These homemade beet crackers are perfect for a nourishing snack. They're made with pureed beets, almond flour and are topped with flaked salt. These crackers are crisp and crunchy; great for eating as-is or dipping in your favorite spread. In addition, these crackers are gluten free, dairy free, paleo and vegan.
I don't make my own crackers nearly as often as I should! But they always turn out so crisp, fresh and flavorful. These healthy beet crackers have been one of my recent favorites.
Since my household isn't the biggest fan of beets, I like sneaking them into baked goods when I can. I love how they are packed full of nutrients and give these crackers a beautiful red color.
These gluten free beet crackers are crisp and crunchy, made with cooked beets and almond flour and hold up well for dipping into your favorite spread. (We especially love them with cream cheese.) Not only are they gluten free, but these crackers are also dairy free, paleo and vegan.
Why You'll Love these Beet Crackers
- gluten free and grain free - made with a blend of almond flour, tapioca starch and ground flax (no wheat and no oats)
- paleo and vegan friendly - made with wholesome ingredients that you can feel good about
- crisp and crunchy - the perfect cracker texture
- made with beets - a great way to sneak beets into your family's diet
- easy to make - a simple dough that's rolled, cut and baked
Ingredients
The full recipe for these beet crackers can be found in the recipe card below, but here's an overview of what you'll need:
- blanched almond flour - if you need these crackers to be nut free, tigernut flour should work as a substitute
- tapioca starch - this ingredient makes the dough more elastic and helps with the crisp cracker texture. The best swap is arrowroot starch/flour.
- ground flax - since these crackers are made without eggs, the ground flax helps bind the dough. Plus, it's a great source of fiber and adds to the nutritional content.
- salt - enhances the flavors. I used both pink sea salt and flaked salt.
- pureed beets - you'll need to puree cooked beets in either a food processor or high powered blender.
- olive oil - or avocado oil
How to Make Gluten Free Beet Crackers
The dough for these crackers in made in one bowl, rolled between parchment paper, cut and then baked in the oven. Here's what you need to do:
- First, preheat your oven to 350 degrees F.
- Puree cooked beets in a food processor or high powered blender.
- Make the dough by combining the dry ingredients in a large mixing bowl, then adding in the wet ingredients. Knead the dough with your hands until well combined.
- Using a rolling pin, roll the dough between two sheets of parchment paper. You want the crackers to be ⅛ - ¼ inches thick.
- Cut the crackers into squares using a pizza cutter or sharp knife, then sprinkle with flaked salt.
- Keeping the crackers on the bottom sheet of parchment paper, transfer them to a baking sheet.
- Place them in the oven and bake at 350 degrees for 20 minutes.
- Remove the crackers from the oven, re-cut them and separate them so that there is a little space between each cracker. Then place them back in the oven and bake for 8-10 minutes more.
- Remove the crackers from the oven and let them cool on the baking sheet to room temperature, then transfer them to a wire cooling rack. The crackers will be soft right out of the oven, but crisp up as they cool.
Tips and Tricks
- Steam and puree your own beets: it's easy to make your own pureed beets. Simply wash, peel and then cut your raw beets into cubes. Place the cubed beets in a steamer pot and steam until tender (fork easily pierces the beets). Cool the beets to room temperature, then blend them in a food processor or high powered blender.
- Measure ingredients by weight: this ensures accuracy and will result in delicious, crunchy crackers.
- Roll the dough between parchment paper: the dough can be quite sticky, so roll it between parchment paper
- Don't skip the flaked salt: adding flaked salt on top of the crackers really adds to the flavor and texture.
Storage
Cool the crackers to room temperature, then place them in an airtight container or baggie. Keep them at room temperature for up to one week, or the fridge up to two weeks.
FAQ
Either tapioca starch or arrowroot starch is required for making this beet cracker recipe.
To make this recipe nut free, swap almond flour for tigernut flour. You can learn more about tigernut flour in my tigernut flour guide.
Wash, peel and then cut your raw beets into cubes. Place the cubed beets in a steamer pot and steam until tender (fork easily pierces the beets). Cool the beets to room temperature, then blend them in a food processor or high powered blender.
More Recipes You'll Love
Looking for more gluten free cracker recipes? Check out these reader favorites:
Beet Crackers (Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: about 60 crackers 1x
Description
These healthy homemade beet crackers and crisp and crunchy with a nutty flavor. They're made with almond flour and beets and are gluten free, paleo and vegan friendly.
Ingredients
- 1 ½ cups blanched almond flour (140g)
- ⅓ cup tapioca starch (43g)
- ⅓ cup ground flax (32g)*
- ½ tsp salt
- ⅓ cup pureed beets (80g)**
- 1 Tbsp olive oil
- flaked salt (optional topping)
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the dry cracker ingredients. This includes the almond flour, tapioca starch, ground flax and salt.
- Mix in the pureed beets and olive oil. The dough may appear too dry at first - just keep mixing. Knead the dough with your hands until you can form it into a ball.
- Place the cracker dough on a sheet of parchment paper. Top with another sheet of parchment and roll it (using a rolling pin) to ⅛ - ¼ inches thick.
- Remove the top sheet of parchment paper and cut the crackers into squares using a pizza cutter or sharp knife, then sprinkle with flaked salt.
- Keeping the crackers on the bottom sheet of parchment paper, transfer them to a baking sheet.
- Place them in the oven and bake at 350 degrees for 20 minutes.
- Remove the crackers from the oven, re-cut them and separate them so that there is a little space between each cracker. Then place them back in the oven and bake 8-10 minutes more***
- Remove the crackers from the oven and let them cool on the baking sheet to room temperature, then transfer them to a wire cooling rack. The crackers will be soft right out of the oven, but crisp up as they cool.
- Store completely cooled crackers in an airtight container or baggie. They can be stored at room temperature for up to 1 week, or in the fridge up to two weeks.
Notes
For best results, measure ingredients by weight, when given.
*I make my own ground flax by grinding whole flax seeds in a coffee grinder.
**For the beet puree: Wash, peel and then cut your raw beets into cubes. Place the cubed beets in a steamer pot and steam until tender (fork easily pierces the beets). Cool the beets to room temperature, then blend them in a food processor or high powered blender. You can also use pre-cooked beets and puree them in a food processor/blender.
***Bake Time: baking time may vary depending on the cracker thickness and the temperature of your oven. Pay close attention to the crackers during the 2nd bake time.
Katie
My family and I love these crackers! Enjoy!