These tigernut flour crackers are thin and crispy and have a nutty, buttery flavor (although they're both nut free and dairy free). They're made from tigernut flour, seeds and spices. Furthermore, this healthy cracker recipe is free from top allergens, paleo, vegan, nut-free and has no added sugar.
One of my favorite Paleo baking flours is tigernut flour. Over the years, I've slowly created more and more recipes with this grain free flour. Including: tigernut flour chocolate cake, pancakes, cupcakes and even crackers like these tigernut flour crackers.
These crackers are thin and crispy, great for snacking or packing in school lunches. Although they're nut free, they have a nutty flavor thanks to the tigernut flour.
Why You'll Love these Paleo Tigernut Flour Crackers
- paleo and vegan friendly
- nut free - great crackers for packing in school lunches
- gluten and grain free - made without wheat flour
- dairy free and egg free
- easy to make
This tigernut cracker recipe is one the whole family will enjoy snacking on. Dip them in mashed avocado or hummus, slather them with a dairy free cream cheese or enjoy them plain.
Ingredients in Tigernut Flour Crackers
These tigernut flour crackers are made from paleo and vegan friendly ingredients and are completely nut free. Here's a list of what you need:
- tigernut flour
- raw sunflower seeds
- tapioca flour
- chia seeds
- sesame seeds
- dried basil
- dried thyme
- salt
- olive oil
- water
How to Make Tigernut Flour Crackers
Homemade crackers are easy to make and just as tasty as store bought ones.
First, preheat your oven to 350 degrees F.
In a food processor, combine the tigernut flour, sunflower seeds, tapioca flour, chia seeds, sesame seeds, basil, thyme and salt. Process the ingredients to a fine flour.
Next, add in the olive oil and water. Process the mixture until well combined.
Use your hands to roll the mixture into a ball, then flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough between the parchment until the dough is about ⅛" thick (or thinner).
Use a knife or pizza cutter to cut the dough into cracker shapes.
Next, place transfer the crackers (on the parchment) to a baking sheet. Bake in the oven at 350 degrees for 10 minutes. Then, flip the crackers and cook another 3-5 minutes.
After baking, let the crackers cool on the baking sheet for about 5 minutes then transfer them to a wire cooling rack.
Cool completely before placing them in a sealed storage container.
Storage
These paleo cracker are best stored in an air-tight container at room temperature. They are best eaten within a week.
FAQ
Tigernut flour comes from tigernuts, which are small, round root vegetables. They have a naturally sweet taste and hard, rough outer shell. In addition, tigernuts are rich in prebiotic fiber, making them beneficial for the gut.
Tigernut flour is made from peeled tigernuts that have been ground into a fine flour. It is naturally gluten free, grain free, paleo and vegan friendly.
As gluten and grain free baking has become more popular, more and more tigernut flours have become available. The two brands I recommend include:
Anthony’s Organic Tigernut Flour
Organic Gemini Tigernut Flour
Both of these brands produce a high quality, finely ground, organic tigernut flour. I've had great success in baking with each of these products.
More Paleo Vegan Cracker Recipes
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Tigernut Flour Crackers (Nut Free)
- Prep Time: 15 min
- Cook Time: 13 min
- Total Time: 28 minutes
- Yield: 2 dozen crackers
Description
Nut free, grain free tigernut flour crackers. A naturally sweet, nutty cracker recipe great for snacking.
Ingredients
- ⅓ cup tigernut flour (36g)
- ¼ cup raw sunflower seeds
- 2 Tbsp tapioca flour
- 1 tsp chia seeds
- 1 tsp sesame seeds
- 1 tsp dried basil
- 1 tsp dried thyme
- ¼ tsp pink salt
- 1 Tbsp olive oil
- 1 Tbsp water
Instructions
- Preheat oven to 350 degrees F.
- In food processor, combine all dry ingredients. Blend.
- Add in wet ingredients. Blend until well combined.
- Remove dough, roll into a ball and flatten on parchment paper. Roll dough between 2 sheets of parchment using a rolling pin. Crackers should be no more than ⅛" thick.
- Remove top layer of parchment and cut cracker shapes using a knife or pizza cutter.
- Transfer crackers (on parchment) to baking sheet and bake in the oven at 350 degrees for 10 minutes.
- Flip crackers and cook another 3-5 minutes.
- Remove crackers from oven and cool to room temperature on a cooling rack.
- Store in air-tight container in pantry for up to one week.
Notes
Cooking time may vary depending on cracker thickness
Katie
My family and I love this tigernut flour cracker recipe and we hope you all do too!
Noelle F
These crackers are SO yummy! I am so grateful for this nut free cracker version due to an allergy. I sub the tapioca starch for sweet potato starch due to dietary restrictions. Works like a charm. I recently made these for a charcuterie board for Thanksgiving. Such a win! Thanks for this great recipe.
Katie
Oh wonderful! I'm so happy that swapping with potato starch worked well! Thank you so much for taking the time to leave a review 🙂