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Beet Crackers (Gluten Free) Recipe

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These Beet Crackers are a delicious and nutritious gluten-free snack, made with blanched almond flour, tapioca starch, ground flaxseed, and pureed beets. They offer a vibrant color and a satisfying crunch, perfect for snacking or pairing with your favorite dips. Easy to prepare and bake, these crackers are a healthy alternative to store-bought snacks.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 60 crackers
  • Category: Snack
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Gluten Free

Ingredients

Dry Ingredients

  • 1 1/2 cups blanched almond flour (140g)
  • 1/3 cup tapioca starch (43g)
  • 1/3 cup ground flax (32g)
  • 1/2 tsp salt

Wet Ingredients

  • 1/3 cup pureed beets (80g)
  • 1 Tbsp olive oil

Toppings

  • Flaked salt (optional topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to get it ready for baking the crackers.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, tapioca starch, ground flax, and salt until evenly blended.
  3. Add Wet Ingredients and Form Dough: Mix in the pureed beets and olive oil. Initially, the dough may seem dry, but continue mixing and knead with your hands until it forms a cohesive ball.
  4. Roll Out Dough: Place the dough ball onto a sheet of parchment paper. Cover with another parchment sheet, then roll out using a rolling pin until the dough is between 1/8 and 1/4 inch thick.
  5. Cut Crackers and Add Topping: Remove the top parchment sheet and cut the dough into squares using a pizza cutter or sharp knife. Sprinkle flaked salt on top if using.
  6. Prepare for Baking: Transfer the parchment with cut crackers onto a baking sheet, keeping the crackers spaced but still connected.
  7. First Bake: Bake in the preheated oven at 350°F for 20 minutes.
  8. Separate and Second Bake: Remove from oven, re-cut along the lines and gently separate the crackers to allow space between each, then return to oven for an additional 8-10 minutes to crisp them up.
  9. Cool Crackers: Take the crackers out of the oven and let them cool on the baking sheet to room temperature; the crackers will harden as they cool.
  10. Store: Once cooled, transfer crackers to a wire rack for further cooling if desired. Store in an airtight container at room temperature for up to 1 week or refrigerate for up to two weeks.

Notes

  • Kneading the dough by hand helps develop the right consistency for rolling and cutting.
  • Pureed beets can be made by cooking fresh beets until tender and blending until smooth.
  • Re-cutting and spacing crackers halfway through baking ensures even crispiness.
  • Store crackers in an airtight container to maintain freshness and prevent moisture absorption.
  • These crackers make a great base for dips, cheeses, or as a healthy snack on their own.

Find it online: https://cheftinaskitchen.com/beet-crackers-gluten-free-recipe/