Apple Pie Crackers (grain-free + nut-free)


Angela and I had such a blast this past weekend. We made our 2013 dream boards, ate a whole bunch of great food, watched chick flicks, practiced some hot yoga and created a brand new, highly exciting recipe.

So, picture this…

You love crackers but you’re allergic to gluten. You also can’t have grains because you’ve determined that they hurt your stomach. You can’t eat a lot of eggs and don’t do dairy, so that adds a layer of complexity onto the whole thing. And to top it all off, you’re allergic to nuts.

Your love of crackers has turned into a battle to find a product that satiates that crunchy craving that you long for without killing you softly with dangerous ingredients.

Story of my life and I’m sure many of your lives as well!

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Well the days of dreaming about that perfect grain-free cracker recipe are no longer because Ange and I created a recipe that’ll seriously address every common allergen under the sun.

Then we ate crackers.

And more crackers.

And had some more crackers with our crackers.

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Inspired by Crudessence Flax Crackers

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Apple Pie Crackers (Grain-free + Nut-free)
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 100
Grain-free flax crackers made with a ground flax and sunflower dough, fresh apple and apple pie spices.
  • 1 medium granny smith apple, roughly chopped (yield approx. 1 cup)
  • 2 tablespoons plus 2 teaspoons grapeseed oil
  • ¼ cup raw agave nectar or maple syrup
  • 4 teaspoons gluten-free pure vanilla extract
  • 1¾ cup roughly ground flax seed or milled flax seed
  • ¼ cup sunflower seeds, ground finely
  • 3 tablespoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  1. Preheat oven to 225F and take out two large baking sheets. Set aside.
  2. Place apple, oil, agave and vanilla in the bowl of your food processor. Pulse until apple is completely pureed.
  3. Add remaining ingredients and pulse just until combined.
  4. Transfer to a large bowl.
  5. Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
  6. Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it's about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
  7. Bake for approximately 1 hour and 50 minutes, flipping halfway through and removing the parchment paper. You want the end result to be crisp, crunchy with no moisture left. You want to avoid burning the cracker. Keep the temperature low. Remove from the oven and let cool on a cooling rack for 15 minutes.
  8. Makes 100 crackers

 View nutrition information (once on page, scroll down)

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I really enjoyed taking photos of ingredients with all of the natural light that Angela has in her kitchen! It was quite a treat.

Begin by chopping up your apples and preparing your ground seeds. If you have a grinder, awesome. If you don’t, milled flax seed from the grocery store will work just fine.


You want to puree the apples until it looks like apple sauce. We didn’t use apple sauce in this recipe because we wanted a strong apple flavor.

Then, combine all of the ingredients in a bowl, or your food processor if it’s big enough, and pulse until combined.


The dough for these crackers is just like the dough for any cracker. It can be shaped into a ball, rolled with a rolling pin, cut and baked as normal.


Just look at the consistency there, so awesome!

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The baking time is a bit long for these, I know. This is to avoid the flax from being burned and for the flavors to develop nicely. Plus, you don’t really have to do anything while they’re baking. Just flip them once and remove them from the parchment, that’s it.

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And we promise it’ll be well worth the wait!

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Comments | Leave Your Comment

  1. …Annnnnnnd it probably won’t surprise you that as I’m reading this post and commenting right here right now, I’m eating the crackers!! Definitely wouldn’t have been able to make them without your super duper allergen-free expertise. Next time, let’s get cracking (no pun intended) on the other flavours! ;)

    • That doesn’t surprise me in the least! I think I’ll have to make another batch, Kevin is upset that I didn’t take any home with me… well, I did… but they didn’t survive the plane ride.

      All of your flavor ideas were awesome! Can’t wait for our next visit… in Montreal!

  2. Very tasty! Awesome snack… and easy to eat with other stuff! :) Another winner!

    • Like… apples?! Sorry I didn’t bring any home for you. I kinda ate the rest of the batch on the plane ride home. Heh.

    • Thanks, Alyssa! I don’t know about you, but my “must make” list is about 200 recipes deep now. Eak!

    • Thanks Alissa! Who knew that ground flax could act a lot like flour? We were both so surprised with how easy the dough was to work with.

  3. Happy New Year! Your 2013 dream board looks wonderful. what movies did you guys watch? :) (Did you kick Kevin out of the house for the weekend?!)

    • Thanks, Sara. I ended up putting it in my journal so I’ll see it every day. We watched About a Boy with Hugh Grant. We were at Ange’s house so no kicking out of the boyfriend was necessary!

  4. I love the sound of these! Do you think it would work to put them in a dehydrator? I’m doing a bit of a raw food cleanse for the next few weeks, so I’d love to try these dehydrated!

