Well hey now and happy Monday.
This low glycemic cracker recipe is my absolute favourite. It is sweet, salty, crispy and amazing. I feel like it is as if a graham cracker met up with a vegetable thin, made friends with some walnuts, made a little love in the kitchen and spawned this cracker.
Crackers are one of those craving foods. They are crispy, they are salty, they work wonders as serving vessel for our fave spreadable and most are filled with crap. Check the ingredient label of your everyday supermarket type cracker and you are likely to find things like hydrogenated and/or partially hydrogenated oils, shortening and oodles caboodles of the big bad kind of salt.
As I had a full weekend of cooking, I am keeping this one short and going straight to el recipado. Give these goodies a go. There is something so impressive about serving someone, especially yourself, crackers that you made from scratch. I think home made crackers are up there with making your own ketchup and sauerkraut- like it's so 1825-chic.
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Ingredients (Serves 4-6, depending on size)
- 1 cup almond meal (grind almonds in food processor)
- 1 cup gluten-free flour of choice (keep it super low glycemic and use a bean flour!)
- 1 tsp celtic sea salt
- 1/2 cup walnuts, chopped
- 1 egg whisked (or use egg replacement outlined below)
- 2 tbs olive oil
Preheat oven to 350.
Stir together almond flour, salt, walnuts, eggs and oil until well blended.
Line baking sheets with parchment paper.
Place one half of the dough in the center of each lined sheet.
Cut another piece of parchment paper and place it over the dough.
Roll dough out between the two pieces of parchment paper, until it is the desired thickness (thin is better for crispy crackers, keep it thicker for flat bread style).
Cut the dough with a knife or pizza cutter into 2 inch squares.
Bake for 10-12 minutes until golden.
For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 1/4 water until the mixture is thick and creamy. You may also wish to add a little arrowroot or tapioca starch- just a tsp or two.