• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Nourish Every DayNourish Every Day

healthy recipes and natural nutrition

  • Home
  • About
    • Nourish Everyday
    • My Story
    • Site Info and Privacy Policy
  • Services
    • Work With Me
    • Press
  • Recipes
    • View All Recipes
    • Breakfast
    • Healthy Baking
    • Main Course
    • Salads and Sides
    • Desserts and Sweets
    • Snacks and Bites
    • Smoothies and Drinks
  • Blog
    • View All Blog Posts
    • Nutrition Tips
    • Wellness
    • Lifestyle
    • Interviews
    • Book Review
    • Recipe Round Ups
  • Resources
    • My Every Day Essentials
    • Optional Extras – Supplements + Superfoods
    • Healthy Grocery List Download
    • Blogging and Food Photography Resources
  • Contact

Easy Crunchy Flaxseed Crackers

March 10, 2015 by Monique 78 Comments

Jump to Recipe Print Recipe

These easy crunchy flaxseed crackers come together quickly in one bowl and with only a handful of ingredients! No need for fancy equipment, they’re oven baked! Gluten free, grain free and dairy free.

Easy Crunchy Flaxseed Crackers {gluten free, grain free, egg free, vegan, paleo, sugar free} - recipe by Nourish Everyday

Once you make these crunchy flaxseed crackers, you can seriously crack down on your fancy store-bought crackers budget.  They are so crunchy and tasty. AND completely free of gluten, dairy and sugar… heck, they don’t even have any eggs in them, so they are vegan-friendly too. And they are SO easy to make, with only two or three main pantry ingredients to mash together with a little water, plus seasonings of choice.

I have given you two options for these crackers – you can either make plain flaxseed crackers or make flaxseed & almond ones. The almond ones are a bit lighter and sweeter tasting than the plain flaxseed, but both are great! And you can adjust the flavour by adding different herbs and spices, of course. Enjoy them with your fave dip (maybe this bright Beetroot & Lentil one!)

Crackers smell burnt? Read this update!

UPDATE JUNE 2018: A note on oven temperature. I have had some feedback that sometimes the crackers come out smelling strange, and potentially I think this may be burned flaxseed. I have reduced the oven temperature from 190C to 180C, however if you have a really hot/unpredictable oven, or you get a burned result, try reducing the oven to 160C and baking for slightly longer so the crackers dry out. Unfortunately ovens are all set a bit differently and hold heat differently! I’ve moved house since I first posted many of the recipes on my blog and I have found I have had to adjust temperatures and cooking times slightly for a few things.

Easy Crunchy Flaxseed Crackers {gluten free, grain free, egg free, vegan, paleo, sugar free} - recipe by Nourish Everyday

Easy Crunchy Flaxseed Crackers {gluten free, grain free, egg free, vegan, paleo, sugar free} - recipe by Nourish Everyday
4.7 from 20 votes
Print

Easy Crunchy Flaxseed Crackers

These easy crunchy flaxseed crackers only require a few ingredients, they make a great healthy snack! Vegan, gluten free and paleo.

Course Snacks and Bites
Categories gluten free, paleo, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 crackers, approximately

Ingredients

  • 1 cup ground flaxseed (or half flax, half almond meal)*
  • 2 tbsp chia seeds
  • 1/2 cup water
  • 1/2 tsp salt - OPTIONAL
  • 2-3 tsp dried herbs & spices of choice - OPTIONAL

Instructions

  1. Preheat oven to 180 C. Prepare a large baking tray by lining with baking paper.

  2. Combine all dry ingredients in a mixing bowl.

  3. Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms.

  4. Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. This requires some patience and pushing the dough back together if it breaks up a bit. But getting it nice, even and thin ensures crunchy crackers, and won't take you that long.

  5. Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This will ensure you can break the end result into nice tidy pieces.

  6. Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

  7. Remove from oven and allow to cool completely, then break into crackers.

  8. Store in an airtight container for up to two weeks.

Recipe Notes

*UPDATE JUNE 2018: A note on oven temperature. I have had some feedback that sometimes the crackers come out smelling strange, and potentially I think this may be burned flaxseed. I have reduced the oven temperature from 190C to 180C, however if you have a really hot/unpredictable oven, or you get a burned result, try reducing the oven to 160C and baking for slightly longer so the crackers dry out.

