I'll be the first to admit that I was skeptical about nutritional yeast (aka nooch) crackers. I thought they would be bland or fake tasting. I've never been so delighted to be proven wrong. These crispy little crackers don't taste like those name brand cheese crackers you can buy in a box. Instead, they taste like an artisanal cheese cracker that someone lovingly made in their home kitchen. They are crisp, but have a little bit of give to them, as only a homemade cracker will.
Combined with almond meal, nutritional yeast makes these crackers as rich as their boxed brethren, but the ingredient list is so much cleaner (not to mention they're gluten free, dairy free, vegan and paleo-friendly). I am pretty sure I could eat an entire batch of these in one go, they're that good. These are perfect on their own and will be equally at home in a lunch box or at a fancy dinner party, if they even make it off the sheet tray they were baked on.
Prep Time: 15 minutes | Cook Time: 25 – 30 minutes | Yield: Approx. 50 crackers
- 1 Tbsp Bob’s Red Mill Golden Flaxseed Meal
- 3 Tbsp Water
- 1 3/4 cups Bob’s Red Mill Almond Meal
- 1/4 cup Bob’s Red Mill Nutritional Yeast
- 1/2 tsp Salt
- 1 Tbsp melted Coconut Oil
- 2 Tbsp Lemon Juice
- Kosher or Large Flake Salt to garnish
Preheat oven to 350°F.
In a small bowl, combine golden flaxseed meal and water. Let sit for 5 minutes.
Meanwhile, combine almond meal, nutritional yeast, and salt in a large bowl. Add melted coconut oil, lemon juice, and flaxseed meal mixture and mix until a dough forms.
Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper. Roll dough between parchment paper, removing and replacing the parchment as needed, to 1/16-inch thickness.
Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray. Cut into 1 1/2-inch squares or desired shapes. Dock each cracker with a fork and sprinkle generously with kosher or large flake salt.
Bake in preheated oven until deep golden, about 25 minutes.