There are plenty of gluten-free crackers out there. Some are a bit dangerous to our expensive dental work, while some are no healthier than their gluten laden counter parts. They are often made of rice flour, potato starch, at least one kind of “gum”, and plenty of other ingredients that we could all live without.
These, my paleo friends, are a whole ‘nother story. Not only are they paleo, but they couldn’t be simpler to throw together when you’re craving something crunchy, or are feeling nostalgic about your cracker eating days. These crackers are very reminiscent of an everything bagel, something this east coast Jewish girl misses once in a while…
Preheat oven to 325.
1 3/4 Cup almond flour
1/4 Cup combined seeds (I used poppy, sesame, and caraway)
1/2 teaspoon sea salt (use coarse if you like the occasional pop of salt like on an everything bagel)
dash garlic powder, optional
1 Tablespoon melted butter
1 egg, well beaten
Combine all ingredients and mix / knead well.
Turn out onto a cookie sheet sized piece of parchment paper and flatten a bit. Top with another piece of parchment paper and roll out to about 1/8 inch thick. Remove the top sheet of parchment and cut into 1-2 inch squares with a sharp knife.
Bake for 14-20 minutes, or until The crackers are golden brown. The outside ones may cook first, and it’s OK to carefully remove them as they do, and cook the rest for a few minutes more.
Allow to cool, and store in an airtight container. If, that is, they make it to the container.
Topping ideas to turn your homemade crackers into fancy hors d’oeuvres:
- wild smoked salmon & chive creme fraîche
- chicken liver pâté and a slice of cornichon
- cream cheese and cucumber (my favorite childhood sandwich!) and a sprig of dill
From a girl who loves her crackers and must have a “crunch factor” in her life, these are grain-free perfection. My weakness is “salty-crunchy” snacks (read: tortilla chips, goldfish crackers, potato chips), and I’ve never found anything – until now – that fits the bill while still being healthy. I mean, kale chips are neat, but they’re far from “chips”. More like air crisps. But now, thanks to Simone, I have a true healthy “crunch factor”!! And, they are super easy to make. Highly recommend.
Awesome, thanks for the recipe!
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Thanks Simone, I’m going to make these for my dad, he’s mostly grain free and really enjoy’s Mary’s Gone Crackers, these look like a great alternative.
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I’m vegan and will try these with an egg replacer. I’ll let you know how they turn out! LOVE your blog and your inspiring generosity!
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I absolutely love these crackers. For the seeds I used 1 tbs of sesame seeds, 1 tbs poppy seeds, 1 tbs caraway seeds, and 2 tbs coarsely milled flax seed. Since I like to know the nutritional breakdown of foods, I figured these at, dividing the recipe into 12 servings of 3 crackers each, each 3 cracker serving comes out to 105 cal, 9 gr fat, 4 carb, .5 sugar, 2 fiber, 40 mg sodium, and 4 gr protein. They were delicious.
Thank Rose for the nutritional breakdown!
That’s where I keep all my recipes.
I can’t seem to pin this on pinterest!
oh! Nevermind. Pinterest worked this time!
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Your cracker recipes look wonderful! Thank you!
I found these to be extremely salty. Otherwise they are great. I’ll cut the salt in half next time.
hmmmm There’s a good chance I’m heavy handed on the salt, and I now realize that my other cracker recipe has 1/2 teaspoon in the ingredients list, instead of 1 teaspoon as listed here. I’ll edit this one to that as well. Sorry they were too salty, but I hope you like them better next time!
Thanks! I will make them again. I like salty things too.
It also depends on the salt you use…I use Kosher and it’s “bigger” and takes up more room in the measuring spoon. If you use a “smaller” grind of salt, it makes a big difference…HTH.
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OMG! These are wonderful!! I made some to have at a Patriots/Ravens party tomorrow, but I don’t know if they will last that long… This is a real treat to have on Day 18 of my 21 DSD! Thanks so much!
I made the olive oil rosemary ones and they were TO DIE FOR. Although I had to bake them a lot longer than 20 mins to get the golden brown crunch – otherwise, they had a more shortbready, cookie-like texture than crisp and crackery. Like Jen in the first comment, I’m a salty-crunchy person. Paleo is killing me slowly.
I am going to make these everything ones next but going to sub dehydrated onion flakes for caraway since I’m not a fan. Thank you SO much for the recipe!
Thank you for this recipe!! They are delicious! I love that I can play with the seed portion…I used pumpkin, sesame, and sunflower. How long do you think these will last for?
Thank you for your recipe, Simone! It looks awesome. I have been paleo for going on 3 years now and I often long for a crunchy salty cracker to serve with cheese and salami! Mine are in the oven now. I used sesame, poppy, and caraway seed as you suggested. It seems that they are taking much longer to bake than your suggested time. It is difficult to be patient for them. I want them to be done now because they smell so incredible! Thanks again! I’ll post again to report how they came out!
They are finished baking and the taste is great. My only wish is that I had salted the top of them before putting them in the oven. Now I just need to muster the willpower to let them cool!
How long did they wind up taking? I find I have to remove the outer ones from the oven first, and the more central ones take longer. I also feel like they’re different every time! Probably b/c the thickness varies, as does my somewhat old oven…
I think I ended up leaving them in for about 40 minutes. I did turn the sheet once (at about 15 min mark when I was checking doneness) in the oven since you mentioned having to take off the ones on the outside. I thought maybe they’d bake more evenly that way. Perhaps I just let too much of the heat out of the oven. My oven tends to be off temperature-wise too, so I put my oven thermometer in to be sure I had my oven at 325.
Thanks again for an awesome recipe! My husband keeps asking me to make more of these amazing crackers! The next time I do it I’ll pay more attention to how long I leave them in for.
Wow that sounds like a really long time! I assume that each person rolls them out to a different thickness, maybe mine are on the thin side. Also, it just occurred to me that the moisture of the almond flour could effect them too; regular wheat flour is very consistent, but almond flour definitely isn’t, so that could make a huge difference. At any rate, I’m glad you love the crackers!
You are a genius!!! Thank you for this awesome recipe!! I might eat the whole lot in one sitting!
Thanks Erica!