Almond Flour Crackers
User Reviews
4.6
Almond Flour Crackers
Description
This recipe for Almond Flour Crackers starts by combining almond flour, ground flaxseed, water, and fine sea salt to form a pliable dough. The dough is rolled thin between parchment sheets to about 1/8 inch thickness, then cut into small squares. An optional sprinkle of flaked sea salt pressed into the surface adds a visual appeal and a subtle burst of salt on each cracker.
Baked at moderate temperature, the crackers become crisp and light, highlighting the natural almond flavor with a mild earthiness from flaxseed. The simple base allows pairs well with cheese, spreads, or dips.
This gluten-free recipe yields crunchy snacks or accompaniments with minimal ingredients and straightforward preparation. Portioning the dough thinly ensures an even crispness throughout.
Ingredients
- 1 cup almond flour not almond meal
- 3 Tablespoons water
- 1 Tablespoon Flaxseed ground
- 1/2 teaspoon salt fine sea salt
- sea salt optional, flaked
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 40crackers
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 10crackers | |
| Calories | 155kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Sodium | 266mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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