Hazelnut Cinnamon Crackers (V&GF)

posted in: recipe, Vegan/vegan friendly, vegetarian | 0

Crackers with a nutty-cinnamon twist!
Delicious when eaten plain, but even more if you top them with your favorite spread

After I stopped eating gluten (and bread in general), I was trying to incorporate more whole foods to my diet and avoided looking for “bread-replacements”. However, with time I started missing something that I could use as a “base” for spreading jam or nut butter for my breakfast (except seedy crackers), so I came up with the idea to make these. thin-bread-like-crackers.

The variety of gluten-free flours and seeds that I used to make these Hazelnut crackers makes them really nutritious and a great choice for breakfast or a post-workout snack. And they are also great to put in your kid’s lunchbox, along with some fruits or vegetables!

So let’s see what’s hiding in them:

  • almond flour
  • hazelnut flour (see recipe notes for substitutes here)
  • falxseed flour
  • flax seeds
  • chia seeds
  • oats
  • a bit of olive oil, cinnamon sugar, cinnamon and salt

Doesn’t that sound great!?
But before I take you to the recipe, let me just tell you a little secret.. These crackers taste the best when you dip them in hazelnut butter. Generously, like this…

OK, now let’s take a look at the recipe and you’ll thank me later 🙂

I love hearing your feedback! Leave a comment, e-mail me your pictures, or tag @culinarypostcards and use #ieatbettertofeelbetter when you post it to Instagram.

author: Iva Savić – this recipe first appeared on culinary postcards
serves: 16-20 crackers as pictured
Prep time: 5 min + Baking time: 25-30 minutes


  • 1/2 cup (60g) almond flour
  • 1/2 cup (60g) hazelnut flour*
  • 1/4 cup (25g) flaxseed flour
  • 2 tablespoons (25g) flax seeds (brown)
  • 1/4 cup (40g) chia seeds
  • 1/4 cup (30g) oats**
  • 2 tablespoons (30g) coconut sugar
  • 2 teaspoons cinnamon
  • a pinch of salt
  • 2 tablespoons mild olive oil (or coconut oil)
  • 3/4 cup (150g) water


  1. Preheat the oven to 350 Fahrenheit (170 Celsius).
  2. Add flours, seeds, oats, sugar, salt and cinnamon to a deep bowl and whisk to combine.
  3. Add oil and water to dry mixture and stir into a sticky, dough-like mixture.
  4. Roll out the dough on a baking paper, lightly push with your palms to flatten and spread, then cover with another baking paper and roll out thinly (about 0.3-0.5 cm).
  5. Remove the top paper, cut the crackers into the desired shapes and place in the oven.
  6. Bake for about 25-30 minutes, wathcing them after 20 minutes because you do not want to burn them (first, the thinner edges will start to darken, which means they are almost done).
  7. Take them out of the oven, then transfer on the cooling rack (together with baking paper).
  8. Eat right away and store the leftovers in a metal or glass container with a lid.

* you can also substitute with finely ground hazelnuts
** make sure to use certified gluten-free oats if you have celiac disease

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