pizza cutter or sharp knife to score the dough into small cracker-sized squares.
Bake in the preheated oven for 10 minutes, then rotate the baking sheet to ensure even baking. Continue baking for another 8-10 minutes, or until the crackers are golden and crisp.
Remove the crackers from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool.
Once cooled, break the crackers along the scored lines and store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 338 mg | 7% | |
*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.
