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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!