Morning made better

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 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
  • Gluten-free Crackers
  • ¾ cup golden or brown flax seeds
  • ½ cup almond flour
  • ¾ cup vegan parmesan shredded
  • ½ cup water


  • 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 bowl. Spread the dough thinly and evenly (about 1/8 inch thick) and press down firmly on the baking sheet. Bake for at least 1 hour until golden and crispy.
  • In the meantime