The amazing woman who owns the Pilates studio where I teach is a nutritionist and expert in cooking for people with numerous dietary restrictions. I’ve been fortunate enough to get some of her advice for baking gluten-free and paleo, like which almond flour to buy and where to look for a crowd-pleasing paleo chocolate chip cookie. She also introduced me to a brand of crackers that she is into, which are made from a mix of almond flour and a bunch of other ingredients, that make me not miss regular crackers at all.
There’s a catch though. Often times, pre-made special diet foods are pricey – after all, those non-wheat flours don’t come cheap! But at $7 for a 5.5 oz box, I wanted to figure out how to make them myself. I’m not really a baker, but I do – on occasion – turn out some good stuff. So after browsing a few recipes, I put together this one – and I am hooked. This is my new favorite cracker, and the best part is, I can make them in about 30 minutes from start to finish, depending on how long it takes to roll out the dough.
Paleo Almond Seeded Crackers with Herbes de Provence
1 cup almond flour
¼ cup toasted sesame seeds, black or white (or a mix!)
¼ cup flax seeds
1 T chia seeds
¼ cup coconut flour
2 tbsp tapioca flour
½-1 tsp Himalayan salt (I use the lower amount of salt because I am not a huge salt person)
½ tsp coarsely ground black pepper
1 T Herbes de Provence
3 tbsp avocado or extra virgin olive oil
2 large pastured eggs
Preheat oven to 375F.
In a large bowl, mix together the almond flour, coconut flour, tapioca flour, sesame seeds, flax seeds, chia seeds, Herbes de Provence, salt and pepper until well combined. In a separate bowl, lightly whisk the eggs and olive oil together until combined, then add to the dry ingredients while kneading with your hands – the dough will be a little on the tacky side.
*Note, you can also do this in a stand mixer – I do mix the eggs and olive oil together before adding to dry ingredients in the stand mixer.
Shape the dough into a ball, then press it flat between two sheets of parchment paper. Using a rolling pin, roll the dough out to about a ⅛” thickness, or even thinner if possible. The thinner you make the dough, the crispier the cracker – but beware of making it too thin, because it will burn. Remove the top sheet and carefully cut/score the dough into cracker-sized squares (I do about 1½” square crackers) using a pizza cutter or sharp chef’s knife. Put the entire parchment paper with the dough onto a baking sheet, and bake for about 13 minutes, checking to see if the crackers are turning golden brown.
Allow to cool completely and then separate into crackers by snapping them along the score lines. Store at room temperature in an airtight container for up to a few weeks – if they last that long!
You can also change up the flavorings – use an Italian herb blend, add some cayenne and paprika to kick up the heat, or stick to just salt and pepper (omitting the Herbes de Provence). Have fun with it – it’s a pretty versatile recipe!