Matcha Snacky Crackers

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matcha. raw cracker, clearspring,, naturesource

I love healthy snacks that I can snack during the day in between meals. And you might have got on the Matcha-health-trend?! But I have now tried to take matcha to the next level and made these Matcha Snacky Crackers. They are gluten free, dairy free, vegan, and sugar free!! And they are very easy to make so you have no excuse not to give this a try:

 Ingredientsfor matcha crackers:
1 cup unhulled sesame seeds
1 cup sunflower seeds
1 cup quinoa flour
½ cup flax seeds
2 tsp. matcha powder (Mine is from Clearspring, Naturesource link here)
1 tsp. sea salt
3 Tbsp. olive oil

–  Blend everything in a food processor until a  dough is created ? it should form a ball in the food processor (add water if too dry, one tablespoon at a time). Then add the toasted sesame seeds and pusle to incorporate. The dough will be very sticky.
–  Preheat oven to 350°F/175°C.

– Take out the amount of dough you want to work with and place it on top of parchment paper.  Season to taste. Place another piece of parchment paper on top of the dough and use a rolling pin to flatten it into a very thin, even slab. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes. Slide the parchment on to a cookie sheet and place in the oven. Bake for 25-35 minutes until crispy and golden (cooking time will depend on thickness of dough).
– When the crackers are done, remove from oven and let cool for 5 minutes. Break crackers along score lines, let cool completely and store in an airtight container. If the crackers have baked unevenly (some are crispy and others are not) place the uncooked ones back on the baking sheet and in the oven until entirely dry. Crackers keep for two weeks. I eat the crackers as afternoon snacks with some pesto, tapenade or hummus. Also, I eat the crackers in the mornings with hard boiled eggs, half avocado and salmon.


Enjoy Match Crackers!



Julie Pallesen


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