I have finally mastered a cracker recipe that is crunchy and yummy. I have made these with just straight almond flour, and with a mixture, and I prefer the mixture because it adds a depth of flavor that I appreciate. I have also made them with and without the garlic and herbs. I prefer them without, but M prefers them with. So if you choose to try them , I encourage you to experiment. This is an adaptation of a recipe from Elana's Pantry, and they are wonderful with pate and homemade three-olive tapenade.
Crackers with Crunch
1.5 cups almond flour
1/2 cup golden flaxseed meal
¾ teaspoon salt
1/2 t. garlic or minced fresh herbs
1 tablespoon olive oil
2 tablespoons water
In a large bowl, combine almond flour, golden flaxseed meal, salt and garlic or herbs (or both if you like--it is good with rosemary, basil, oregano, thyme, etc.) In a small bowl, whisk together olive oil and water. Stir wet ingredients into almond flour mixture until thoroughly combined. Form the dough into a ball. and between 2 sheets of parchment paper roll to about 1/8 inch thickness. Cut individual crackers (about 2 inches square is a good size), and place on a parchment lined cookie sheet. Bake at 350° for 9-11 minutes, until lightly golden
Let crackers cool on baking sheet for 20-30 minutes, then serve with pate, tapenade, or your favorite topping!
I bet these are great for those who need to consume fewer carbs.
ReplyDeleteI am on a constant quest for the ideal grainless cracker recipe. I must try this but unfortunately golden flaxseed is unobtainable here in Sticksville NZ, I have a hard enough time getting plain old ordinary brown flaxseed. I'll still try the recipe, though, with the ordinary stuff and see what happens.
ReplyDeletePS: Isn't Elana's Pantry a great site?
ReplyDelete...and not a squidgin of dairy in it! Now I just have to track down the golden flax...last time I got flaxseed here in Italy (extremely expensive tiny erboristeria) it was rancid. Any alternatives? Sounds great, anyway, to try asap
ReplyDeleteI love Elana's Pantry!!
ReplyDeleteI go there for recipe ideas all the time!
Juduth and Deborah--
I urge you to try this recipe just with almond flour (just increase it to about 2 cups)--it is really good that way as well, I just like the flaxseed flavor--but I have them both ways and love them with almond flour as well. They taste slightly sweet and it is a wonderful contrast to something salty like tapenade...