Dishing Up the Dirt

Parsnip, Cardamom & Date Crackers

We are in a serious cracker phase over here at the farm and I’ve been having fun testing a lot of cracker recipes for an upcoming cookbook (details on that will come later this winter). However, I feel I’ve neglected this space for a while and needed to make up for lost time with a fun, tasty and nourishing cracker recipe! These crackers are AWESOME and my little toddler loves them so much! They’re mildly sweet and taste great with a smear of goat’s cheese or even a drizzle of nut butter. We used up some storage parsnips that we have laying around in our barn and they add just a subtle earthy and sweet flavor that pairs so well with the cardamom and dates. The consistency of these is somewhere in-between a wafer and a biscuit and they go equally well with a glass of milk for a mid afternoon snack or a glass of wine with a cheese board appetizer. These crackers are made with the same formula as a lot of my crackers with a mix of almond flour, buckwheat flour and chickpea flour. I always have these 3 flours on hand because they make up the bulk of the crackers and cookies I’ve been making recently and I love the texture and flavor I get from this combination.

I hope you all enjoy these crackers as much as we do! Happy snacking everyone!

Parsnip, Cardamom & Date Crackers

Prep Time: 25 minutes    Cook Time: 20 minutes    Serves: 12 servings

  • 1/2 cup packed and pitted dates
  • 1 cup almond flour
  • 1/2 cup buckwheat flour (sprouted if possible)
  • 1/2 cup chickpea flour (sprouted if possible)
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons melted butter
  • 1 cup shredded parsnips (raw)


  1. Preheat the oven to 350F
  2. Place all the ingredients into a food processor and process until a ball of dough forms, this will take a minute or two. Stop to scrape down the sides as necessary.
  3. Once the mixture forms a ball remove it to a bowl and place it in the fridge for 25 minutes to chill (this will make it easier to work with). 
  4. Divide the dough in half (leaving the second half in the fridge while you work with the first half) and place the dough in-between two large pieces of parchment paper. Use a rolling pin to roll the dough out into about a 1/4-inch thickness. Try and be careful to keep the thickness even (this will make for even baking). 
  5. Remove the top layer of the parchment paper and use a pizza cutter to cut the dough into uniform cracker shapes- no need to peel away the crackers individually yet, they'll break apart easily after baking! Carefully lift the parchment paper (with the dough still on it) to a baking sheet. Bake in the oven until the edges are lightly browned. About 15-20 minutes (cooking times will vary depending on the thickness of your crackers. Start checking your crackers around the 12 minute mark. You may need to remove the outer crackers first and continue to cook the center crackers for an additional minute or two. 
  6. Store crackers in a glass Tupperware for up to 5 days at room temperature.


*Cooking times will very from kitchen to kitchen

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7 thoughts on “Parsnip, Cardamom & Date Crackers

  1. Linds says:

    Wow!! This recipe looks fabulous and I can’t wait for your cookbook reveal!!

  2. Suzy bennett says:

    I crossed the cracker barrier thanks to you…no more looking back..and no more prepackaged crackers…!! So many directions to go in here. 🙂

  3. Amanda Bachelor says:

    Are these supposed to be crispy? Mine turned out soft… I tried baking longer but they didn’t really crisp up.

    1. Andrea says:

      These are indeed a soft cracker. I mention that in the post that the texture is more like a wafter/biscuit. I hope you enjoyed them!

  4. Pascale says:

    These are very good and easy to make. I love the waffer texture.
    Thank you Andrea
    Pascale from Lac St-Jean, Québec

  5. Dara Cantor says:

    Well shoot. I used all purpose flour instead of the almond flour, and rice flour instead of the chickpea flour…and the cracker texture was terrible – almost rubbery. Too much gluten? I’m not sure, but definitely don’t recommend those substitutions…

    1. Andrea says:

      Hi Dara. I’m sorry these didn’t turn out. All purpose flour and rice flour can not be used as substitutions for almond flour and chickpea flour. They have totally different structors and don’t work as a 1:1 ratio for this recipe.

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