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Healthy Gluten Free Beet Crackers

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These healthy gluten free beet crackers are a quick, easy, and wholesome snack with a perfect balance of crunchy and tender texture, featuring the natural sweetness of beets and savory herbs.

Ingredients

Scale
  • 1 medium beet, cooked and finely grated (fresh or steamed)
  • 1 cup (120 g) gluten free flour blend (recommended: Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 tablespoons ground flaxseed
  • 3 tablespoons extra virgin olive oil
  • 3–4 tablespoons water (room temperature, adjust for dough consistency)
  • 1 teaspoon sea salt (plus extra for sprinkling)
  • 1 teaspoon dried herbs (Italian herbs or rosemary, optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Instructions

  1. Cook and prepare the beet: Steam or boil the beet until tender (about 30-40 minutes). Once cool enough to handle, peel and finely grate it. Pat gently with a paper towel to remove excess moisture but keep it moist enough to bind the dough.
  2. Mix dry ingredients: In a large bowl, combine gluten free flour, ground flaxseed, sea salt, dried herbs, garlic powder, and black pepper. Stir well to evenly distribute spices.
  3. Combine wet ingredients: Add the grated beet and olive oil to the dry mix. Stir with a spatula, then slowly add water while mixing until dough is slightly sticky but pliable. Adjust flour or water as needed.
  4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  5. Shape the dough: Place dough on the lined baking sheet and flatten into a thin, even layer about 1/8 inch (3 mm) thick using a rolling pin or damp hands.
  6. Cut into crackers: Score the dough into squares or rectangles with a sharp knife or pizza cutter. Sprinkle sea salt on top.
  7. Bake for 20-25 minutes, checking around 15 minutes to prevent burning and rotating pan if needed. Crackers should be golden and crisp at edges.
  8. Cool completely on the sheet for about 15 minutes to firm up. Break apart along cuts and enjoy.

Notes

Do not skip the cooling step to ensure crackers firm up and stay crisp. Pat grated beet dry to balance moisture. Roll dough thinly and evenly for best texture. Cut dough before baking to avoid crumbling. Store in airtight container up to 5 days or freeze for longer storage. Reheat at 300°F (150°C) for 5 minutes to restore crispness.

Nutrition

Keywords: gluten free crackers, beet crackers, healthy snack, vegan snack, gluten free snack, easy crackers, wholesome snack

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