*Another option is to use 1 cup of ground LSA to make these crackers – i.e. linseed, sunflower and almond meal.

*Baking tray size: mine is about 30cm x 50cm – the mix doesn't cover the whole tray. I don't care about the shape of my crackers (I like the mismatched rustic shapes!) so I just smooth out the dough into a blob shape on the tray. You could trim the edges of the dough using a knife so the dough forms a perfect rectangle, then cut evenly-sized crackers in, if you prefer.

*Please note, it is really important to get the mixture thin and even, so the crackers dry out enough during the baking process to become “crackers”.  If they are too thick they will be chewier! If you find that most of the crackers are cooked through but a few right in the centre of the tray are a little soft, you can just bake those few again for 5-10 minutes until they've dried out more.

Easy Crunchy Flaxseed Crackers {gluten free, grain free, egg free, vegan, paleo, sugar free} - recipe by Nourish Everyday

Easy Crunchy Flaxseed Crackers {gluten free, grain free, egg free, vegan, paleo, sugar free} - recipe by Nourish Everyday

Filed Under: Recipe, Snacks and Bites

Previous Post: « Vegan Roasted Pumpkin Seed Pesto
Next Post: Tips for Reducing Belly Bloat »

Reader Interactions

Comments

  1. Siobhan O'Farrell says

    February 18, 2019 at 5:59 am

    I’ve made these a number of times and they are lovely. Yes i turned down the oven temp slightly and worked a treat. Ib love them.

    Reply
  2. Amanda Swenty says

    January 30, 2019 at 3:30 am


    Yummy, so delicious!! Mixed them with everything bagel seasoning, like 2 tbsp and I can’t stop eating them

    Reply
    • Monique says

      February 6, 2019 at 5:20 pm

      Thank you so much for your sweet feedback Amanda, it means a lot to me that you took the time to comment! Glad to hear you are enjoying the recipe 🙂

      Reply
  3. Nina says

    October 16, 2018 at 9:39 pm


    Hello! I absolutely love these crackers they are delicious and so healthy. I’ve made them a few times but they come out very very crispy, like difficult to eat! Perhaps I am making them too thick? I love the flavour though and want to get it right. Thanks 🙂

    Reply
    • Monique says

      October 17, 2018 at 2:29 pm

      Hi Nina, thanks so much for your feedback 🙂 Wow, I have never heard of them coming out that crispy before! They are quite crunchy, haha but I hope not so unbearable. You could try making them thinner so they are a little easier to snap, you shouldn’t break your teeth on them! They are supposed to be flattened/rolled out quite thin.

      Reply
  4. Lil says

    October 8, 2018 at 3:52 am


    I love these crackers!! Twice I’ve made them with zahatar spices–cumin, sumac, thyme, sesame seeds, and a few cloves of pressed, fresh garlic. Added a little olive oil just because. YUM!!! I let the oven cool down with the crackers still in to ensure they got dried out completely.

    Reply
    • Monique says

      October 17, 2018 at 1:58 pm

      Hi Lil, thank you so much for your positive feedback, I really appreciate it 🙂 Yum, I love zaatar spices, they would be so yummy in these crackers. Leaving them in the oven to dry out is also such a great tip!

      Reply
  5. Lucy says

    October 5, 2018 at 9:40 pm


    A lovely recipe. In our household we use a ratio of 1:1 Black Chia and LSA. For liquid component, we use tomato juice or veggie stock. We will be adapting it for school lunches though. I am thinking of adding some hemp seed to the mix.
    Baking paper really speeds the process along. If you have a dehydrator, the recipe can be made raw and you can add dulse flakes for a lovely smoked note. Love your blog!

    Reply
    • Monique says

      October 17, 2018 at 1:54 pm

      Hi Lucy, thank you very much for your comment and for your leaving some interesting variations on this recipe! I am going to try it with veggie stock; that’s such an easy, clever way to add flavour to the crackers. And yes, definitely recommend using baking paper, so much easier! 🙂

      Reply
  6. Ashley says

    August 16, 2018 at 6:28 am


    I’ve made these twice now. They are simple and the perfect thing to make when I’m craving something crunchy to dip in my hummus and I’m sick of carrots.

