Here is a delicious gluten- and grain-free cracker recipe (from Elana’s Pantry) that will make a wonderful crunchy accompaniment with just about anything. I eat them along with my favorite soups, hummus dip, guacomole, olive tapenade–the sky’s the limit. They are also high protein and full of fiber, and no preservatives and additives that you will find with processed crackers.
The best thing about these crackers, though—they are so simple and fast to make! Enjoy.
3 cups blanched almond flour
1 1/2 teaspoons celtic sea salt
1 cup sesame seeds
2 eggs, whisked until frothy*
2 tablespoons olive oil
Preheat oven to 350°F. Set aside 2 large (12×16) stainless steel baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.
In a large bowl, combine the almond flour, salt, and sesame seeds. In a medium bowl, whisk together the olive oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Divide the dough into 2 halves. Line the two baking sheets with the parchment paper. Place one half of the dough in the center of each lined sheet. With the 3rd piece of parchment paper, place it over one of the balls of dough and roll it out to about 1/16-inch thickness, until the entire baking sheet is covered. Remove the top piece of parchment paper and repeat process with the other piece of dough.
Cut the dough into 2-inch squares with a knife or pizza cutter.
Bake for 12-15 minutes at 350°F, until golden. Let the crackers cool on the baking sheets for 30 minutes, then serve.
Makes approximately 90 crackers
Nutrient Content (1 cracker):
5.2 grams fat
4.6 mg cholesterol
42 mg sodium
1.8 grams carbohydrate
1 gram fiber
2.1 grams protein
* If you have an egg allergy or sensitivity, try making a flax egg to substitute: For each egg, use 1 Tablespoon flaxseed + 2 Tablespoons water and mix well. Combine into recipe as you would eggs.
You can always experiment with adding other seasonings to these crackers, such as rosemary, cayenne pepper, cheese, etc.