Almond Oat Chickpea Flour Crackers (V, GF)

Crisp & crunchy almond oat chickpea flour crackers that have 6 grams protein per serving! They are vegan, oil-free, gluten-free, and go with everything and anything.

This woman is fueled by crackers.

At least for this morning.

Crackers get a bad rap, not because there is anything inherently wrong with the idea of crackers, but because the products constituting the majority of the cracker shelf at the supermarket are a far cry from crunchy roots.

From MSG to cheez-y powders to nutritionally negligible ingredients, crackers hardly seem like a nourishing snack, let alone a way to power your day or workouts.

That is, unless you make your own. For example, these tasty Power Crackers, comprising a especially-short list of wholesome ingredients–almond flour, oats and chickpea flour–that are reliable on their own, or with your go-to toppings. Like peanut butter. Or hummus, smashed avocado, and/ or anything else you fancy!

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• High protein (6 grams per serving)
• Oil-free
• 5 ingredients (plus optional salt)
• Fast and straightforward to make

Ingredients for the Crackers

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Rolled Oats (or Oat Flour), certified gluten-free, as needed
• Almond flour
• Chickpea flour
• Baking powder
• Non-dairy milk (I used unsweetened almond milk. Use any variety of unflavored milk you prefer)

I like to add about 1/4 teaspoon of salt to the recipe. It is entirely optional, or adjustable, according to your needs and preferences.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Have you made crackers before now? If not, you will be amazed at how straightforward these are to make.

• Preheat oven to 350F (180C).
• Line a large baking sheet with parchment paper.Process the oats in food processor until finely ground.
• Add almond flour, chickpea flour, baking powder, and salt, pulsing to blend. Add the milk, pulsing until blended into a dough.
• Transfer dough to prepared baking sheet and press into rectangle 1/8-inch thick.
• Cut dough into desired shapes, all about the same size (I did 4×1-inch (10×2.5 cm) rectangles; no need to separate the shapes).
• Bake in preheated oven for 12 to 15 minutes until golden brown.
• Using a spatula, carefully separate the crackers on the baking sheet.
• Turn off oven and return sheet to oven. Let crackers remain in oven for 20 to 30 minutes longer (this will make them crisper). Remove from oven and cool completely on sheet.

I love the idea of a savory power bar, and have tried developing a few recipes, but it is still a work in progress.

In the meantime, I intend to share a lot of other ideas for portable, power snacks–mostly savory, some faintly sweet–like these crackers, and so much more. Who says that bars are the only portable power food, anyway?

Happy eating everybody!

FAQ

• How Should I Store the Almond Oat Chickpea Flour Crackers?Store the crackers in an airtight container for up to 1 week, or freeze for up to 1 month.
• How Can I Make the Crackers Crispier?For crisper crackers, replace 1 to 2 tablespoons of milk with the oil of your choice (e.g., olive oil, melted coconut oil, melted butter or ghee, neutral vegetable oil, etc).
• The Recipe Calls for Grinding Rolled Oats. Can I Use Pre-made Oat Flour?Yes! If you have premade oat flour, skip step two (grinding the rolled oats into flour). You will need the same weight of oat flour as rolled oats, which is about 1/2 cup plus a teaspoon of oat flour.

More Straightforward and Yummy Crackers to Make:

1. 3-Ingredient Teff Crackers {vegan, gluten-free)
2. 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
3. Cheese-y Chickpea Flour Crackers {grainfree, vegan}
4. Multi-seed Quinoa Crackers {vegan, gluten-free}