top of page

Nooch Crackers By Bob's Red Mill Natural Foods

Photos: Julie Garner



3 tbsp water

1¾ cups almond flour

½ tsp salt

1 tbsp melted coconut oil

2 tbsp lemon juice

Kosher or large flake salt to garnish


Preheat oven to 350°F/175°C. In a small bowl, combine flaxseed meal and water. Let sit for 5 minutes. Meanwhile, combine almond flour, nutritional yeast and salt in a large bowl. Add melted coconut oil, lemon juice and flaxseed meal mixture and mix until a dough forms. Transfer dough to a piece of parchment paper and cover with a second piece of parchment paper. Roll dough between parchment paper, removing and replacing the parchment as needed, to ¹⁄16-inch thickness. Remove top sheet of parchment paper and transfer crackers on bottom sheet of parchment paper to a sheet tray. Cut into 1½-inch squares or desired shapes. Dock each cracker with a fork and sprinkle generously with kosher or large flake salt. Bake in preheated oven until deep golden, about 25 minutes. Makes 4 dozen crackers.

bottom of page