    Reply
    • Monique says

      September 26, 2018 at 2:49 pm

      Thank you so much for your comment Ashley, I really appreciate it 🙂

      Reply
  7. Heidi says

    August 2, 2018 at 9:37 am

    I put a sheet of baking paper over the dough and rolled it out to the required thickness, then tidied up the edges. (Indian shops sell very thin rolling pins for chapattis, etc. and one of these is perfect because it’s light and easy to manipulate.)

    BTW the font in the section for leaving a comment is tiny, and it’s very hard to see typos.

    Reply
    • Monique says

      August 10, 2018 at 3:15 pm

      Hi Heidi, thank you for the tip on the rolling pins! And sorry about the comment text – I will see if I can get my web developer to help me fix it 🙂

      Reply
  8. Nicole says

    July 14, 2018 at 9:53 am

    Just made these and they are delicious! I can’t wait to try different flavor combinations. I made these with the half flax/half almond flour, rosemary, roasted garlic, and sea salt.

    Reply
    • Monique says

      July 16, 2018 at 10:44 am

      That sounds like a delicious flavour combination! My favourite way is to use half almond flour and half flax too 🙂

      Reply
  9. Rayanne says

    July 11, 2018 at 6:24 am

    I added garlic and sesame seeds to mine. They became an instant favorite!!!
    I’ll be travelling to Disney World with my family soon, and I wanted some yummy, healthier snacks to take with me. These will be on my lunch box for sure! Thank you!

    Reply
    • Monique says

      July 12, 2018 at 4:07 pm

      Hi Rayanne, thank you so much for your lovely message! These crackers are proving quite popular and I’m very happy to hear that they are turning out well for everyone! Enjoy your holiday 🙂

      Reply
  10. Cynthia says

    July 6, 2018 at 8:12 am


    Do I have to use parchment paper for this recipe.
    Also, is parchment paper waxed paper? That would melt, wouldn’t it?
    Thanks for the awesome recipe and blog.
    I’m looking for Keto and Paleo (low carb, high fat recipes). Thanks!

    Reply
    • Monique says

      July 6, 2018 at 7:27 pm

      Hi Cynthia, I would definitely recommend using parchment paper for this recipe, so the crackers don’t stick to the tray. Parchment paper is coated with a heat-proof coating to help it stay nonstick. In Australia where I am it is specifically called “baking paper” – I am not sure if this is the same where you are? I would just check the packaging to make sure the paper is suitable for baking. Thank you for your lovely message 🙂

      Reply
    • Kelly Macaluso-Palubiak says

      August 4, 2018 at 9:33 am


      Good question… not the same thing. Don’t use Wax paper! That will burn. Look for parchment paper at the store in the same section (similar packaging) as wax paper.

      Reply
  11. Sharon L. Rael says

    July 3, 2018 at 12:53 pm

    What oven temp do you use for fahrenheit?

    Reply
    • Monique says

      July 3, 2018 at 4:21 pm

      Hi Sharon, 180 degrees Celsius is about 350 Fahrenheit, and 160 Celsius is 320 Fahrenheit. 🙂

      Reply
  12. Birte Grenyer says

    July 2, 2018 at 7:36 pm


    HI. Wonderful recipe. To flatten out crackers just use parchment paper over the top and flatten that way. You will get uniform thin crackers. Yum, yum. 🙂

    Reply
    • Monique says

      July 3, 2018 at 4:15 pm

      Thank you so much for your positive feedback, Birte! Yes, that is the best way to get flat crackers for sure, wish I had known that from the start 🙂

      Reply
    • ChapelHillBetsy says

      July 8, 2018 at 8:24 pm


      I have a mini roller that I use to press out the cracker batter evenly. I just press it right over the top sheet of parchment.

      Reply
  13. Anne says

    June 19, 2018 at 3:37 pm

    Hey! This looks like a marvellous recipe. Unfortunately, mine came out smelling almost like fish. I’m thinking this might be burnt flax seed oil? The ground flax I used is less than a month old and had been kept in the fridge. Not too sure about eating this batch. Suggestions ? Will try again…

    Reply
    • Danielle M. Wilson says

      June 22, 2018 at 12:21 pm


      Mine also came out a tad bit fishy smelling, but I know I overbaked mine by a few minutes and the edges were a bit burnt. I suspect because the flaxseeds are so oily, it altered the state of the oil? Just a thought. Of course, if you didn’t burn yours even a little (I didn’t burn so much as oberbajed) that doesn’t help you any!

