Hello gorgeous! Finally, crackers are back!
Moving to a packaged-food-free existence can mean going without certain foods. Well some things can be made fairly easily at home and is worth the kitchen time to add back. Crackers are on that list for me. I love to entertain and having the ability to serve crackers with an appetizer has been HUGE! I have also found that I actually like the taste of these crackers so much more than boxed crackers, which are a bit cardboardy and bland in comparison.
These crackers use an incredibly simply dough recipe that requires no baking skill. The base dough for this recipe is a standard recipe and can be adapted to any flavor that you choose, just substitute the herbs and seasoning. I have made these an uncountable number of times and have decided that the dill recipe below is my personal favorite.
Please note that these crackers will be quite fragile compared to wheat crackers since they do not have the sticky gluten to hold them together. That said, these are a great, allergy friendly alternative that allows you to avoid packaged foods and still have a great appetizer.
These crackers can be eaten fresh with dip, or stacked with goodies. They also freeze beautifully and stay crisp for month. I always try to make a double batch to keep some in the freezer for future use. I usually just use a yogurt container so they don’t get crushed.
You can get creative with the shape. I did get a ruffled pasta cutter just for making these. You could potentially use a cutter, but it will increase your prep time.
Grain-Free Almond Flour Crackers
- rolling pin
- pizza cutter
- parchment paper
- baking sheet
- 2 cups Almond flour fine ground, blanched
- 1 Tbsp Olive oil extra virgin
- 1 Egg
- 1 tsp Water
- 1 tsp Garlic dried, minced
- 1 tsp Dill weed dried
- 1/2 tsp Pink Sea Salt ground
- Additional Pink Seas Salt for decoration ground
- Preheat your oven to 350 degrees and prepare 2 large sheets of parchment paper
- Combine dry ingredients in a medium bowl
- In a large bowl mix egg, olive oil and water. Add dry ingredients to the wet ingredients slowly until fully combined. You will have something of a heavy paste for the dough
- Place dough on one sheet of parchment, and cover with another. Using a rolling pin, roll the dough out between the two pieces of parchment. This helps keep the dough from sticking to the roller. Roll the dough out until it is consistent and thin. The thinner the cracker the nicer the crisp, however slightly thicker crackers hold up better for dipping and spreading. Plan for ⅛” or less in thickness for best results.
- Using a pizza or pasta cutter (a thin knife will also work, but will be more difficult) cut a grid pattern into the dough of 1-2” squares or rectangles. I like rectangles to have a little handle for dipping, but it is just a matter of aesthetics. If you want perfect squares you can pull of the irregular edges and roll into a new ball and repeat this process. Leave the sliced dough on the parchment sheet and transfer to a baking sheet.
- **Sprinkle with salt! You must do this before you bake or it will not stick. I often forget and always regret it.
- Bake for 10-12 minutes. Almond flour can scorch quite quickly, so keep a close eye on these once they begin browning. Your goal is to have a light browning on the edges.
- Remove from oven and allow to cool on the sheet.