Easy, delicious, go-with-everything almond crackers. Made with just 2 ingredients (plus water, and optional salt), they are grain-free, vegan, Paleo-friendly & high-protein!
I hope everyone is enjoying the Labor Day weekend! My husband had to work today, and it is raining, so my son and I have been spending the day together, playing games, being silly, and doing a bit of baking.
Here’s a recipe that he helped me make, and which I had to hurry up and photograph before we ate the whole batch: 2-Ingredient Almond Flour Crackers.
Your immediate reaction might be, “Ack!!! Crackers! Those sound complicated and time-consuming!”
Think again, as these are incredibly easy to make. Equally important: they are delectable! They are perfect plain (crunchy toasted almonds, in cracker form), sturdy for dipping into anything and everything, and superb paired with cheeses (vegan or traditional varieties). You can also add herbs (dried or fresh), spices and seeds to the dough to create custom crackers of all kinds.
They also happen to be:
*High in protein
*Salt-free (if you choose)
Ready to make them? Let’s go!
Turn the dough out onto a piece of parchment paper, cut to the size of a large baking pan. Place another piece of parchment paper or wax paper on top and roll into a 10-inch by 9-inch rectangle (I get out my ruler for this).
Here’s the trick: roughly roll out the dough somewhere close to the 10″x 9″ size and then lift up the top piece of paper. Use your fingers to squish off pieces of the dough and press them into other edges to get closer to the desired shape. It’s like working with play dough. When you’re pretty close, put the paper on top again and lightly smooth things out.
Peel off the top piece of paper and transfer the bottom piece of parchment, with the dough on top, to the baking sheet. Using a pizza roller or a large knife, cut the dough into 1 inch squares.
I used a ruler to mark off the 1-inch increments, but you do not need to. That’s me being fussy. You can make approximate cuts, or cut alternative shapes, too. Just be sure that all of the crackers in one batch are roughly the same size so that they bake evenly.
If you like (I do), add a hole to the center of each square using the end of a wooden skewer. It takes seconds to complete (my son punched all of the holes).
Slide the baking pan into the oven and bake for about 20-25 minutes until the crackers are light golden brown. Cool completely, separate the squares, and “Ta-Da!”, you just made crackers!
Warning: these are addictively delicious! It’s a good thing that they are also a nutritious, protein & healthy-fats (vitamin E!) packed snack.Print
- 1–1/2 cups blanched almond flour (not almond meal)
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- Optional: 1/2 teaspoon fine sea salt
- Preheat oven to 325F. Set aside a large baking sheet.
- In a medium bowl, stir the almond flour, flaxseed meal, water and (optional) salt until blended.
- Scoop dough onto a large piece of parchment paper (about the size of the baking sheet). Place a second piece of parchment paper or wax paper on top of dough. Using a rolling pin, roll dough into a 10-inch by 9-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.
- Remove the top sheet of paper and transfer the parchment paper with the dough onto the baking sheet. Using a pizza cutter or large knife, cut the rectangle into 1-inch squares. If desired, use a wooden skewer to make a hole in the center of each square.
- Bake in the preheated oven for 20 to 25 minutes until light golden brown and dry. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into squares.
Storage: Store the cooled crackers in an airtight container at room temperature for up to 3 weeks or freezer for up to 6 months.
- Category: Crackers, Snack
- Serving Size: 10 crackers
- Calories: 113
- Sugar: 0.7 g
- Sodium: 0 ,g
- Fat: 9.8 g
- Saturated Fat: .7 g
- Carbohydrates: 4.4 g
- Fiber: 2.4 g
- Protein: 4.3 g
- Cholesterol: 0 mg