For some of you, this recipe may or may not be considered clean. So use it or don’t at your own discretion. I say that simply because I use nutritional yeast in this, and some might say that nutritional yeast is not clean. That it’s processed.
But it’s simply a form of yeast, and since I consider yeast in bread baking to be clean, I take no issue with nutritional yeast. So again, it’s your choice, but I personally consider these to be clean.
I gave up dairy completely for the new year and I’m really feeling great. I will never go back and for some reason, I can’t imagine why it took me so long to truly give it up. I’ve had issues with it my entire life, but I guess you could say I was somewhat addicted. I just couldn’t imagine life without cheese or milk.
But I can honestly say those days are behind me now, and so if I want a cheese flavor in something, I use nutritional yeast. I’ve always been drawn to any foods that are high in vitamin B’s anyway. My body must need them. So for me, this is a win-win. Plus, they are easy to make, just mix everything in one bowl, roll out and bake, and they are totally tasty! Oh, and totally grain free too!
Tapioca flour is often found in bulk at health food stores, but Bob’s Red Mill also sells it by the package. Tapioca flour or starch is one of the purest forms of starch there is. It often makes a great sub for wheat flour and is made from the root of the cassava plant. It’s also used as a thickener in soups, which I prefer to using cornstarch.
So if this fits your idea of clean eating, I hope you enjoy the crackers! If not, I have lots of other recipes here that you can enjoy. Just check out the recipe index above!
YOU MIGHT ALSO ENJOY:
- Clean Eating Goldfish Crackers
- Clean Eating Roasted Chickpeas
- Clean Eating Roasted Curried Chickpeas
This recipe adapted from: Gluten Free On A Shoestring
Clean Eating Grain Free Rosemary Crackers
- 1 cup almond flour
- 3/4 cup tapioca flour/starch
- 1/2 tsp. sea salt
- 1 tbsp. coconut oil, in liquid state
- 1 egg
- 2 tsp. dried rosemary
- 1/4 cup nutritional yeast
- Water – Keep a small amount in a cup that you can measure out by the 1 tbsp. full.
- Mix all ingredients in a mixing bowl EXCEPT for the water. Knead well.
- If the dough seems crumbly add water, 1 tsp. at a time, kneading well between additions.
- If you end up adding too much water, simply stir in a tiny bit more tapioca flour (about 1/2 tsp. at a time.)
- Roll the dough out between two pieces of parchment paper until the dough is about an 1/8 inch in thickness.
- Cut into squares and transfer the squares to a baking sheet using a spatula. Poking the crackers with a fork is optional and a tiny bit time-consuming, but I did find that they were crunchier when I did this.
- Bake at 325 F. for approximately 20-30 minutes. They will be hard to the touch (don’t burn yourself!) and have a slightly golden tint to them when they are done.
- Allow to cool completely before eating, or they won’t be crunchy.
Number of servings (yield): Approximately 110 crackers, but this can vary greatly depending on how large you cut them. Mine were somewhere between 1/2 to 1 inch. I did not cut them exactly.