Anti Inflammatory Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying in a way that feels almost too good to be true, these little crackers are built entirely from ingredients that pull their weight on the wellness front. Coconut flour and arrowroot starch replace conventional grain flours, keeping things grain-free and easy on the digestive system, while coconut oil steps in as the fat source throughout — no inflammatory seed oils in sight. The garlic powder, dried oregano, and onion powder do serious flavor work here, so you're not sacrificing anything in the taste department just because the ingredient list is clean. Rolling the dough thin between two sheets of parchment is the key move that gives you that satisfying snap, and the tip about pulling the outer crackers early means nothing gets wasted to over-browning. A final brush of coconut oil before baking adds a subtle richness and helps the optional flaky salt stick beautifully to the surface. These are the kind of crackers you'll want to keep stocked for dipping, snacking, or just eating straight off the baking sheet while they're still warm.
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Learn more →Ingredients
4 servings
- ½ cup coconut flour
- ¼ cup arrowroot starch
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 3 tbsp coconut oil, melted and cooled slightly
- ¼ cup water, plus more as needed
For brushing
- 1 tbsp coconut oil, for brushing
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the coconut flour, arrowroot starch, fine sea salt, garlic powder, dried oregano, and onion powder until evenly combined.
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