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Savoury coconut crackers
With a pastry like, crumbly texture, these moreish crackers are great served with dips such as Mexican bean or guacamole. A really good dairy free alternative to the savoury cheese crackers.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings
24
crackers
Ingredients
50
g
ground almonds
90
g
coconut oil
extra virgin, at room temperature or butter
35
g
coconut flour
1
egg beaten
egg substitute link at the bottom
1/2
tsp
ground white pepper
2
tsp
onion powder
1
tsp
paprika
pinch
salt
Instructions
Pre heat the oven to 180 fan, 200 electric or Gas 6.
Place all the ingredients in a bowl, and mash together with a fork until well combined and a dough is formed.
Divide into 24 small balls. Place on two lined baking sheets with plenty of space. Press down to thin rounds.
Prick each cracker twice with a fork. Bake for 10 minutes until golden and crisp.
Leave to cool on the baking sheets.
Notes
For an egg substitute click here