Gluten Free Beetroot Crackers

One day, while steaming beetroot in the kitchen and making a puree, a different idea came to mind: “Why not make a crispy cracker out of this?” 

So we combined Green Banana Flour and almond flour with the amazing color of beetroot. When they came out of the oven, these crispy beet crackers, both gluten-free and delightfully colorful, graced our table.

Ingredients:

• 250 g beet puree (steamed if possible)

• 15 ml (1 tablespoon) olive oil

• 60 g (6 tablespoons) Saledo Green Banana Flour

• 60 g (⅔ cup) almond flour

• 5 g (2–2.5 teaspoons) onion powder

• 3 g (1 level teaspoon) salt

• 15 g (1.5 tablespoons) black seed

Preparation:

1.      Mix all ingredients in a mixing bowl with your hands or a spatula until smooth.

2.     Preheat your oven to 190 degrees Celsius.

3.     Let the cracker dough rest in the refrigerator for about 20 minutes.

4.     Roll out the rested dough very thinly between two sheets of baking paper using a rolling pin.

5.     Cut the rolled dough into your desired shapes with a knife.

6.     Bake in the preheated oven for 20–25 minutes.

7.     Let the baked crackers cool; they will harden as they cool.

💡 Note: We flavored the dough with onion powder. You can add your own twist with your favorite spices and seeds.

👉 For more gluten-free snacks, check out our Gluten-Free Gözleme recipe.