    • Yes! The first batch I made I did in the dehydrator so I know it’ll work for you. Good luck with your cleanse :)

    • For sure, I’m sure you could use any type of oil. Melted coconut, sesame, almond, walnut….

  5. Could you substitute almond or brazil nut pulp for the flax seeds? I have a ton of pulp since I started making my own nut milk! I’ve been making savory crackers with it but I’d love to have a great sweet treat and I love granny smith apples! :-)

    • Hi Jillian – I’m not too sure but crackers are pretty forgiving. As long as the pulp is pretty dry, I would give it a whirl and perhaps remove the oil from the recipe completely. Let me know if it works for you!

      • I always dry out my pulp in the oven. I made the crackers with the brazil nut pulp and it was fabulous! I rolled them a little thinner that you called for and they curled up a little bit but they were great!

        I made another substitution just because I was being lazy. I subbed out the apple and spices with my spicy apple butter. It already had all the spices plus lemon and fresh grated ginger. :-)

        • Oh wow, all of the substitutions sound amazing, Jillian. Well done!

    • Of course! Have you been doing them a long time? I used to do it as a kid, but this was the first one I’d made in over 10 years. It was such a fun activity!

  6. I’m always looking for new healthy vegan snack ideas, and these crackers look perfect! I’ve never had a sweet cracker before, so I’m excited to give these a try!

    • Sweet crackers are where it’s at, Kerry! I hope you enjoy the recipe as much as we did :)

  7. Rats. I was hoping they were going to be apple free. :-( I was diagnosed with candida at the end of November, so I’m only a month into this new food program, so no fruit yet (though I’m allowed to use berries in my green smoothies). Still enjoy reading about what you’re doing, though.

    • Hi Cat – no worries on that. I’m working on a candida-safe cracker recipe. Should be out next week so stay tuned! Good luck on your journey :)

      • Sounds good to me. I’m really limited on the types of flour I can use now, and crackers that I can make are a million times better than the breads I’ve tried that are suitable. :-)

  8. I’m wondering if you could make a “cracker’ crust out of these for a pie?

    • We were thinking the very same thing! I’ll totally get to that later this year, I’m sure of it. Let me know if you give it a try!

    • I hope you enjoy them if you do! I’m making another batch today but with savory spices. Can’t wait!

  9. Oh My Goodness! Those look so good! I have never used ground flax as most of the “dry” ingredient portion of a recipe. For some reason, I add it in for extra nutrition, but never thought to use it in a larger quantity. HMMM! So, thank you! They look delicious and I can’t wait to make them tomorrow.

    • Neither had I until I went grain-free. I was really, really determined to have crackers. You’ll be surprised at how similar the dough is to real dough. It’s crazy! Enjoy :)

  10. These look delicious! I can’t wait to make them! I was checking the nutritional information for this recipe… how much is a serving? Is it one cracker? I’m also interested in making these in a dehydrator (trying the raw food thing for a while). Do you have any suggestions for how long I should dehydrate them for? I suppose I could just keep checking on them…

    • Hey Heather – I’ve made these in the dehydrator too and they worked wonderfully. I had them at 110F for 7 hours if I remember correctly. One serving = 5 crackers. Hope that helps!

  11. These would be super yummy cut smaller and put in a bowl with some non-dairy milk! Thanks for the recipe!

    • Thanks Sylvie! I had no clue how it was going to turn out, just hoped for the best (as with just about every single thing that flies out of my kitchen). I got really, really lucky this go around! Yes, apple pie spice is one of my favorites. That and pumpkin pie spice. Oh boy!

  12. hi Leanne,

    i’ve made those crackers with pumpkin spice mix and cocoa and goji berry flaxeed mix. it was amazing….:-)

    thanks so much my dear!!!


    • Such a great idea. I need to make a pumpkin version, gosh. I bet it was amazing!

  13. I am going to make these today. I am really excited about these. I made the onion and thyme crackers a couple days ago and they are amazing! In love with your site!

      • Unfortunately, I did not enjoy these as much as the onion and thyme crackers. But I am glad I tried them. They are a lot more dry than the others and I cannot taste the apple as much. But they do pair nicely with some tea. They did make my house smell heavenly while they baked though!

        • Hi Sus – I’m sorry that you didn’t like these ones as much. Perhaps it was in your cinnamon? There are multiple different ground cinnamon products out there, we used the real, raw cinnamon so definitely contributed to the strong flavor! Glad you like the onion & thyme!

  14. Was wondering if I bag these up and send them to daycare with my daughter, how long is the shelf life?

    • Oh for sure you can! You can leave them out for a whole day, no worries about that.

  15. Ahhh!! SO making these! Can I sub chia seeds for the flax seed? I’m allergic to flax, but really want to try these!!

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