      Reply
      • Monique says

        June 24, 2018 at 2:52 pm

        Hi Danielle, thank you for your helpful feedback! I agree with you – I think the oil gets burned. I have suggested reducing oven temperature and letting the crackers bake for slightly longer to dry out. 🙂

        Reply
    • Monique says

      June 24, 2018 at 2:48 pm

      Hi Anne, thank you for your message and I’m sorry this recipe hasn’t turned out well for you. I think this might have to do with the oven temperature – since I first posted this recipe on my blog I’ve moved house and changed ovens…and I think when the oven is a bit too hot, the flax burns and you get that smell. I would recommend reducing the oven temperature to 160 C and baking for a slightly longer time, until the crackers have dried out sufficiently. Let me know if this helps?

      Reply
    • Sara says

      August 22, 2018 at 8:48 am


      Hey! I wanted to reply because I also had this fishy problem. Funny enough, I had made them tonight to go with a dill pickle dip (which turned out a bit like fancy tartar sauce…) so the fishiness worked out in my favor 😂 SOOOO if the fishy thing happens again, I suggest you look up “4 ingredient dill pickle dip” on pinterest.

      Reply
  14. Julie says

    June 17, 2018 at 10:16 pm


    I am so excited to try this recipe, I think I will even give it a go tonight:) Thank you!

    Reply
    • Julie says

      June 18, 2018 at 12:19 am

      Update: the crackers are so tasty, I just took out of the oven 2 trays. Now I have to purchase lots of ground flexseed, I will not give up on these easily.

      Reply
      • Monique says

        June 18, 2018 at 10:53 am

        Hi Julie, thank you for your really lovely comments, it made me smile to see the two comments pop up like that! Amazing. I’m very happy you like this recipe!

        Reply
  15. Ashley says

    June 6, 2018 at 9:21 am

    Just found this recipe and I’m so excited to go home and try it tonight! I bet they will be amazing using Everything Bagel seasoning!

    Reply
    • Monique says

      June 6, 2018 at 2:25 pm

      Thanks Ashley! Oh I wish wish wish we had everything bagel seasoning here in Australia! I have had it when visiting the US and it is damn amazing, you are right it would be great in these crackers 🙂

      Reply
      • Karen says

        July 27, 2018 at 12:10 am


        I made these crackers for band camp. They are wonderful! Thank you so much for sharing.

        Food Network has a wonderful recipe for Everything Bagel Seasoning.
        1/4 cup sesame seeds
        1/4 cup poppy seeds
        3 Tablespoons dried onion flakes
        3 Tablespoons dried garlic flakes
        2 Tablespoons coarse sea salt
        Toss everything together in air tight container. This can be stored for up to 1 month. This is wonderful, however the next time we make it we are cutting the sea salt down to 1 Tablespoon maybe less since it was a bit salty.

        Reply
        • Monique says

          July 27, 2018 at 7:22 pm

          Karen – thank you SO MUCH for leaving me the directions for everything bagel seasoning! This is amazing 🙂 I’m so excited to try this out! I’m also very happy to hear you liked the crackers!

          Reply
  16. Carol says

    June 5, 2018 at 5:15 pm


    Great simple recipe. I used LSA, tblsp chia and tblsp hemp seed, 1/2 tsp garlic powder and 1/2 tsp of onion powder. Rolled out between parchment paper. i might break down into 2 next time so the middle bakes crisper but tgey turned out nice. i might add the salt next time thpugh and experiment with herbs as well!

    Reply
    • Monique says

      June 6, 2018 at 2:24 pm

      Thank you so much for the feedback Carol 🙂 I really like making these with LSA too as I think it’s a nicer flavour than just plain flax, though herbs and spices make things even better! So glad you enjoyed them!

      Reply
  17. allison says

    April 28, 2018 at 2:50 pm

    I want to try this recipe, but I’m wondering what would be as far as dried herbs/spices to add. Suggestions?

    Reply
    • Monique says

      April 28, 2018 at 5:11 pm

      Hi Allison, some suggestions are: (i) dried rosemary, thyme and sea salt; (ii) dried garlic, italian herb mix, salt and pepper or (iii) dried powdered cumin, coriander, paprika and sea salt. 🙂

      Reply
  18. Aki says

    April 26, 2018 at 1:04 pm

    I wonder if flaxseed meal is the same as ground flaxseed? I will give it a go as that’s the only thing I have at the moment!

