ALMOND FLOUR CRACKERS
Homemade almond flour crackers with 4 simple ingredients: almond flour, water, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!
Provided by Brittany Mullins
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
- Place the dough on a piece of parchment paper and cover with a second piece of parchment.
- Pat it out with your hands and then use a rolling pin to roll out the dough. You'll want the dough to get pretty thin - about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape, but it's okay if it's not perfect.
- Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. Use your hands to press the salt down to help it stick. This step is optional, but the flaked sea salt makes the crackers really pretty.
- With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy you can use a tooth pick to create a little hole in the center of each cracker.
- Carefully transfer crackers (still on parchment paper) to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
- Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling.
- Place any leftover crackers in an airtight container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.
Nutrition Facts : ServingSize 10 crackers, Calories 155 kcal, Sugar 1 g, Sodium 266 mg, Fat 11 g, Carbohydrate 6 g, Fiber 3 g, Protein 6 g
ALMOND FLOUR CRACKERS WITH TOMATO SHALLOT CHUTNEY
Provided by Valerie Bertinelli
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chutney: Combine the tomatoes, vinegar, brown sugar, coriander, ginger, red pepper flakes, shallots, garlic and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to keep at brisk simmer. Cook, stirring often, especially towards the end, until thickened and jammy, 30 to 35 minutes. Cool to warm or room temperature.
- For the crackers: Meanwhile, preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Whisk the egg white, rosemary, salt and pepper together in a large bowl until frothy. Add the almond flour and Parmesan. Mix well to form a dough.
- Flatten the dough into a rectangle and sandwich between 2 sheets of parchment paper. Roll the dough out into an approximate 10-inch square, patching up any cracks with your fingers as you go. Use a sharp knife or pizza cutter to cut the dough into approximate 1 1/2-inch squares. Transfer to the lined sheet pan and bake until golden brown and crisp, 15 to 20 minutes, then transfer the crackers to the cooling rack and cool completely (crackers along the edge may cook faster than those in the center; transfer them to a cooling rack and continue to bake the remaining crackers).
- Serve the tomato chutney with the crackers on the side. Any remaining chutney can be kept refrigerated in an airtight container for up to 1 week and is delicious with cheese, on burgers or on a sandwich.
LOW CARB ALMOND THIN CRACKERS
Make and share this Low Carb Almond Thin Crackers recipe from Food.com.
Provided by Mercy
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well in a small bowl; everything should be moist and the dough should hold together somewhat.
- Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18" (it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil).
- Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
- Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness; you can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
- Replace the wax paper and continue rolling until nice and even.
- Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
- Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
- Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
- Break them apart on the score lines and let cool.
Nutrition Facts : Calories 1.6, Sodium 53, Carbohydrate 0.1, Protein 0.3
ALMOND 'YOU MUST BE NUTS!' CRACKERS
These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!
Provided by Poppa Bear
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
- Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
- Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
- Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.
Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g
GLUTEN-FREE ALMOND CRACKERS
This is a very versatile recipe for gluten-free/low carb crackers using almond meal/flour. Easily made vegan!
Provided by Ashly1021
Categories Nuts
Time 20m
Yield 36 squares, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Combine flour and salt. Add in egg (or flaxseed mixture 1 TBS flaxseed meal plus 3 TBS hot water -- let it set for about 3 mins) and oil.
- Blend and shape into two balls. Place each ball on a cookie sheet (lined with parchement) and roll into a thin layer (the thinner the more crunchy the cracker).
- Score into squares with a knife or pizza cutter.
- Sprinkle with sea salt (I also sprinkled pumpkin seeds on top).
- Bake for about 15 minutes or until golden brown.
- Cool then cut/break apart.
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- Almond flour: You can buy almond flour or make it close enough at home. In a blender/food processor, grind 1 and 1/4 cup raw almonds into a fine powder or meal type consistency – it doesn’t have to be perfect, but the finer, the better.
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- Preheat the oven to 350°F., Whisk together the egg, salt, pepper, and any additional spices or add-ins (see "tips," below.), Add the almond flour, stirring to make a cohesive dough., Place the dough onto a sheet of parchment, or a piece of plastic wrap.
- Roll the dough out to about 1/8" thickness; it should be about 10" x 12", or larger., Remove the top paper, and use a pizza wheel or knife to cut 1" squares.
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