These crispy, buttery almond flour crackers have the nutty style and crunch of sesame seeds. Excellent for dipping!
These crunchy, grain-free almond flour crackers are baked merely with almond flour, tapioca starch, an egg, a little bit of butter and a few sesame seeds. They’re crispy, buttery, and actually addictive!
Why I like these almond flour crackers
- Excellent crunchy texture: Almond flour has a number of fats, and tends to make baked items very smooth. By including tapioca starch and baking it low (325°F) and gradual (quarter-hour), we get tremendous crispy, buttery-tasting crackers.
- Easy, adaptable recipe: You possibly can add kind of seeds, swap out the butter for oil, and fluctuate the quantity of water for crackers that end up crispy and scrumptious each time.
- Preserve texture: These crackers will maintain their crisp texture for at the very least every week at room temp so long as you retain them in a sealed glass container.
- Excellent for appetizer platters: Since these comparatively neutral-flavored crackers are all about texture, they go together with the whole lot from hummus and spinach dip, to salsa, a block of sharp cheddar cheese or a charcuterie board.
Key recipe components & substitution strategies
- Almond flour: Finely floor blanched almond flour varieties the bottom of those crackers. I actually like Blue Diamond model finely sifted flour; nuts.com has a fantastic one, too, & I just like the Wellbee’s model that I see on Amazon. Make sure that it is blanched (skins eliminated) and finely floor/sifted.
- Tapioca starch/flour: Provides crispness and crunch to the crackers; absorbs a number of the oil from the almond flour. You possibly can strive changing it with superfine candy white rice flour (additionally referred to as glutinous rice flour).
- Baking soda: Provides some raise, however largely helps the crackers brown within the oven.
- Salt: brightens the opposite flavors. I take advantage of kosher salt as a result of it is simpler to measure precisely in baking, however desk salt works, too.
- Sesame seeds: Provides a nutty crunch and depth of taste; exchange with poppy seeds, chia seeds, flax seeds, hemp seeds, or a mix.
- Butter: Provides taste and texture; exchange simply with an equal quantity of virgin coconut oil and even further virgin olive oil if you happen to’re dairy-free.
- Egg: Binds the crackers collectively and provides texture. For those who’re egg-free, strive changing with 1 “chia egg” (1 tablespoon lukewarm water combined with 1 tablespoon floor white chia seeds).
Find out how to make almond flour crackers
Make the cracker dough
Whisk collectively the dry components, then combine in an egg overwhelmed with 1 tablespoon melted butter, and a little bit of water. Add extra water a bit at a time till the dough holds collectively nicely once you squeeze it.
Form the crackers
Working with one half of the dough at a time, roll it out between two items of parchment paper till it is about 1/8-inch thick. Use a pastry cutter, pizza wheel or sharp knife to trim the tough edges, then minimize shapes which can be about 1-inch sq.. Use a butter knife or offset spatula to switch the squares to a ready baking sheet.
Bake the crackers
Bake the crackers at 325°F for about quarter-hour or till they’re pale golden. Allow them to cool on the baking sheet, and so they’ll flip crispy as they cool. Retailer in a glass jar at room temperature.
Recipe suggestions & tips
Roll the dough, do not press it
Do not stress about rolling the dough to precisely 1/8-inch thick, and do not press too onerous on the parchment paper with the rolling pin, otherwise you’ll see wrinkles within the crackers.
As you are rolling out the dough, your fingers are a extra dependable indicator of even dough thickness than your eyes. Run your palms over the dough evenly to guage thicker spots, after which roll these out a bit thinner.
Add water slowly
You have to so as to add water by the 1/4 teaspoonful till the dough holds collectively nicely. With out the water, the dough will really feel moist however will nonetheless crumble, because of the oils within the almond flour.
Chances are you’ll discover that the dough breaks aside into very irregular items throughout rolling. If that occurs, the dough simply wants a bit extra water. Simply knead in water, a number of drops at a time.
Decide the best almond flour
Almond meal is extra coarsely floor almonds that also have their skins, and it will not work on this recipe. Make sure you are utilizing finely floor blanched almond flour, which implies that they’ve eliminated the skins on the almonds and floor and sifted them to a wonderful texture.
Listed below are the manufacturers of almond flour I like finest proper now:
- Blue Diamond finely sifted blanched almond flour (I discover it at my native grocery retailer and on Amazon, however you will get a a lot better value at Sam’s Membership)
- Costco’s Kirkland model superfine blanched almond flour (by far the perfect value, if you will discover it in inventory and you’re a Costco member)
- Nuts.com superfine blanched almond flour
Storage directions
Retailer these crackers in a sealed glass container at room temperature and they’ll keep crispy for at the very least every week. For those who retailer them in plastic, they will lose their texture rapidly, so keep away from that.
You possibly can freeze them for longer storage (as much as 2 months, even), however they’ll lose some crispness. To refresh, unfold them out on a lined baking sheet, sprinkle evenly with lukewarm water, and toast at 250°F for about 5 minutes.
Regularly requested questions
In response to the vitamin estimate, 1 dozen of those little crackers has a full 6 grams of protein, plus loads of good fats from the almond flour. They’re grain free, too, so appropriate for a gluten free and grain free weight loss program.
For those who exchange the butter with virgin coconut oil, these crackers are dairy free, grain free and Paleo.