    Reply
    • Monique says

      April 26, 2018 at 3:29 pm

      Hi Aki, yes that’s the same thing! Hope they turn out well for you 🙂

      Reply
  19. Vasu says

    April 26, 2018 at 10:10 am


    Monique…Oh wow! This is super awesome for keto!

    1c flax seeds–total Carbs=49g,dietary Fiber=46g
    2 tbsp chia…12 grams carbohydrates and 11 grams of fiber.
    So for the whole recipe, you end up with 4 net carbs! Woo Hoo!!! Gonna try this out tomorrow!!

    Reply
    • Monique says

      April 26, 2018 at 3:37 pm

      🙂 Very happy to hear you’re so excited about this recipe Vasu! I hope they turn out well for you. They work really well loaded up with lots of seasoning so don’t be afraid to incorporate dried herbs and spices into the mixture. And make sure you flatten out the mixture nice and thin!

      Reply
  20. Amy says

    April 16, 2018 at 1:31 pm

    These crackers are about 700 calories!

    Reply
    • Monique says

      April 17, 2018 at 2:54 pm

      Hi Amy, yes these crackers would be relatively calorie dense as they are made from seeds, however they are packed full of healthy fats and loads of fibre. I assume the 700 calorie estimate you have reported is for all of the crackers; I probably wouldn’t eat them all at once 🙂

      Reply
      • Karen says

        August 30, 2018 at 4:35 am

        Hi are these crackers low carb please

        Reply
        • Monique says

          September 7, 2018 at 4:31 pm

          Hi Karen, yes they are low carb 🙂

          Reply
  21. Marie-Claude says

    March 26, 2018 at 1:02 am


    Turned out wonderfull!

    Reply
    • Monique says

      March 26, 2018 at 11:08 am

      Thanks so much for letting me know, Marie-Claude! 🙂 Very happy to hear it.

      Reply
  22. OLGA says

    March 19, 2018 at 8:21 am


    Did not come out…very crumbly and I followed this to a T.

    Reply
    • Monique says

      March 19, 2018 at 9:53 pm

      I’m so sorry to hear that Olga, I have had great success with this recipe and the feedback I’ve had has been quite positive. I hope you might give them another go sometime! Maybe they just needed a little extra water.

      Reply
  23. Siobhan O'Farrell says

    March 7, 2018 at 8:31 pm

    These look great and there is plenty of detail in the instructions. Can’t wait to try this recipe.
    Thanks.

    Reply
    • Monique says

      March 9, 2018 at 12:39 pm

      Hi Siobhan, thank you for your comment 🙂 Hope you enjoy the recipe!

      Reply
  24. Tim says

    February 7, 2018 at 11:35 am

    This elevated my lifestyle. Thank you.

    Reply
    • Monique says

      February 8, 2018 at 7:26 am

      Aw Tim! Thank you so much for this lovely feedback! Very happy to hear it 🙂

      Reply
  25. Mary M says

    February 3, 2018 at 5:36 am

    Very excited to try this recipe. NOW those 2 dips in the picture look divine. Can you share those recipes too?

    Reply
    • Monique says

      February 4, 2018 at 5:22 pm

      Hi Mary! Thank you so much for your lovely comment, I’m excited that you’re excited about this recipe! The dips in the picture are homemade hummus with special toppings… I will have to put them up soon 🙂

      Reply
  26. Lisa says

    January 11, 2018 at 9:40 am

    Is there a nutrition breakdown for these? Or can you recommend one to use?
    Thanks

    Reply
    • Lisa says

      January 11, 2018 at 9:42 am

      Clarify- Can you recommend a nutrition calculator if you don’t already have a break down.

      Reply
      • Monique says

        January 12, 2018 at 9:47 am

        Hi Lisa, I do not have a breakdown of this recipe (I don’t have them for my recipes, sorry) but you could try a fitness tracker website like myfitnesspal.com or there’s also a recipe analyzer called happyforks.com where I think you can just copy/paste the recipe in 🙂 Let me know what you end up using as it’s good to know! Thanks!

        Reply
        • ChapelHillBetsy says

          July 8, 2018 at 8:34 pm

          This is what happyforks,com came up with:
          https://happyforks.com/analyzer/result

          Reply
          • Monique says

            July 11, 2018 at 9:31 pm

            Thank you! 🙂

  27. Linda says

    November 19, 2017 at 7:03 pm

    Help!

