It seems like I have been wanting to create a cracker recipe for forever. One of the main things that I missed when I switched my diet was crackers. I missed that “crunch” that I used to love. Now, don’t get me wrong, I can have lots of crunchy foods: carrots, celery, lettuce, jicama, cucumber and probably so many more I am just not thinking of now. And the majority of those things can also be used with dips; hummus, salsa or any other dip you whip up. But, there’s seriously something amazing about a simple cracker. I want you to know, going grain-free can have some different challenges. But one thing I want you to know is there is almost always a healthy alternative for your favorite grain-filled food.
I had to restrain myself from eating a whole batch of these crackers with all sorts of different kinds of dips. But I realized I didn’t have that many dips in my house. I was down to peanut butter (that’s totally a dip to me) and salsa. I even put cheese on the crackers. It was perfect and I loved being able to eat a cracker and not feel physically horrible afterwards. You are going to love these as much as I do and I can’t wait to share this recipe with you!!
Feel free to double or triple the batch. They freeze great too, just freeze them wrapped in a ball in parchment paper and plastic wrap over the top.
1 1/2 cup almond flour
2 Tablespoons garbanzo bean flour
1 Tablespoon chia seeds
2 Tablespoons sesame seeds
1 teaspoon salt (I always choose Himalayan salt)
2 Tablespoons olive oil
1 clove garlic, grated. I use a zester/ microplane
Fresh cracked black pepper, on the crackers right before you put them in the oven
- Preheat the oven to 350 degrees and take out a cookie sheet
- This recipe is almost as simple as throwing it all in a bowl and mixing it up, but I will give you some directions to make it easier.
- In a medium bowl, add the almond flour, garbanzo bean flour, chia seeds, sesame seeds, and salt
- Add the olive oil and egg and mix together with a spatula or your hands. Once mixed, grate the clove of garlic into the dough and mix together again
- Lay out a piece of parchment paper the size of your cookie sheet
- Lay your dough in the middle of the parchment paper and use a rolling pin to roll it about 1/8 inch thick. It may be a little sticky. If you don’t have a rolling pin, place another piece of parchment paper on top of the dough and use a can or glass to roll it out.
- Using a knife, cut the rough edges off of the dough so that it is really close to a square/ rectangle. Then cut the dough into squares. As I was cutting the strips I would slide them over a bit to separate them from each other. Then you get a more even cooking with the crackers. (I have a picture of it below)
- Cook the crackers on the parchment paper for 12-15 minutes until the edges are just turning brown. The crackers will keep cooking and crisp up as you take them out of the oven
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