Monday, 12 May 2014

Lemon and Coconut Crackers

 I have been baking a savoury variation of these crackers for a while, but one evening the sweet stick hit me square in the gut! After a quick root about in my store cupboard I came up with this lemony zesty version. Perfect! I scoffed them all, with homemade almond butter sandwich betwixt. I have always wanted to use the word 'betwixt.'

Lemon and Coconut Crackers

Prep time: 5 min
Cook time: 15 mins
Total time:20 mins

3oz ground almond
1oz unsweetened dessicated coconut
1 oz soaked mixed seeds
1 tsp coconut flour
1 egg
Juice and zest of ½ lemon
*Optional: 1tsp honey if you eat it


Preheat the oven to 150°C.
Mix all the ingredients in a large bowl until it forms a dough like texture. Spread a large sheet of baking paper on a flat surface and place the dough on top. Place another sheet of baking paper on top and use this to roll out the dough with a rolling pin. The mixture should be cracker thin, however if you get it slightly thicker it's ok! It'll just be biscuits instead! We won't tell anyone ;) 

Roll out to a large rectangle and peel away the top layer of baking paper. Score the mixture with a sharp knife so that it's easy to snap later. Pop the sheet of mixture onto a baking tray and place in the middle of the oven. There need attention as they can catch easily! I leave for about 10mins and then check. The edges will brown and usually these are sacrificial! It's done when golden brown all over.
Remove and allow to cool, before snapping and scoffing!

So delicious!

Yummy eaten with homemade almond butter! 


  1. These look YUMMY yummy yummy! Will have to get some coconut flour!

  2. I made these last night without the coconut flour (as I am running low!) and they turned out perfect! Dare I say it, even crispier! I substituted the 1 tsp of coconut flour for an extra ounce of unsweetened desiccated coconut.