Savory beet crackers recipe made with flax seeds and other healthy wholesome ingredients. These vegan gluten free veggie crackers make a tasty / crunchy gluten free snack for kids school lunch, great on the go or as party finger foods.
This beet crackers recipe is perfect for when you want a crunchy snack while on a gluten free, dairy free, vegan or clean eating diet. And the best part, even toddlers and picky eaters will enjoy them too!
I like to incorporate vegetable puree in different crackers due to it’s high vitamin content plus it makes a perfect binder in vegan gluten free recipes. Just like in my cauliflower crackers recipe, the base consists of a veggie (beets in this case) and the rest is a few other ingredients that provide crunchiness and a nice texture.
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Beetroot Crackers With Health Benefits
The nice red color comes from beets, to be more specific- the plant’s pigment called betacyanin which exerts antioxidant activities. Plus the addition of flax seeds is a big bonus, they add flavor, fiber, omega-3 and lots of crunchiness!
Just remember to use freshly ground flax seeds because once milled they go rancid quickly and you don’t want a fishy taste in your beet crackers.
This recipe is also featured in my cookbook, if you want to check it out!
What Are The Ingredients In The Beet Crackers?
Each cracker starts with:
wholesome beets, along with
ground flax seeds,
sorghum and arrowroot flour,
and few spices for flavor.
And then they’re baked to create delicious crunchy vegan gluten free crackers with a color you won’t forget. Why use chemical food dyes when we have these beautiful colors in nature! Also making these beet crackers around Valentine’s day also makes a pretty snack.
How To Make Gluten Free Vegan Beet Crackers
This is a fairly simple and quick recipe, pureed beetroot makes up 50% of the ingredients. To make it you just need to steam a large beetroot or you can use a raw one, but I found that cooking a bit makes a smoother dough.
To form the beet crackers the sorghum flour and arrowroot powder will provide, texture and body, flax seeds have a binding role and the oil helps them crisp up in the oven.
To make the dough, ground the flax seeds first, then add the beets and a little water and blend until you get a smooth paste. Then add the rest of ingredients and mix until combined.
The dough should be fairly smooth, soft and a little sticky. Let it rest for 10-15 minutes so the flours and seeds could expand and absorb the moisture.
Roll it out between two pieces of parchment paper. The layer should be about 1/16 inch (or 1.5-2 mm) thick. Rolling the dough thinly will ensure that your beet crackers are crispy. If your crackers are too thick, they’ll be just as flavorful but will have less snap.
The baking time may vary depending on the oven and thickness of the crackers, but it should be about 25 minutes total.
I prefer to cut my beet crackers after 5 minutes in the oven otherwise it’s really messy. The heat really firms up the crackers a bit, so they’re not too sticky and not too hard to brake either.
How Do They Taste Like?
With only one small beet in the entire batch of crackers, you don’t really taste them, so even if you’re not fond of beets and you just like the color, this is just the recipe for you. They taste pretty much like regular flour crackers.
Enjoy them plain or with your favorite spread, mashed avocado, hummus or anything else you like.
More Homemade Gluten Free Dairy Free Crackers Recipes
Enjoy these beet crackers and please leave me a comment and star rating if you make them.
I would love to hear your thoughts! Your feedback is super helpful for me and readers. Thank you!
Other Beet Recipes To Try
- Fermented Beets + Cabbage (Probiotic Rich Sauerkraut)
- Liver And Colon Healing Smoothie With Beets
- 4 Easy Healthy Beetroot Salad Recipes + Dressings
- Creamy Beet Soup With Red Sauerkraut
- Best Beetroot Juice Blend For Maximum Benefits
Beet Crackers With Flax Seeds (Vegan Gluten Free)
- Cut 1 large beetroot into quarters and place into the pot or steamer. Allow to steam for 15 minutes, or until they feel tender when pierced with a fork. Keep the water for later.
- To a blender add the steamed beets and 4 tbsp of the water (that was used for steaming, it still has some vitamins leaked in there). Add the oil and the flax seed meal and blend until you get a smooth paste.
- Transfer to a large bowl and mix the rest of ingredients to form a soft sticky dough. Let it rest for 10-15 minutes to absorb the moisture.
- Preheat the oven to 375 F. Use half of the dough and roll out with a rolling pin between two parchment papers. The layer should be about 1/16 inch (or 1.5-2 mm) thick. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker.
- Remove the top paper, pick up the parchment and slide it onto a baking sheet and bake for 5 min. Then take it out and using a cookie cutter or a pizza cutter, form the shapes you want. It's easier to cut when the dough is more solid. Put it back in the oven for another 20 minutes (25 min total).
- At this time the edges can be removed and if the ones in the middle are not done yet, close the oven door with the heat off and leave the crackers to harden and dry in the residual heat for about 30 minutes.
- You can replace the sorghum flour with millet flour, buckwheat flour, oat flour or rice flour. For best results keep the ratio of whole grain flour and starch flour the same as specified in the recipe.
- The use of oil is optional but it helps a lot in crispiness and prevents the dough from sticking to the paper.
- Rolling the dough thinly will ensure that your beet crackers are crispy. If your crackers are too thick, they’ll be just as flavorful but will have less snap.
- Pricking the dough with a fork allows steam to escape, which keeps them from inflating and puffing up.
The information shown is an estimate provided by an online nutrition calculator.