I am a cracker fanatic. Anything that is a crispy, crunchy and made with flour or should be made with flour is my friend.
Over the years I have stopped buying these delicious crackers if they are made with white flour, yeast and any ingredients that I can’t pronounce and I love eating the crackers that are made with spelt, or kamut flour with maybe some extra virgin olive oil, sea salt and maybe some rosemary, flax, or other similar ingredients. Trust me they taste a million times better than regular old crackers that have all this processed crap in them.
I shy away from gluten free because generally the replacement ingredients for the flour and binders are just more crap and sometimes high in sugar. This of course isn’t all of them you can find some really great Gluten free products but you do have to read the labels on gluten-free products because just cause they are gluten-free does not mean that they are healthy.
I like Elana’s Pantry and her recipes for all things gluten-free are pretty great. I came across this recipe that I thought looked interesting and I really had an itch to try it because it seemed so simple and I love almonds so why not. I am curious and always up for a good ol’ recipe that stimulates my taste buds. Well the outcome was great. But I have to admit that I did non like the taste the egg left, the almond flour tends to absorb the taste of anything you cook it with….it tasted a bit eggy to me so I decided to make a few changes and I must say they are delicious. You should try them too!
I think these would be great served with a cheese board or even with some charcuterie or served with some preserves or even peanut butter and honey…you choose either or, but this Monday is Memorial Day and I’m sure as hell eating these. ‘Nuff said. Here’s the recipe. Enjoy!
Makes about 20-24
- 1 1/3 cup Almond Four
- 1tbsp. ground Flax/Chia seeds
- 3tbsp. Water
- 1tbsp. Olive oil
- 1tbsp. Rosemary, freshly chopped
- Sprinkle of Sea Salt
In a small bowl combine the ground flax/chia with the water. Let sit for 3 minutes.
In a large bowl combine almond flour, rosemary and sea salt and mix ingredients.
Add Olive oil to the flax & chia, mix and stir into the Almond flour mixture.
Roll the dough in between to pieces of parchment paper until about cracker thickness (so thin)
Remove the top piece of parchment paper and cut into 2 inch squares.
- Use and egg instead of the flax and water
- You can incorporate 1/4 cup sunflower seeds and/or pumpkin seeds
- Replace rosemary with turmeric, cayenne, and any other spice you would like.
- Hey go ahead and add something that you might like, shaved parmigiano or black pepper. Try anything!