Almond Flour Crackers
Ingredients:
- 192 g (2 cups) almond flour
- 3 g (1/2 tsp) salt
- 1.5 g (1/2 tsp) garlic powder
- 15 ml (1 tbsp) olive oil
- 15 g (1) flax egg
- 15 ml (1 tbsp) water
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Rolling the dough between two sheets of parchment paper keeps it from sticking and makes it easy to get an even thickness, which is key for the crackers baking uniformly. Score the dough before baking so it snaps apart cleanly afterward.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the Dry Ingredients: In a bowl, mix the almond flour, salt, and garlic powder if using.
- Add the Wet Ingredients: Add the olive oil and flax egg, and stir until a dough forms. If the dough seems dry and crumbly, add the water a teaspoon at a time until it comes together.
- Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out as thin and evenly as possible, about 1/8 inch thick.
- Score the Dough: Remove the top sheet of parchment and use a knife or pizza cutter to score the dough into cracker-sized squares. Sprinkle with flaky salt.
- Transfer to the Baking Sheet: Transfer the parchment with the scored dough onto the baking sheet.
- Bake: Bake for 12-15 minutes, until golden brown at the edges. Watch closely near the end, as almond flour browns quickly.
- Cool & Break: Let cool completely on the pan — the crackers will crisp up further as they cool. Break along the scored lines.
Storage: Store in an airtight container at room temperature for up to 1 week. If they soften, re-crisp in a low oven for a few minutes.
Tip: Roll the dough as thin and even as possible — uneven thickness means some crackers will burn before others are done.
Swap: Add dried herbs like rosemary or everything bagel seasoning instead of garlic powder for a different flavor.
Almond flour naturally has no gluten, so the egg is what holds these crackers together while olive oil keeps them from being dry and crumbly. Because almond flour has no starch to help it crisp the way wheat flour does, rolling thin and watching the bake time closely really matters.
Almond Flour Crackers
Ingredients:
- 192 g (2 cups) almond flour
- 3 g (1/2 tsp) salt
- 1.5 g (1/2 tsp) garlic powder
- 15 ml (1 tbsp) olive oil
- 15 g (1) flax egg
- 15 ml (1 tbsp) water
Equipments:
Features:
Why These Ingredients:
Almond flour naturally has no gluten, so the egg is what holds these crackers together while olive oil keeps them from being dry and crumbly. Because almond flour has no starch to help it crisp the way wheat flour does, rolling thin and watching the bake time closely really matters.
Prep:
Rolling the dough between two sheets of parchment paper keeps it from sticking and makes it easy to get an even thickness, which is key for the crackers baking uniformly. Score the dough before baking so it snaps apart cleanly afterward.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the Dry Ingredients: In a bowl, mix the almond flour, salt, and garlic powder if using.
- Add the Wet Ingredients: Add the olive oil and flax egg, and stir until a dough forms. If the dough seems dry and crumbly, add the water a teaspoon at a time until it comes together.
- Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out as thin and evenly as possible, about 1/8 inch thick.
- Score the Dough: Remove the top sheet of parchment and use a knife or pizza cutter to score the dough into cracker-sized squares. Sprinkle with flaky salt.
- Transfer to the Baking Sheet: Transfer the parchment with the scored dough onto the baking sheet.
- Bake: Bake for 12-15 minutes, until golden brown at the edges. Watch closely near the end, as almond flour browns quickly.
- Cool & Break: Let cool completely on the pan — the crackers will crisp up further as they cool. Break along the scored lines.
