I LOVE these crackers! I eat them with my egg salad and tomato soup. I have used these crackers as “chip” and dipped in salsa or other dips…and I will just eat these crackers alone as a snack. This recipe is super easy and very adaptable! You can add seasoning to get different flavors and varieties. I have added rosemary, pepper, oregano, basil, cilantro, cumin, etc. depending on what I am eating them with.
20 mins (35 min including cooling time)
- 2 cups blanched ground almond flour
- 1/2 teaspoon sea salt
- 1 large egg (or use flaxseed meal in place of the egg- see **below)
- 1 tablespoon olive oil (or avocado oil or ghee)
- extra salt to sprinkle on top of the crackers
- Preheat your oven to 350°F.
- Combine the flour and salt in a bowl and blend well.
- Add the egg (or egg substitute**) and oil, and blend and shape the mixture into two balls of dough.
- Place each dough ball on a non-stick baking mat, then place a piece of parchment paper (or other non-stick mat) over the ball and roll the dough into a thin layer.
- Score the crackers with a pizza cutter (see picture above) and sprinkle extra sea salt lightly across the cracker sheet.
- Bake for about 15 minutes, or until they start to lightly brown.
- Cool for about 15 minutes and break apart into crackers. Store in a sealed container.
Makes about 30 crackers
**I have followed this suggestion and the recipe does come out more “cracker-like”!
Replace the egg with an egg substitute by combining 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Soak for a few minutes and then use in the recipe as the egg.
Original recipe found here: Almond Saltine Cracker