November 17th, 2014

Almond Flour Crackers

Sometimes I’m amazed at the huge variety of foods and textures that can be made with almond flour, but then I remember that all of those same things are made with just one kind of flour in the real world, too, so it’s not really so weird.

(“Oh yeah? What about almond milk?” you say. To which I reply, “Don’t sass me, mister.”)



It’s true! That same stuff that makes soft, crumbly, chewy cookies and cupcakes can also make light, crispy crackers. Start with just one cup of almond flour, then add 1/2 tsp of salt and 1/4 tsp of garlic powder. Or rosemary, or sesame seeds, whatever floats your boat.



Add 1/2 tsp of grapeseed oil…



And one egg. Apparently I will never get tired of bragging about my one-handed egg cracking skills. I don’t know why you guys even put up with me.



Mix everything thoroughly into a thick wet dough, then squash that dough out between two large sheets of parchment paper. A rolling pin will help you get it as thin as possible without actually being able to see through it.



Leaving the top piece of parchment paper on, bake in the oven at 325 degrees for 15 minutes. Then remove the top paper, and cut the dough into squares with a pizza cutter. Return the tray to the oven and bake uncovered for another 10 minutes.



Easy, right? Cracker, please.

As in, they’re delicious so I’m politely asking for one. What did you think I meant?


Happy Eating!


Almond Flour Crackers

1 cup almond flour
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp grapeseed oil
1 egg


1 comment to Almond Flour Crackers

  • xoxoxoBruce

    I recently saw a cookie recipe where the woman was debating the right balance of cake flour and bread flour to make them chewy and light, but not smell like cupcakes. Wow, baking sure is complicated.

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