Crackers! When you go grain free, sometimes the thing you miss are the crunchy type of things like pretzels and crackers and the like. I have seen grain-free cracker recipes and always just assumed they were hard or time consuming. I was incorrect. I was inspired by this recipe from Elena’s Pantry , but I wanted to add flax and give it cheese!
My version is Parmesan Almond Crackers
Only 6 ingredients, including the salt!
1-3/4 cups of almond flour
1/4 cup (26 grams) ground flax seed
1/2 teaspoon salt
1 ounce of parmesan cheese (I had shredded)
1 tablespoon oil (I used macadamia, but you could use olive)
Preheat the oven to 350 F. In a large bowl, combing the almond meal, flax meal, cheese and salt and mix well.
In a small bowl, beat the egg and oil together. Then add to the dry.
Mix this really well. You might want to use your hands to make sure it is thoroughly mixed, but I just worked it with a rubber spatula. It will be lumpy, like so:
Get 2 large sheet sheets of parchment paper out. Place the dough, which I pressed into a ball, onto one sheet.
Then cover with the other sheet of parchment paper and roll it out to 1/8 inch thickness.
The top layer of parchment keeps the dough from sticking to the rolling pin, which it will, so do not just try to roll it out. You could use cling wrap if you don’t have parchment, but you definitely need something on top or you will have a rolling pin full of mess.
What country does this look like?
Using a pizza wheel, cut the dough into strips to the size of cracker that you want.
I made my crackers this size, maybe an inch?:
Move the parchment sheet onto a cookie sheet and place into the oven. I had the baking stone in the oven, so I just slid the parchment paper onto the preheated stone. Using parchment means you don’t have to try to transfer the dough, which would be hard because it is sticky.
Bake for 15 to 17 minutes or so. It will depend a bit on how thick you have rolled the cracker dough. After 15 minutes, I removed some of the thinner edge pieces that were getting more brown and put the rest back in the oven to finish off. You want them lightly golden brown. These will crisp up a bit as they cool as well.
Remove from the oven and let them cool completely. Then break up the pieces.
These are crispy and flavorful. John thought they tasted just like grain crackers, which they do. Yum! They really are Crack-ers because it’s like crack eating them!
I must say that I am totally patting myself on the back for these. I never knew cracker making was so easy. This took maybe 15 minutes to get in the oven.
I might try doing a sweet version of these with some cinnamon as a pseudo graham cracker.
Now, these are a little higher in calories because of the nut meal, so don’t go to town on them… ooops…
The best I can do for the calories is to calculate the whole batch.
1566 calories, 127 fat grams, 29 fiber grams, 44 carbs, 72 protein grams. Low carb and gluten free to boot.
Now my batch yielded about 11 servings of crackers at 1 ounce each. Like so:
This is approximately 142 calories. This is maybe a bit smaller than say an ounce of pretzels, but so tasty.
I am definitely making more of these – - and soon!