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Crunchy, crispy, and full of nutty flavor, these Multiseed Almond Cassava Crackers have become one of my favorite snacks!
I have never doubted my love for cookies, but I have to be honest, I didn’t think I have a strong affection towards crackers, not until now.
I’ve shared a similar Multi-Seed Cracker recipe before, and don’t get me wrong, I love them. But these new crackers made with almond meal and cassava flour seriously surpass their predecessors.
This recipe is inspired by June’s recipe for delish. Those crackers look so good that I cannot help wanting to try them. But the original recipe is made with sourdough starter discard, which I don’t have and I think not many would have at hand, so I adapted the recipe to make it easy to put together without any preparation.
A peek into these crackers:
- These multiseed crackers are packed with flavor with only 8 ingredients.
- They are super crispy with a mild sweetness.
- They are not only vegan but also gluten-free.
- You can customize by changing the seeds.
Ingredients You Need
- Almond meal: Almond meal will be the major ingredient in these crackers. I usually grind my almond meal in a grinder.
- Cassava flour: I think I haven’t mentioned this flour before but I actually had tried and tested it a few times before. It’s quite unique in a way and it fits these crackers perfectly.
- Baking powder: We need something to bring these crackers a little bit up. A little bit of baking powder will do the work.
- Tapioca starch: Because these cookies are gluten-free, I add a bit of starch here to bring all the ingredients together. You can also use arrowroot starch for replacement.
- Cane sugar: I like to use organic cane sugar for a neutral taste. I also just need a touch to give these crackers a push.
- Salt: Sometimes a pinch of salt will do more than you imagine. Trust me on this!
- Seeds: Here is where you can customize. I use a mixture of sesame seeds, sunflower seeds, and pumpkin seeds.
- Olive oil: Extra virgin olive oil is my go-to oil for crackers. They have a subtle fruity flavor and make these crackers crispy.
How to Make Multiseed Almond Cassava Crackers
It’s quite easy to make these yummy crackers.
First, add the dry ingredients to a bowl. Mix them together. Then add the rest ingredients. Mix to combine into a dough. It should be malleable but not sticky.
Place the dough between two pieces of parchment paper. Roll it out into a rectangle shape, about 0.6 cm (1/4 inch) thick. You can trim off the edges if you like.
Bake in the preheated oven at 177 C / 350 F for 15 minutes until the crackers are hard to the touch. Then transfer the baking sheet onto a wire rack to cool down completely.
Questions You Might Have
How to Store Multiseed Almond Cassava Crackers
Store these crackers in an air-tight jar at room temperature. They will last about 2 weeks.
Are there other substitutions for tapioca starch?
You can also use arrowroot starch to replace tapioca starch in this recipe.
What seeds can be used?
I will say most seeds will work fine. I use sunflower seeds, sesame seeds, and pumpkin seeds. Others include flaxseeds, chia seeds, and quinoa.
That’s it! I hope you will love these crackers as much as I do. If you make them, you can tag me @barrelleaf on Instagram and leave a comment down below!
More Vegan Snack Recipes:
- Simple Vegan Cookie Dough Bars (5 Ingredients, Nut-free)
- Vegan Chunky Monkey Cinnamon Rolls
- Vegan Peanut Butter Mug Cake (Gluten-free, 8 ingredients)
Multi-seed Almond Cassava Crackers (Vegan, Gluten-free)
Ingredients
- 130 g almond meal, (1/2 cup, packed)
- 40 g cassava flour, (1/8 cup)
- 1+ 1/2 tsp baking powder
- 2 Tbsp tapioca starch
- 1 Tbsp organic cane sugar
- 1/4 tsp salt
- 4 Tbsp seeds, *
- 20 g olive oil, (1 Tbsp)
- 2 Tbsp water, plus more if needed
Instructions
- Preheat the oven to 177°C (350°F).
- Add the dry ingredients to a bowl. Use a fork or spatula to mix them together.
- Then add the rest ingredients. Mix to combine into a dough. Add a little bit more water if it's too dry. It should be malleable but not sticky.
- Place the dough between two pieces of parchment paper. Roll it out into a rectangle shape, about 0.6 cm (1/4 inch) thick. You can trim off the edges if you like. I made 12 rectangle shape crackers out of this dough, about 3.8*6 cm (1.5*2.4 inch) each.
- Bake in the preheated oven for 15 minutes until the crackers are hard to the touch. Then transfer the baking sheet onto a wire rack to cool down completely.
- Eat! I personally like to enjoy them with beet hummus.
Notes
- *Seeds: I use a mixture of sunflower seeds, sesame seeds, and pumpkin seeds.
- Storage: Store these crackers in an air-tight jar or container for 2~3 weeks.
- Adapted from Delish.