Sure! You possibly can add as much as 2 extra tablespoons of seeds to the unique 3 tablespoons of sesame seeds within the recipe. You will want so as to add extra water to deliver the dough collectively. Any greater than 5 tablespoons complete and the dough tends to interrupt aside throughout rolling.
Sure! Change the butter with virgin coconut oil, and even further virgin olive oil and so they’re dairy-free. They arrive out nice with both butter substitute.
There’s just one egg on this recipe, so you need to be capable of exchange it with 1 “chia egg” (1 tablespoon floor white chia seeds combined with 1 tablespoon lukewarm water) or perhaps a “flax egg.”
Almond Flour Crackers
These crispy, buttery almond flour crackers have the nutty style and crunch of sesame seeds. Excellent for dipping!
Yield: 75 crackers
Stop your display from going darkish
Substances
- 1 cup (120 g) finely floor blanched almond flour
- ¾ cup (90 g) tapioca starch/flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons sesame seeds and/or poppy seeds
- 1 tablespoon (14 g) butter melted and cooled (or virgin coconut oil)
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- Lukewarm water by the 1/4 teaspoonful
Directions
-
Preheat your oven to 325°F. Line massive rimmed baking sheets with unbleached parchment paper and set them apart.
-
In a big bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to mix nicely.
-
Whisk collectively the butter, egg and 1/4 teaspoon water. Create a nicely within the middle of the dry components, add the egg combination, and blend till the dough comes collectively.
-
Knead in additional water by the 1/4 teaspoonful till the dough holds collectively with out crumbling.
-
Divide the cracker dough in half, and work with one half at a time. Cowl the opposite half with plastic wrap so it would not dry out.
-
Place the primary half of dough between two massive sheets of unbleached parchment paper and roll out as near 1/8-inch thick as potential.
-
If the dough splinters rapidly and appears to crumble as quickly as you start to roll it, it is too dry. Knead in some water till it holds collectively nicely.
-
To stop the rolled-out dough from having a crinkled look, don't press too onerous with the rolling pin. Relatively, apply medium strain and roll forwards and backwards over the dough.
-
Take away the highest layer of parchment paper and minimize out shapes which can be roughly 1 1/4-inch sq. utilizing a cookie cutter, pizza or pastry wheel, or sharp knife. Collect and reroll any jagged scraps of dough.
-
Raise the shapes off the parchment with an offset spatula or knife, and place about 1/4-inch aside on the ready baking sheet. They won't unfold throughout baking.
-
Repeat with the opposite half of dough.
-
Place the baking sheets, one by one, within the middle of the preheated oven and bake till evenly golden brown throughout and dry to the contact, about quarter-hour.
-
Permit the crackers to chill fully on the baking sheet. They may cool rapidly.
-
Retailer in a sealed glass container (not plastic!) at room temperature to keep up crispness.
Notes
Vitamin info is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It's an estimate solely and shouldn't be relied upon.
Vitamin
Serving: 1cracker | Energy: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.1g | Trans Fats: 0.001g | Ldl cholesterol: 2mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 7mg | Iron: 0.1mg
Almond Flour Crackers
These crispy, buttery almond flour crackers have the nutty style and crunch of sesame seeds. Excellent for dipping!
Yield: 75 crackers
Stop your display from going darkish
Substances
- 1 cup (120 g) finely floor blanched almond flour
- ¾ cup (90 g) tapioca starch/flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons sesame seeds and/or poppy seeds
- 1 tablespoon (14 g) butter melted and cooled (or virgin coconut oil)
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- Lukewarm water by the 1/4 teaspoonful
Directions
-
Preheat your oven to 325°F. Line massive rimmed baking sheets with unbleached parchment paper and set them apart.
-
In a big bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to mix nicely.
-
Whisk collectively the butter, egg and 1/4 teaspoon water. Create a nicely within the middle of the dry components, add the egg combination, and blend till the dough comes collectively.
-
Knead in additional water by the 1/4 teaspoonful till the dough holds collectively with out crumbling.
-
Divide the cracker dough in half, and work with one half at a time. Cowl the opposite half with plastic wrap so it would not dry out.
-
Place the primary half of dough between two massive sheets of unbleached parchment paper and roll out as near 1/8-inch thick as potential.
-
If the dough splinters rapidly and appears to crumble as quickly as you start to roll it, it is too dry. Knead in some water till it holds collectively nicely.
-
To stop the rolled-out dough from having a crinkled look, don't press too onerous with the rolling pin. Relatively, apply medium strain and roll forwards and backwards over the dough.
-
Take away the highest layer of parchment paper and minimize out shapes which can be roughly 1 1/4-inch sq. utilizing a cookie cutter, pizza or pastry wheel, or sharp knife. Collect and reroll any jagged scraps of dough.
-
Raise the shapes off the parchment with an offset spatula or knife, and place about 1/4-inch aside on the ready baking sheet. They won't unfold throughout baking.
-
Repeat with the opposite half of dough.
-
Place the baking sheets, one by one, within the middle of the preheated oven and bake till evenly golden brown throughout and dry to the contact, about quarter-hour.
-
Permit the crackers to chill fully on the baking sheet. They may cool rapidly.
-
Retailer in a sealed glass container (not plastic!) at room temperature to keep up crispness.
Notes
Vitamin info is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It's an estimate solely and shouldn't be relied upon.
Vitamin
Serving: 1cracker | Energy: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.1g | Trans Fats: 0.001g | Ldl cholesterol: 2mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 7mg | Iron: 0.1mg
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