Those who are trying to be gluten and grain free often get the craving for the crunch. That’s where these grain-free crackers, made with almond flour, come in to save the day.
Between the poppy and sesame seeds, my favorite bagel toppings, these grain-free crackers not only taste fab, but make for a spectacularly speckled presentation. Not to mention the nutritional benefits of the seeds.
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 GRAIN-FREE 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!
If you like this recipe, you might want to take a look at our Cumin -Spiced grain-free crackers too.
Want more paleo party recipes? See them in our theme 21 Purely Paleo