Description

Veggie Crackers with Dairy Free Spread are perfectly crisp, loaded with garden-fresh flavors, and paired with a creamy, dairy-free spread that everyone will love. This snack is nutritious, customizable, and ideal for any gathering or cozy family afternoon.

Ingredients

Scale

1 cup Almond Flour
1/2 cup Fresh Carrots, finely grated
1/2 cup Fresh Spinach, chopped finely
2 tbsp Ground Flaxseeds
2 tbsp Avocado Oil
1/4 cup Raw Cashews, soaked
2 tbsp Nutritional Yeast
1 tbsp Lemon Juice
1 tsp Dried Oregano
1 tsp Dried Thyme
1/2 tsp Sea Salt

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Instructions

Soak the raw cashews in warm water for at least two hours
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper
Mix the almond flour, ground flaxseeds, dried herbs, and sea salt in a large bowl. Stir in the grated carrots and chopped spinach. Add the avocado oil and a tablespoon of water, mixing until a firm dough forms
Roll out the dough between two sheets of parchment paper until about 1/8 inch thick
Remove the top parchment and score the dough. Bake for 20-25 minutes until golden brown. Cool completely on the pa
Blend the soaked cashews, nutritional yeast, lemon juice, and garlic in a high-speed blender until smooth. Adjust the water for desired consistency
Snap the crackers along scored lines, serve with the creamy spread

Notes

To enhance crispiness, ensure the dough is rolled thinly and cool the crackers completely on the pan.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 185 kcal
Sugar: 2g
Sodium: 50mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg