Poppy Seed Dill Crackers

Poppy Seed Dill Crackers


These were adapted from this recipe, which a community member shared with us and I happily set out to experiment with. I love the many different ways you can change the flavor and texture, making them thick and crumbly or thin and crisp. My favorite combination so far is dill and poppy seed, with nutritional yeast to give it a yummy cheesy flavor and energy-boosting vitamin B12. You can cut these into cracker sized pieces, shape them into larger squares for a flatbread, or even cover a whole baking sheet without scoring them and you have a pizza crust!

For Gut and Refresh


1 1/2 cup cashew meal (or almond meal)

1/2 cup coconut flour

1/4 cup nutritional yeast

2 pastured eggs

2 tablespoons avocado or coconut oil (liquid/melted)

1 teaspoon sea salt

4 tablespoons dried dill

4 tablespoons poppy seeds

4 tablespoons water


Preheat oven to 325. Grease a large baking sheet (or two small-medium sized ones).

Mix all ingredients except the water together, then slowly add the water until you have a firm dough that sticks together, not too wet and not crumbly. Adjust water and “flour” amount if necessary. I’ve added more or less of different ingredients and had these come out great each time. Taste as you go, as that’s the fun part of being in the kitchen and adjusting for your own tastebuds!




Smooth out onto a baking sheet as thin as you want. I tend to like mine extremely thin so they’re nice and crispy but they’re also good a bit thicker too. Again, this is where experimenting is great. Sometimes I make one baking sheet thin and one thick.

With a knife, score into squares however big or small you want them.



Bake 12-15 minutes until they’re browned and crispy. Again, you’ll need to watch them and adjust for your oven temperature or how you want them. . . I would set the timer for 10 minutes and check them, and then let them bake however much or little after that you like.

Let them cool completely before lifting them with a spatula and breaking into crackers. Store in a bag or container (doesn’t have to be airtight, and actually some air might help them stay crispy) for several days to a week (if they last that long).


Recipe and Photography//Jenny Nelson

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