Paleo Crackers

I was so excited to discover these absolutely delicious and very simple to make paleo crackers. The possibilities are endless as to what herbs you use – today’s batch is Rosemary, Chive and Maldon Sea Salt. The ‘Treat Tray’ has been missing these crackers.

Contributor: Marianne Campbell

2 cups almond flour
1/2 teaspoon sea salt
2 Tablespoons favorite herbs or spices
2 Tablespoons water
1 egg white
1 Tablespoon olive oil
1/4 teaspoon coconut oil

•  Preheat oven to 350.
•  Combine almond flour, salt, and herbs/spices in a medium mixing bowl.
•  In a small bowl, whisk together the water, egg white, olive oil, coconut oil (melted).
•  Pour wet ingredients into dry and stir until stiff dough forms and all dry ingredients are wet.
•  Place dough between 2 sheets of parchment paper and roll out to an even thickness of about 1/8 of an inch.
•  Transfer parchment to a baking sheet pan and remove the top piece of parchment.
•  Using a pizza cutter trim off uneven edges of dough, then cut the sheet of dough into cracker size pieces/squares.
•  Bake for 10 minutes.
•  Turn off oven and let crackers sit inside oven for an additional 10 minutes, until golden.

•  Getting the dough rolled out evenly is important, otherwise some cook faster and brown quicker and it is harder to regulate.

•  For today’s herb mixture, I added the rosemary and chive to the dry ingredients and sprinkled the Maldon sea salt on top once they were rolled out. This salt does not replace the 1/2 teaspoon salt in the recipe.

•  Once they have cooled, the crackers easily break along the ‘score’ lines made with the pizza cutter.

Chef Mercedes Ross via Quinci Payne Kelly

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