These crackers assuage any crunch cravings, especially nice for those devoted to a grain-free Paleo diet. I did a few versions of these babies, in order to decide what flavors matched best with what. The cumin seeds add an almost a lemony zing, with the flavor profile akin to Indian and Moroccan cuisines. Therefore, they make a perfect vessel for dipping into hummus, (for non-Paleo participants, that is). For traditional Paleoists, pair with guacamole, a swath of butter or sliced avocado, or enjoy nakedly on their own.
We included them on our charcuterie board, so people could match them with meat slices. Eat them with or in a salad, in lieu of croutons, they soak up the dressing nicely while keeping their crunch. Include some red pepper in the salad, the flavors really work especially well together.
MAKES ROUGHLY 45 PIECES
PREHEAT OVEN 325ºF… PREPARE SEED MIX
1 1/2 TB sesame seeds
1 1/2 TB hemp seeds
1 TB chia seeds
1 TB golden flax seeds
1 TB cumin seeds
1/2 tsp sea salt
In a small bowl, mix thoroughly.
MAKE THE DOUGH
2 CUPS almond flour
1 TB almond oil
1 egg, beaten
In a large bowl, mix dry ingredients, then add the oil and egg. 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.
BAKE THE CRACKERS
Bake for roughly 27 min. The crackers should be browned on the edges. Move with parchment to a cooling rack and allow to cool about 10-15 min. Break apart by hand into irregular shapes. Store in an airtight container. Try not to eat them!