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Easy Gluten-Free Almond Flour Crackers

Updated: Oct 16



<img src="https://images.squarespace-cdn.com/content/v1/5cdb54977d0c910680651eaf/1623039841539-52M15JFIGLFHCKZG3LO1/almond+flour+crackers+1.jpg" alt="almond flour crackers 1.jpg" />

almond flour crackers 1.jpg

Have you ever tried making your own crackers? Your very own crispy, crunchy healthy Snack? You should definitely try it. To be honest with you I had only tried it twice before because homemade crackers used to strike me as one of those things that seem likely to be more effort than they’d be worth, especially since picking up a box of gluten-free crackers at the grocery store is so convenient.

The homemade almond flour crackers that I have recently learned how to make are surprisingly easy to make at home with just four basic ingredients, a rolling pin, and a baking sheet. I got the inspiration and the recipe from the lovely Brittany the creator of Eating Bird Food.

Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and dinners all week long. I have to confess the batch I made a couple of nights ago was gone in one sitting.

The other thing I love about these crackers is that they are such a quick snack to put together. The dough is mixed in about a minute flat (no kneading! no yeast!). Add on rolling, cutting, and baking the crackers, and making an entire batch will still only take you about 30 minutes, tops.



<img src="https://images.squarespace-cdn.com/content/v1/5cdb54977d0c910680651eaf/1623039884482-6UL22DCGWWQRE8HX1KM9/almond+flour+crackers+with+salt+1.jpg" alt="almond flour crackers with salt 1.jpg" />

almond flour crackers with salt 1.jpg

What are the simple ingredients to make these almond flour crackers?

1.Almond flour – make sure you grab almond flour and not almond meal!

Almond flour is made from ground almonds and is not the same as almond meal, despite the fact that their names are sometimes used interchangeably. Almond meal is made by grinding almonds with their skins intact, resulting in a coarser flour. This difference is important in recipes where texture makes a big difference. For these light crackers we use almond flour so it results in a lighter cracker. These are the three brands I like to get: Yupik, Bob’s red mill and Kirkland

2.Ground Flaxseed

Always buy Whole Flax seeds and grind them yourself, this will prevent oxidation. Pre-ground flaxseed (flax meal) has been exposed to oxygen longer, and oxygen causes polyunsaturated fats to break down. So do heat and light exposure. A tell-tale sign that this has occurred is an off smell and/or flavor you might call “rancid.” The flaxseed adds healthy fats and fiber to the crackers and helps bind them together.

3.Sea Salt

I like to mix in fine grain sea salt into the cracker and then top with flaked sea salt for serving! I love Celtic Sea Salt.

4.Water

To moistens the dough and brings the crackers together.

Now Why Almond Flour Is a Healthy Option?

First of all let’s cover some nutrition basics :

Almond Flour Is Incredibly Nutritious. One ounce (28 grams) contains:

Calories: 163

Fat: 14.2 grams (9 of which are monounsaturated)

Protein: 6.1 grams

Carbs: 5.6 grams

Dietary fiber: 3 grams

Vitamin E: 35% of the RDI

Manganese: 31% of the RDI

Magnesium: 19% of the RDI

Copper 16% of the RDI

Phosphorus 13% of the RDI

Almond flour is particularly rich in vitamin E, a group of fat-soluble compounds that act as antioxidants in your body. They prevent damage from harmful molecules called free radicals, which accelerate aging and increase your risk of heart disease and cancer. In fact, several studies have linked higher vitamin E intakes to lower rates of heart disease and Alzheimer’s.

Magnesium is another nutrient that’s abundant in almond flour. It’s involved in many processes in your body and may provide several benefits, including improved blood sugar control, reduced insulin resistance and lower blood pressure. Almond flour has low glycemic properties and the ability to improve insulin (blood sugar lowering Hormone). Which applies to people with or without type 2 diabetes who have either low magnesium levels or normal magnesium levels but are overweight.

More importantly, Almond flour is naturally gluten-free, making it a great alternative to wheat flour for those who have celiac disease or a wheat intolerance.



<img src="https://images.squarespace-cdn.com/content/v1/5cdb54977d0c910680651eaf/1623040464749-SJ132BTFC37ALCETZ5ZO/almond+flour+and+water.jpg" alt="almond flour and water.jpg" />

almond flour and water.jpg

Instructions to make this easy delicious almond flour crackers:

What you need:

1 cup almond flour not almond meal

3 Tablespoons water

2 Tablespoons ground flaxseed

1/2 teaspoon fine sea salt

flaked sea salt optional

Instructions:

Preheat oven to 350°F.

Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.

Place the dough on a piece of parchment paper and cover with a second piece of parchment.

Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape, but it’s okay if it’s not perfect.

Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. You can also sprinkle cayenne pepper, paprika, Italian seasoning, any dried or fresh herbs like rosemary, thyme, or dill. Garlic powder or granules, sesames seeds and etc. The flaked sea salt or herbs makes the crackers really pretty.

With the top sheet of parchment removed, use a knife to cut the dough into small squares. I made mine about ½ inch. If you want you can use a tooth pick to create a little hole in the center of each cracker.

Transfer crackers (still on parchment paper) to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. I transferred those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.

Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling. It was so hard to wait until they cool down completely.

Place any leftover crackers in an airtight bag for later. If there are any. You can store these in an air-tight container or bag and keep them on the counter or pantry. They should last about 4-5 days.

Let me know if you gave these a try and tag me on Instagram, I’d love to see your creations.

What to do next…

Any questions? Leave me a comment below.

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