Flourless, Gluten-Free Spirulina Crackers

There's a little cafe in northern Tel Aviv (a city on Israel's Mediterranean coast) that I work with from time to time.

They serve health-focused food, including gorgeous, camera-ready smoothie bowls. People practically line up just to get a look at those beauties.

But of all the things on their menu, one dish has my heart: a hearty salad served with crispy green spirulina crackers and a little thick green tahini sauce. A dream of a meal!

(Now say “crispy green crackers” five times fast.)

Whenever I stop by the cafe, usually for a business meeting, I order that salad just to get those incredible crackers. They have a deep, cheesy flavor, they're loaded with seeds and spirulina, and they've got exactly the right crunch. They're perfect alongside a salad, and every bite feels like you're doing something good for yourself.

Sometimes I even dream about them. Seriously.

So when Tchinolina (an Israeli spirulina-tahini brand) approached me about promoting their wonderful spirulina tahini, I was thrilled. Suddenly, I had a pretty good idea of how that cafe makes its crackers. (Just don't tell them I've cracked their recipe.)

To me, that's a big deal: now anyone can whip up spirulina crackers without running all over town looking for expensive spirulina.

Beyond their rich, savory flavor, these crackers are nourishing, packed with antioxidants and vitamins, and completely gluten-free.

Think of them as superfood in cracker form. Take them hiking, to school, or to work. Or just snack on them in front of the TV with a glass of wine or a beer.

A Few Notes on These Spirulina Crackers

I used Tchinolina, who also partnered with me on this recipe. If you haven't tried this wonderful product, you really should: it's tahini blended with spirulina, which gives it a deep green color, important antioxidants, and terrific flavor.

The base of these crackers is flaxseed, a terrific source of omega-3 fatty acids. (Don't worry about oxidation during baking.)

There's no substitute for the flaxseed in this recipe. Maybe in the next one!

For more green color, plus a nice boost of folate and protein, I added shelled pumpkin seeds – you can swap in blanched almonds, walnuts, or any other seeds you like.

I also added sesame seeds, partly because I love them and partly for the extra calcium. Not a fan? Just leave them out.

For that cheesy, umami flavor, I added 1 tablespoon of gluten-free nutritional yeast powder. Yes, gluten-free versions exist! You can substitute 1 tablespoon of white miso.

Finally, for fantastic flavor and aroma, I added 1 tablespoon of za'atar. Feel free to use another seasoning you love, such as dried cilantro, oregano, or even curry powder. Give it a shot. You might just love it.

Looking for another cracker recipe? Try this one.

Nutrition Information from Noam Bachar (an Israeli clinical dietitian and fitness coach):

Per cracker, based on a batch of 30:

74 calories

3 g protein

5 g carbohydrates

5 g fat

2 g dietary fiber

5 mcg folate

Spirulina Crackers

Prep Time 30 minutes

Cook Time 1 hour

Yield 30 crackers

Calories 74 kcal

Ingredients

• 1/2 cup whole flaxseeds 70 g (2.5 oz)
• 1/2 cup ground flaxseeds 70 g (2.5 oz), measured before grinding
• 1/2 cup shelled pumpkin seeds 68 g (2.4 oz)
• 1/2 cup ground shelled pumpkin seeds 68 g (2.4 oz), measured before grinding
• 1/4 cup sesame seeds 35 g (1.2 oz)
• 1 tablespoon gluten-free nutritional yeast flakes 50 g (1.8 oz)
• 4 tablespoons Tchinolina, undiluted 60 g (2.1 oz)
• 1 tablespoon za'atar 16 g (0.6 oz)
• 1 teaspoon salt 10 g (0.35 oz)
• 1 cup water

Instructions

1. Preheat the oven to a very low 120°C (250°F).

2. In a deep bowl, stir together all the ingredients until you have an evenly mixed, loose batter.

   

3. Set aside for 30 minutes, until the mixture thickens slightly.

   

4. Using a flexible spatula, spread the mixture evenly over a baking sheet, as thinly as possible.

5. Bake for about 1 hour, or until completely dry. If the center is still soft but the edges are ready, cut the edges into squares and remove them, then return just the center to the oven to finish baking.

6. Cut into squares and store in an airtight container for up to about a month.