Whole Living Daily

G-Free Friday: Blueberry Mesquite Crackers

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Mesquite flour, naturally gluten-free and made from the pod of the mesquite tree, is slightly sweet and nutty with a hint of cinnamon. Mesquite is high in fiber, protein, and antioxidants. Plus, it's a good source of minerals, such as potassium, zinc, and magnesium. Combined with almond flour, blueberries, and sea salt, mesquite flour creates crackers that are tasty enough to enjoy on their own or topped with your favorite creamy goat chevre.

Gluten-Free Blueberry Mesquite Crackers

1 tsp EnerG egg replacer
2 Tbsp warm water
¼ cup mesquite flour
1 ½ cups blanched almond flour
¼ cup potato starch
¼ tsp coarse sea salt, plus more for sprinkling
¼ tsp freshly ground black pepper
¼ tsp baking soda
¼ tsp baking powder
1/3 cup freeze-dried blueberries (If you can’t find freeze-dried blueberries try a tsp of your favorite herb mix or just sprinkle the crackers with sea salt.)
2 tsp extra-virgin olive oil
2 Tbsp hemp or other non-dairy milk
Almond flour, for dusting

1. Preheat the oven to 325 F.

2. In a small bowl, mix the egg replacer and warm water until frothy and set aside. In a large bowl, whisk the dry ingredients.

3. Gently crush the berries with a rolling pin.

4. Whisk all but 2 tsp of the crushed blueberries into the dry mixture. In a separate glass measuring cup, stir together the oil, milk, and the egg replacer mixture.

5. Add the wet ingredients to the dry. Stir until fully combined. Pull the dough together into a ball.

6. Lightly dust a silicone mat or parchment paper with almond flour. Cover the dough with parchment and roll it out to the edges of the mat, about 1/16-inch or less thick.

7. Cut the crackers lengthwise (a pizza cutter works well for this) into about 2-inch strips. (Do not separate the strips.) Sprinkle with the remaining crushed blueberries and salt. Gently press the blueberries and salt into the dough with the rolling pin.

8. Transfer to a cookie sheet and bake until the outer edges of the crackers are just beginning to brown, 10 to 12 minutes. Turn off the oven and open the door, leaving the crackers inside. After about five minutes, close the oven and let the crackers sit 10 minutes more. Remove. Let cool and then break into 2- to 3-inch strips.

Store in an airtight container in the fridge and enjoy over the next week.

Nancy Kohler is a career woman, wife, and mother recently diagnosed with multiple food sensitivities. Shortly after her diagnosis and foray into the world of allergen-free cooking she decided to document her cooking journey in her food blog, The Sensitive Pantry. All of her recipes are gluten-free and many are also vegan and free of eggs and dairy.

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Comments (12)

  • What a great recipe!!! I adore the addition of blueberries! Cant wait to see what other awesome things this author can share on Fridays!

  • I have a friend with celiac disease and had mesquite flour in my pantry, so I thought I'd give these a whirl with AP flour and actual eggs in a practice run before I made the investment in that much almond flour (thinking they would make a nice snack alternative to something sweet in the late afternoon).

    BUT! Try as I might, I could not get the dough to come together. I don't know what "pull the dough together into a ball" means, but neither I, nor my food processor, could manage it. I'm willing to chalk it up to subbing actual flour and eggs, but the only way I could get it to even loosely come together was by adding waaaaaaay more olive oil than 2 tsp.

    If someone else has better luck with these than I, would you please share your secret(s)?

  • Hi, kchalmer. My guess is the fat content of almond flour (14 grams per 1/4 cup) versus that of AP flour (0.25 grams per 1/4 cup) is the reason the recipe didn't work for you. Unfortunately, substitutions--even as simple as adding an egg instead of egg replacer--can be the reason some recipes fail as we try to translate them to a gluten-free version. Or, as in your case, from a gluten-free to a "gluten-ful" version.

    I chose to mix the dough together by hand (I did use a mixer-not a food processor-for one batch & it worked fine). Once the ingredients were mixed together I reached in with my (clean) hands and gathered the dough together and patted it into a ball so it looked like the picture (second from the bottom). After that I rolled it out, cut and baked it.

  • Hi, Nancy--thanks so much for your additional comments! I can see what you mean about the fat content of almond flour vs. AP flour--I didn't consider that at all and it would definitely contribute to my inability to get the dough to stick together enough! I think if I had had more fat in my dough, then it would've stuck together better. As it was, I have a tasty, but *very* flaky cracker/shortbread-type snack.

    I love the idea and will give it another go (perhaps with almond flour this time?). One thing I noticed about the mesquite flour is that it smells a LOT like graham flour, so I will definitely make sweet (vs savory) crackers!

  • Hi there, when I try to get a ball with mesquite flour and it has cracks and wont stick together, I dip the ball in my yeast/water mixture and try again. After I repeat this a few times, a little water at a time, I get a nice "play dough" type of consistency that works well. There well may be variability in the lot to lot fiber concentration of the mesquite flour as it all comes from wild trees in different regions. Please let me know if this works.


  • These look really tasty. While I am not gluten free, I appreciate different flours bringing different flavors to the table. Plus, I can make these for my cousin, who IS gluten free. Love!

  • Ooo...these look great! I'm not gluten-free, but you had me at "blueberry." :)

  • These look so lovely! I can't wait to make them for my gluten-free friend for a special treat! I know she'll love!

  • I've never made my own crackers before, but why not! These sound totally doable and I'm excited to give them a try!

  • I've never used mesquite flour in my baking before but am going to after having read this and learning about the great nutritional benefits.

  • I love the idea of blueberries in a cracker. And they are so beautiful!

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