After eating all-things-sugar for about a month straight during the holidays, I'm slowly turning to more healthy snacks during the day. As a good Wisconsinite, one of my favorite go-to snacks is cheese and crackers (lately I've been alternating between a white cheddar with cranberries and a jalapeño muenster). Of course, crackers are also a great vehicle for healthy dips such as hummus.
During a gluten-free phase last year I became hooked on gluten-free crackers. I'm particularly a fan of the crackers that are full of different seeds, giving them both a great flavor and texture. However, the downside of these crackers is their price point. Often, a box of not-that-many crackers is over $5.
So what's a girl to do? Make her own, of course. To make my crackers, I used a base of almond flour and added a couple of eggs along with some olive oil as a binder. A little bit of salt and a handful of seeds gives the crackers flavor and crunch. If you'd like, add a bit of freshly-cracked black pepper to the crackers just before baking.
I used a pizza cutter to slice the dough into squares; but my crackers are far from uniform in shape. (I suppose I could have broken out a ruler, but who has time for that?) If you really want everything to be evenly-sized, I'd recommend using a square (or round) cookie cutter. These crackers are tasty, but simple. If you'd like to pack in more flavor, consider adding in a teaspoon or more of your favorite dried (or fresh) herbs. Ooh, how about rosemary-sea salt crackers? Maybe with a little grated Parmesan? Looks like I need to pick up some more almond flour at the store!
Gluten-Free Almond Flour Multi-seeded Crackers (printer-friendly version)
makes 25-35 crackers, depending on size
2 cups blanched almond flour
1/2 teaspoon fine sea salt
4 tablespoons seeds (I used 1 tablespoon each of poppy seeds, white sesame seeds, black sesame seeds, and chia seeds)
2 eggs
1 tablespoon olive oil
freshly cracked black pepper [optional]
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat, and set aside.
2. In a large mixing bowl, whisk together the flour, salt, and seeds. Add in the eggs and olive oil and stir to combine until a dough forms.
3. Divide the dough into two equal portions. Take one portion and pat it into a disc shape. Place the dough disc between two sheets of parchment paper and roll out the dough until it's about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares. Place the squares on the prepped baking sheet and top with freshly-cracked black pepper if desired. Bake for 12-15 minutes, flipping halfway through the baking time, until lightly browned and crisp. Remove the crackers from the baking sheet and let cool completely on a wire rack. Repeat with the remaining disc of dough.
4. Store the crackers in an airtight container at room temperature.
makes 25-35 crackers, depending on size
2 cups blanched almond flour
1/2 teaspoon fine sea salt
4 tablespoons seeds (I used 1 tablespoon each of poppy seeds, white sesame seeds, black sesame seeds, and chia seeds)
2 eggs
1 tablespoon olive oil
freshly cracked black pepper [optional]
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat, and set aside.
2. In a large mixing bowl, whisk together the flour, salt, and seeds. Add in the eggs and olive oil and stir to combine until a dough forms.
3. Divide the dough into two equal portions. Take one portion and pat it into a disc shape. Place the dough disc between two sheets of parchment paper and roll out the dough until it's about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares. Place the squares on the prepped baking sheet and top with freshly-cracked black pepper if desired. Bake for 12-15 minutes, flipping halfway through the baking time, until lightly browned and crisp. Remove the crackers from the baking sheet and let cool completely on a wire rack. Repeat with the remaining disc of dough.
4. Store the crackers in an airtight container at room temperature.
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