Fiber-rich flaxseeds and almonds make these gluten-free crackers a satisfying snack.  These simple crackers are delicious with hummus, but if you have extra we also recommend adding them to salads for a gluten-free crouton. Leftover crackers can be stored in an airtight container at room temperature for up to 3 weeks.



  • 1 (15 oz) can chickpeas
  • ¼ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • ⅛ cup freshly squeezed lemon juice
  • ⅛ cup tahini
  • 2 tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp ground paprika
  • 2-3 tbsp aquafaba (juice from the canned chickpeas)
  • Salt and pepper to taste

Gluten-free Crackers

  • ¾ cup golden or brown flax seeds
  • ½ cup almond flour
  • ¾ cup Forager Project Parmesan, shredded
  • ½ cup water
  • Salt and pepper to taste


For the crackers, preheat the oven to 300 degrees and line a baking sheet with parchment paper. Next, combine all the ingredients in a large mixing bowl. Spread your dough thinly and evenly (about ⅛ inch thick) and press down firmly on the baking sheet. Bake for at least 1 hour
until golden and crispy.

In the meantime, make the hummus. Add all ingredients to a food processor and blend on high until well combined and creamy. Transfer to a bowl and set aside. When the crackers are done, break into large pieces and dip into hummus for a healthy snack!

Store leftover crackers in an airtight container at room temperature for up to 3 weeks.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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