    These are awesome, but mine have a plastic smell to them…
    I used fresh ground flax & chia. I keep flax in the freezer and grind when needed. The expiration date is 2020.
    I’m afraid to eat any more….

    Any suggestions, or do they have a unique odor?

    Reply
    • Monique says

      November 19, 2017 at 11:20 pm

      Hi Linda, thank you for your message. I am not aware of the crackers having a plastic smell to them, that does sound unusual to me! But it sounds like you’re using very fresh, quality ingredients. Did you add any herbs/spices that might affect the smell? If it makes you uncomfortable eating them, you may have to test another batch.

      Reply
    • Ashley P. says

      March 15, 2018 at 4:40 am


      Did you use wax paper instead of baking paper? I’ve done that before and wondered where the awful smell came from!

      Reply
  28. Jennifer says

    September 23, 2017 at 9:19 pm

    They’re in the oven and smelling divine! I mixed the dough in my food processor.I added green za’atar(roasted thyme and sesame seeds). I rolled them between 2 sheets of parchment paper to get them really thin. Thank you for a great recipe!

    Reply
    • Monique says

      September 23, 2017 at 11:12 pm

      Hi Jennifer, thank you so much for taking the time to leave a comment! I really appreciate it 🙂 And an amazing great tip about rolling them out between parchment paper – would you believe I’ve never tried that before with this recipe?! Definitely doing that next time, that’s so easy!

      Reply
    • Alison Kay Veig says

      November 7, 2017 at 4:59 am


      That sounds even better

      Reply
  29. BG says

    September 13, 2017 at 7:17 pm


    I made this recipe and it was delicious! I used whole flax seeds (instead of ground) – and for herbs about 1/2 tsp. Montreal Steak seasoning, 1/2 tsp. garlic powder, 1 T. dried chives. I omitted salt for dietary reasons There are maybe changes I would make next time: reducing the seeds and adding some of the flour & keeping the salt in (both as you suggested) and perhaps turning the oven down to 325 degrees F (from 375) halfway through to reduce chance of burned edges. They turned out so good, I may make them to give as gifts. Thank you for a wonderful, heart healthy, and easy recipe!

    Reply
    • Monique says

      September 16, 2017 at 4:08 am

      Thank you so much for this detailed comment! I’m so glad you liked this recipe 🙂 Yum I bet they would have been awesome with whole flax seeds, the texture would be great and they’d look so pretty. I’ll have to give that a go myself!

      Reply
      • Susan Johnson says

        November 28, 2017 at 6:50 pm

        Keep in mind your body can’t break down whole flax seeds, so you’re missing out on nutrients using whole seeds. You could do a combo of whole and ground for nutrition and texture.

        Reply
        • Monique says

          November 28, 2017 at 9:24 pm

          Hi Susan. This recipe actually calls for ground flaxseed to make these crackers, not whole. 🙂

          Reply
  30. Ayana says

    January 12, 2017 at 12:36 am

    They are in the oven now looking so delicious. I’m not sure if they will be chewy or crunchy but I’m excited either way. I’m going to eat them with some olives and aged cashew cheese. Delicious

    Reply
    • Monique says

      January 12, 2017 at 7:15 am

      Hi Ayana, thank you so much for stopping by to leave a comment! It makes me so happy when people take the time to do this 🙂 I really hope you enjoy the crackers, your choice of toppings sound delicious!! Monique 🙂

      Reply
  31. Ola says

    December 31, 2016 at 4:39 pm

    Hi! Do you think it’s possible to use coconut flour instead of almond one? I just bought a new pack of coconut flour and I’m eager to try it out 😉 Super recipe and blog! Best

    Reply
    • Monique says

      January 1, 2017 at 11:14 am

      Hi Ola! I love coconut flour but I would not recommend substituting coconut flour in for almond flour here. Coconut flour has a very different flavour, and more significantly coconut flour is much more absorbent & crumbly than almond flour. It would produce a very different result and I’m not sure the crackers would come together. I would say save the coconut flour for something different (I have some other recipes with coconut flour if you want to try those) 🙂 Monique

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

HELLO

Monique Cormack

I'm Monique, student nutritionist (and part-time lawyer!) and creator of Nourish Every Day. I share my favourite healthy recipes, nutrition articles and tips. Thanks for stopping by!

