These are a delightful grain free cracker made with courgette (zucchini), almond flour and coconut flour.
Lots of fibre and very filling! I did not bake them to an absolute crisp which gave the cracker a slight soft texture which I preferred. You could cook them a little bit longer if you wanted them very crunchy.
Below is the basic recipe and I played around with it making versions with Parmesan cheese, garlic powder, cayenne pepper which were all yummy. The favourite so far were the Parmesan and garlic powder flavourings.
Zucchini Crackers
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Ingredients
- ½ cup grated zucchini
- 2 eggs
- 3 tblspn coconut oil
- 2 tblspn coconut flour
- 2 tblspn almond meal/flour
- ¼ tspn salt
- ½ tspn baking soda
- Optional flavourings used..1 tspn garlic powder and ½ cup Parmesan cheese
Instructions
- Preheat oven to 180c/350f degrees.
- Process all ingredients together in a food processor or blender until smooth.
- Spread the batter on a parchment paper lined baking sheet to about ¼ inch thick.
- Bake the crackers for 15 minutes then cut into small squares and flip over. Return to the oven and bake for another 15-20 minutes until golden (or the desired crunchiness you want).
- Eat and enjoy!
Notes
Nutritional Info per cracker - 68 Calories, 6g Fat, 2g Protein, 2.6g Total Carbs, 1.5g Fibre, 1.1g Net Carbs
The information shown is an estimate provided by an online nutrition calculator.
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