Updated: Apr 30, 2020
These delicious almond meal crackers are sound competition to traditional wheat based cracker biscuits and look every bit at home on a sophisticated cheese plate or tossed next to a dip at a BBQ.
You will be surprised at just how simple they are to make and how delicious they taste. Most people never pick that they are gluten and grain free and I have been asked for the recipe many times.
3/4 cup raw almonds 1/4 cup flax seeds 1/4 cup coconut flour 30g butter, room temperature 1 large egg 1/2 tsp sweet paprika 1/2 tsp dried thyme 1/2 tsp cumin
Preheat oven to 180 degrees.
Place almonds and flax seed into TM bowl and mill for 20 secs, spd 9.
Add all other ingredients to TM bowl and combine 10 secs, spd 5. Set dial to knead for 30 secs. When dough is formed, remove from TM bowl and divide into two balls.
Roll out each piece of dough between two sheets of baking paper. Make it about 2 mm thin (any thinner and they are too delicate to scoop dip). Lift off the top sheet of baking paper and using a pizza cutter or knife cut the crackers into desired shapes and sizes.
Lift up the sheet of baking paper and place on a flat baking tray.
Bake for 8-10 minutes until the crackers are light brown and crispy.
Store in an airtight container in the fridge for up to a week.
Use pre-ground almond meal and flax seed if you are unable to mill your own flours. Use a food processor to combine all ingredients then follow the recipe as above.
A note from Gracious Goodness :
You can use either golden or brown flax seeds in this recipe – taste is very similar, colour obviously will be more golden using golden flax. The ones pictured in the centre of this picture are made using brown flax seeds.
Spice up your crackers with these flavour variations :
1 tsp sweet paprika + 1/4 tsp chilli powder
1/2 tsp onion powder + 1/2 tsp garlic powder
1/2 tsp curry powder + 1/4 tsp cumin + 1/4 tsp tumeric
1/2 tsp dried oregano + 1/2 tsp dried thyme + 1/2 tsp dried basil + 1 tsp fresh lemon zest
Experiment and enjoy!!