Gluten Free Cracker Nachos with Coconut Flour

I’m so excited! I was asked to come up with a recipe using coconut flour – it’s actually an ingredient I’ve been meaning to try for a long time since there are plenty of occasions when I need to whip up a gluten free or grain free food option (and at Nuts.com, you can get Organic Coconut Flour for just a tad more than I paid locally for non-organic – wish I would’ve seen that sooner!) I like that it’s high in iron and protein, especially now that I’m getting back to the gym.

I used the flour in two recipes so I could get a feel for it, and I’ll be posting a nice breakfast recipe tomorrow. But for the first one, I just modified my recipe for Gluten Free Crackers. So instead of

1 1/4 C brown rice flour
1 1/4 C almond flour/meal
1/2 C teff flour,

I did
1 1/4 C almond meal
1 1/4 C teff flour
1/2 coconut flour

I also added 1/2 tsp onion powder and 1/2 tsp smoked paprika.
(Full recipe for crackers & nacho sauce below)


You don’t have to go this far, but I like playing with my food. Feel free to make the crackers any shape you want.


Bake as usual.


I thought I had a unique idea, but did you know cracker nachos are already a thing? However I have yet to see any with my almost-famous Tahini Nacho Cheez sauce! Add all your favorite veggies, maybe some beans – whatever you want. Drizzle with The Sauce. Bake at 350 for 10 to 15 minutes,

IMG_7603
or until the sauce thickens and just begins to brown.


Now I’m just showing off the cool plate I found at Salvation Army yesterday πŸ™‚


In these crackers, you cannot taste the coconut flour at all and there was no difference in the texture. Coconut flour is a bit drier than others, so just add a little extra water if the dough seems dry.
If you sub coconut flour for more than 1/2 C of the other flours, you may also notice a slightly sweet taste.

How have you used coconut flour?

Gluten Free Crackers with Coconut Flour
1 1/4 C brown rice flour
1 1/4 C almond flour/meal
1/2 C teff flour
6 Tbsp ground flax
3 Tbsp nutritional yeast
1 tsp garlic (or to taste)
1 1/2 tsp salt
1 1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tsp baking soda
6 Tbsp sesame seeds
3/4 C water
1 1/2 tsp olive oil.

Preheat oven to 350.
Combine dry ingredients in a large bowl. Add water and olive oil, mix well with a spoon, then knead with your hands until the ingredients come together. Divide the dough into manageable balls and roll it out to 1/8β€³ thick on parchment. Cut dough into cracker shape of choice.
With the dough still on the parchment paper, carefully lift the paper and place in on a baking sheet. Bake at 350 for 18 to 20 minutes, or until crackers are slightly golden. Let crackers cool before using. But leave the oven on for the nachos!

Tahini Nacho Cheez Sauce
2 heaping Tbsp tahini
Lemon juice, salt and garlic to taste.
Add water until desired consistency is reached.

Add to taste:
Frank’s Redhot Sauce
black pepper
cumin
smoked paprika
chili powder
Optional: turmeric for color

In a small bowl, stir together tahini, water, and lemon juice. Season to taste with spices and hot sauce, adding turmeric for color if desired. Finely chop toppings of choice.
On a baking tray or large oven proof plate, arrange gluten free crackers in a single layer. Add toppings and drizzle with nacho sauce.

Bake 10 – 15 minutes, until tahini sauce thickens and begins to brown.

7 thoughts on “Gluten Free Cracker Nachos with Coconut Flour

  1. Such a neat plate!! 38th American School Food Service Association Convention, July of 1984, with the American flag graphics!! Good find!! 1984 was 31 years ago, and 38 years before that was 1946!

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