FOLLOW

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

MY INSTAGRAM

  • | TURMERIC CAULIFLOWER BUDDHA BOWL | In case you missed it in my instagram stories on Thursday...we are HOME with the boys now! 👶👶 You can bet that I have not attempted arranging a bowl this pretty just yet, but I have actually managed to cook, go for a walk, and use a face mask. Can I keep that up?! Who knows. I’ve been awake for far too long today already... Meanwhile, if you’d like to make this turmeric cauliflower bowl (that has a maple tahini dressing) you can find the recipe on my blog here -> nourisheveryday.com/roasted-turmeric-cauliflower-buddha-bowls/ 💙 #buddhabowl #turmeric #eattherainbow #plantbasedfood
  • | GLUTEN FREE VEGAN BUCKWHEAT BREAD | I’m pretty certain that I’m not going to get a shed ton of time to bake things in the first few weeks I’m back at home with the boys, but I am hoping to make a loaf of bread or two. Maybe one savoury, one sweet? -
This Vegan Buckwheat Bread is still the most popular recipe on my website after many years, with hundreds of comments attached to it. I still receive personal emails about it! Honestly, I’m not sure why I bother trying out new things now, because clearly my creativity has already peaked. -
It’s very easy to make, you just combine some flours and seeds together in a bowl, let them sit a bit then bake it. I might be able to manage that at some point! If you want to try the recipe you can find it at nourisheveryday.com/vegan-buckwheat-bread/ #buckwheatbread #glutenfreebread #glutenfreebaking
  • | ALMOND CHOCOLATE MUG CAKE | For those of us with a hankering for chocolate cake on Valentines Day but who only have a few minutes to spare, maybe a chocolate mug cake might take your fancy? This almond flour chocolate cake serves one just perfectly and is ready in no time!
-
This recipe has been getting lots of positive feedback lately so I’m thinking it’s time to sample it again myself! Top with coconut yoghurt and berries. You can find the recipe on my blog at nourisheveryday.com/almond-chocolate-mug-cake-healthy/ ❤️ #mugcake #chocolatecake #glutenfreefood
  • Thank you so much, so so much, for all the sweet messages and support I received on my post yesterday. It is the most heartwarming thing to read. I am going to tell my boys all about it at the hospital today ❤️ And, I’m going to reply to every single one of you, even though it will take me a little while so pls be patient!As I ease back into some social media and blogging stuff, I thought I might start by sharing some snaps and links to my most popular blog recipes over the next few weeks, to remind myself of all the yummy things to cook as much as I’m reminding you guys!
Here’s a bowl of creamy porridge with some of my fave toppings (raspberries, PB and pumpkin seeds). It’s been months since I’ve sat down to a comforting bowl of stove top porridge and even longer since I’ve worn those jeans 😂 But one day I’ll be enjoying both again! #twinmum #newmum #porridge #healthybreakfast
  • 🌟LIFE UPDATE 🌟 You may have noticed (or not) that I completely dropped off social media mid-December 2018. At the time, I had just entered my 3rd trimester of a twin pregnancy.
•
While I was blessed by a relatively easy pregnancy in the early stages, at 24 wks a complication was picked up that worsened in December when I hit 27 wks. I spent almost a month in bed in hospital. I lost all interest in social media, fearing I would lose my babies.
•
Exactly one month and one day ago today, I gave birth to my twin boys. Arriving almost 9 wks early (so at 31+2 wks pregnant), my tiny babies joined us even though I tried my hardest to keep them baking as long as possible.
•
The last few months of my life have been some of the toughest I have ever experienced. There has been anxiety, grief and sadness on a previously unknown scale. But there has also been the deepest amazement, joy and profound love, because I have two little sons to hold. I can’t explain the love I feel. It took me so long to fall pregnant (more on that another time) and I know that there are many beautiful women in this world who long to be pregnant too. •
My little boys are still in hospital, we hope we can take them home soon. I’m not quite ready to start blogging new things again especially as I spend all day at the hospital, but I’m ready to share my news and maybe post the occasional thing on social media. •
Meet my beautiful warriors, Leo and Max. Say a little prayer for them 💙
