Low Carb Paleo Almond Flour Crackers With Sesame Seeds Gluten Free Food

2-INGREDIENT LOW CARB KETO CRACKERS RECIPE (ALMOND FLOUR CRACKERS)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
• Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms. (You can also mix in a food processor.)
• Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
• Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.

ALMOND FLOUR CRACKERS

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.

LOW CARB PALEO ALMOND FLOUR CRACKERS WITH SESAME SEEDS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 and move the rack to the middle position. Cut two pieces of parchment to fit a large sheet pan, mine is 18 by 13 in (46 by 33 cm).
• Into a medium bowl, measure and mix all of the dry ingredients. Add the egg and work the egg into the ingredients to form a dough. Devide the dough in half.
• Place a piece of parchment onto the counter. Spray it with baking spray. Lay one half of the dough in the center of the parchment. Spray the other piece of parchment and lay it spray-side-down onto the piece of dough.
• Roll the dough into a large rectangle about 1/8th - 1/16 of an inch thick. Remove the top piece of parchment and cut the dough into 20 pieces with a large sharp knife or a pizza cutter. Leave the cut dough in place. Salt and pepper the crackers. Slide the parchment onto a cookie sheet.
• Bake the almond sesame crackers until they brown slightly, 15- 20 minutes. Let them cool for a minute before putting them on a cooling rack to cool completely. Break apart when cool. (NOTE: another reader said that her oven is hotter and crackers recipes take about 15 minutes for her. My oven is 20 years old.)
• Repeat the procedure with the other half of the dough.
• Store in an airtight container. Makes approximately 40 crackers. Serving size is 10 crackers each, or a quarter of the recipe.

LOW CARB SESAME CRACKERS

Steps:

• preheat oven to 325 f.
• Combine all ingredients until you form a ball.
• with your hands roll dough into a log cylinder about 1.5 inches in diameter.
• slice with a sharp knife about 3-4 a inch.
• place rolls on parchment paper, leaving enough room to flatten.
• flatten into 2 inch circles.
• bake for 14-18 minutes until golden brown makes approimately 24 crackers.