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Moringa Grain Free Cauliflower Crackers

A simple healthy alternative for crackers. Perfect to eat with cheese, dips, and spreads.
Course Snack
Cuisine American
Keyword cauliflower, grain free, healthy, low carb, moringa
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 1 hour
Total Time 2 hours

Equipment

  • food processor or blender

Ingredients

  • 1 head cauliflower (1 lb)
  • 2 tbsp ground chia
  • 2 tbsp ground flaxseed
  • 1 tbsp + 2 tsp coconut flour
  • 1 tsp moringa leaf powder
  • 2 tbsp nutritional yeast
  • 2 tbsp roasted chopped almonds or Sesame seeds (I used almonds because I am allergic to sesame)
  • ½ tsp lemon pepper
  • ½ tsp salt

Instructions

  • Wash and cut cauliflower into small pieces.
  • Place cauliflower in steamer and steam for 3-5 minutes until you can stab a fork easily inside.
  • Set aside and let cool.
  • Preheat oven to 400°
  • While cauliflower cools down, mix the rest of the ingredients in a medium-size bowl.
  • Place cauliflower in a blender or food processor a little at a time and pulse until cauliflower is in small pieces and looks like rice. Do this in small batches and place the riced cauliflower in a bowl lined with cheesecloth. Continue this step until all the cauliflower is riced.
  • Wrap the riced cauliflower with the cheesecloth and squeeze out all the liquid.
  • Add the cauliflower to the medium bowl with the rest of the ingredients.
  • Mix well and let sit for 10 minutes.
  • Place the cracker mixture between two pieces of parchment paper on a baking sheet.
  • Roll mixture flat into a rectangle about 1/8-1/4 inch thick. (If you do not have a roller, you can remove the top layer of parchment paper and spread and flatten the mixture with your hand. I usually do this because I have a small baking sheet.)
  • Remove the top sheet of parchment and set it aside for later. Bake crackers 15-20 minutes.
  • Remove the crackers from the oven, place a piece of parchment paper on top, and turn over the baking sheet to transfer the cracker mixture to a new piece of parchment. Place the new parchment with crackers back onto the baking sheet and bake for 15-20 more minutes.
  • Remove crackers from oven and cut into desired size cracker rectangles.
  • Turn off the oven and place the crackers back in to let them slowly cool down and dry until the oven is only a little warm and the crackers are crispy. This can take 1-2 hours.

Notes

If you want more moring flavor, put in 1 tbsp + 1 tsp coconut flour and 2 tsp moringa leaf powder.  
I got this recipe from aspicyperspective.com and then altered it to add moringa and avoid the sesame seeds. 
If you make the crackers a little thicker, they will just be less crunchy. They still taste delicious this way!
I had mine with a little mashed avocado with lime and salt. It was delicious!
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