hobnobmag recipe Grain-Free Crunchy Bagel-Style Almond Crackers Paleo

Recipe

Grain-Free Crunchy Bagel-Style Almond Crackers

Between the poppy and sesame seeds, my favorite bagel toppings, these crackers not only taste fab, but make for a spectacularly speckled  presentation.

MAKES ROUGHLY 40 PIECES

PREHEAT OVEN 325ºF… MAKE THE DOUGH

1 3/4 CUP almond flour

1 TB almond oil

1 egg, beaten

In a large bowl combine all ingredients, knead well, and shape into a ball. Place onto a sheet of parchment paper that fits a baking pan. Transform dough ball into a rectangle echoing the shape of the parchment. Top with second piece of parchment and roll out dough to between 1/16- and 1/8-inch thickness. I like keeping the edges ragged so the tips will get more brown. You may need to fill in some holes as the dough escapes the parchment, so just break off those parts and fill in as necessary.

PREPARE SEED MIX

1 TB sesame seeds

1 TB poppy seeds

1 TB golden flax seeds

1 TB sunflower seeds

1/2 tsp sea salt

In a small bowl, mix thoroughly. Sprinkle evenly over rolled-out dough. Cover with clean parchment paper and roll over to set seeds into the dough.

BAKE THE CRACKERS

Bake for roughly 23 min till edges are slightly browned. Move with parchment to a cooling rack and let sit for 10-15 min. Break apart by hand into irregular shapes. Store in an airtight container. Try not to eat them!