  • Hello Friday 👋 Another pre-Christmas week gone by and I’m no more organised than I was at the beginning of the week...whoops!
🎄
I had a little rant over on my Instagram stories a few days ago about all the rubbish I seem to see in the media around this time of year. All these articles about low-fat Christmas recipe swaps, how to avoid weight gain, how to lose weight in a week for your upcoming party, how to detox after Christmas Day...and I just want you to know that all of this stuff is useless bullsh*t. 🎄
Just let Christmas be a time you make your favourite foods and share them with people you love. Actually the whole point of a holiday is not about stuffing your face or desperately trying to avoid stuffing your face. Just have what you want (and probably, that will end up being a mixture of things, you’ll end up eating some fruit or a salad/veg or two in there), do what you want and do you know what, soon enough the festive season is gone and so is that opportunity to celebrate! 🎄
Don’t worry about food or diets or weight. Have a “healthy” Christmas by enjoying yourself and enjoying a holiday. It really will all be okay if you DON’T make a low-fat pudding, you eat half a kilo of Christmas ham and you don’t do a “detox” post-Christmas, I promise!! 🎄
(p.s. picture is of my apple zucchini snack cake, a recipe on my blog!) #christmasfood #healthyholidays #eatallthethings #wellbeing
  • 🌱 recipe: Pesto Pulse Pasta with Roasted Zucchini 🌱 We have fallen in love with @sanremopasta Pulse Pasta (#ad) in our house. It's made from legumes like chickpeas, lentils, peas and borlotti beans rather than wheat. As well as making it gluten free, this means it is made of over 20% protein and it's an excellent source of fibre. Not hard to see why it took out Product of the Year 2019 in the rice and pasta category! Luckily it also tastes good and my regular-pasta eating husband loves it too. Try it out in this recipe for Pesto Pulse Pasta! I'll pop the ingredients below and continue recipe in the comments. #SanRemoPasta #pulsepasta #glutenfreepasta #productofyearPesto Pulse Pasta with Roasted Zucchini:Ingredients:
2 cups (measured dried) San Remo Pulse Pasta,
2 tbsp basil pesto,
1 large or 2 small zucchini,
1 lemon,
2 handfuls of rocket,
3 tbsp pine nuts, toasted,
Handful of parmesan cheese (about 25 grams),
Extra virgin olive oil,
Salt and pepper...
  • Just the morning for my Strawberry Shortcake Smoothie which is made with:
✨frozen strawberries ✨cashews
✨oats (optional)
✨vanilla protein powder ✨almond milk (or any milk of choice)
So dreamy and delicious. Full recipe is on my blog (link is in my profile). Meanwhile, I’m headed for a chilled out Sunday, haven’t been feeling too well this week so have been taking it really easy. But considering I haven’t planned anything for Christmas yet perhaps it’s time I got my butt into gear and bought some pressies, so online shopping might be on the cards!! #strawberrysmoothie #strawberryseason #smoothierecipe #healthysmoothie
  • [reposted just now because picture was broken! please like & love again 💕] Probably time for me to share something with a little bit of a Christmas feel to it on here 🎄 These cranberry & date chocolate truffles are so yum especially when you go to the extra effort of dipping them in dark chocolate! Perfect for making in advance of any celebrations, you can keep them in the fridge for ages. Also, someone left a comment on my blog telling me they’re very good if you soak the dried fruit in a little splash of rum first too...so as long as you’re old enough that might be something worth doing too! Have a beautiful Friday! #chocolatetruffles #blissballs #glutenfreefood #chocolatelove #christmasrecipes

Visit the @nourish_everyday Instagram

AFFILIATE

POPULAR POSTS

  • No Food Processor Protein Balls No Food Processor Protein Balls
  • Easy Crunchy Flaxseed Crackers Easy Crunchy Flaxseed Crackers
  • Gluten Free Vegan Buckwheat Bread Gluten Free Vegan Buckwheat Bread
  • Healthy Almond Chocolate Mug Cake Healthy Almond Chocolate Mug Cake
  • Roasted Turmeric Cauliflower Buddha Bowls Roasted Turmeric Cauliflower Buddha Bowls

Footer

QUICK LINKS

  • All Recipes
  • Blog Articles
  • Breakfast
  • Main Course
  • Salads and Sides
  • Healthy Baking
  • Desserts and Sweets
  • Snacks and Bites

COME PIN WITH ME

LET’S CONNECT

Facebook
Instagram
Pinterest
Bloglovin'
my foodgawker gallery

Copyright © 2019 · All Rights Reserved · Created with Duelling Pixels