Simple, yet delicious, these lightly seasoned grain-free crackers are the perfect accompaniment to virtually any topping or spread you can imagine.
Similar to Danielle’s and Shannon’s delicious cracker recipes, I was inspired to create this simply delightful garden herb version with versatility in mind! So not only is this recipe great with dried or fresh herbs, but it can also be used to create other delicious flavor combos, such as my favorite Rosemary-Raisin Crackers and Multi-Seed Crackers.
Made with wholesome blanched almond flour, these tasty little crackers provide a good dose of protein, fiber and nutrients in every crunch! Now that’s a snack you can celebrate!
- 2 cups blanched almond flour
- 1 tsp dried minced onion
- 1/2 tsp of your favorite dried herb (or 1 tsp minced fresh herbs, see recipe note for suggestions)
- 1/2 tsp celtic sea salt
- 1 tbsp olive oil
- 1 large egg
- 1 tsp filtered water
- Preheat oven to 350 degrees. In a large bowl, combine almond flour, dried onion, herbs and salt. In a small bowl, whisk together olive oil, egg and water until well blended.
- Stir wet ingredients into almond flour mixture until thoroughly combined. Use your hands to knead the dough into a ball.
- Place the dough ball between two large sheets of parchment paper and roll out to 1/8 inch thickness.
- Remove top piece of parchment paper. Using a pizza cutter or sharp knife, trim the dough to form an even rectangle shape. Set aside scraps.
- Then, cut dough into 2x2-inch squares. Do not remove cut dough squares. Instead, transfer the entire sheet of parchment with dough onto baking sheet. (For photo of cut dough, click here.)
- Make a small dough ball out of the scraps and re-roll and cut. Place on second baking sheet.
- If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a touch of sea salt before placing into the oven.
- Bake for approximately 12 minutes, until crackers along the outer edge of the baking sheet are lightly golden. Then, turn off oven and open oven door for just a minute to allow majority of heat to escape. Close oven door and allow crackers to sit in hot oven another 2 minutes to finish crisping-up.
- Remove crackers from oven and allow them to cool completely on baking sheet for about 30 minutes. Serve with your favorite healthy dips and toppings, or enjoy these delicious little crackers solo when you feel the urge for a healthy crunchy snack.
- To keep crackers crispy, store in an airtight container in the freezer. You can eat them cold straight from the freezer, or bring to room temp before serving.
*Use any type of dried herb (or dried herb blend) you desire such as thyme, Herbs de Provence, Italian seasoning mix, rosemary, parsley, etc. If using fresh herbs, you'll want to mince them first and increase the measurement to 1 teaspoon, as noted in the recipe above.
You can also use this versatile recipe to create even more delicious flavor combinations, such as these favorites:
• For simple Table Crackers, omit the minced onion and herb in the recipe above, making sure to just lightly salt the crackers before baking.
These look great! I’ve been looking for more grain-free recipes, and I can’t wait to try these out!
Thanks, Bella! I hope you enjoy these as much as we do! Blessings, Kelly 🙂
I’m not sure if I’m doing something wrong, but there doesn’t seem to be enough liquid. Any thoughts?
If you’re using blanched almond flour (finely ground skinless almonds), then I’m not sure of why it would be overly dry. But an easy fix, if it’s super crumbly and not holding together, is to add additional water – 1 tsp at a time – to bring it just to the point where it’s moist enough to hold together when rolled out. You don’t want it to be overly wet or it will be too moist and sticky. Hope this helps! 🙂 Blessings, Kelly
Is there a difference between blanched almond flour and almond meal? I found almond meal at Trader Joe’s. Can it be substituted?
Hi, Jennifer! There is a difference between the two, which is why I don’t recommend using them interchangeably as sometimes it can result in a less than desirable outcome. Almond meal is ground almonds with the skins left intact, whereas, blanched almond flour is finely ground almonds with their skins removed. Baked goods made with blanched almond flour are much less dense and instead are lighter and fluffier – more like a traditional gluten-based flour recipe. Hope this helps. Lots of blessings, Kelly
Abby at Foodiesaurus Rex says
I made these tonight and they were delicious!! I made them plain and cannot believe how easy and tasty they turned out to be! Thanks for the great recipe!
So glad you enjoyed them, Abby! Thanks for taking the time to leave a kind note! Lots of blessings, Kelly 🙂
My hubby just bought me some Almond “meal” to try. Is this an acceptable replacement for Almond Flour? What’s the difference?
Hi, Elaine. Great question. This is one that comes up frequently. In general terms, when it comes to GF flours, each behaves very different from another so it’s not a simple substitution of a one-to-one ratio.
In the case of almond meal verses almond flour, it’s important to note that although they are both derived from almonds, there is a significant difference between the two.
Sometimes almond meal is used to describe blanched almonds ground into flour, however, most of the time it is not. But instead is more accurately used to describe ground almonds with their skins left intact. I know for instance that Trader Joe’s carries almond meal – ground almonds with the skins left intact. Almond Meal is a heavier flour as a result and creates a more dense baked good with a somewhat mealy (more course, gritty) texture.
Blanched almond flour, on the other hand, is made from finely ground blanched almonds (almonds with their skins removed) and the result is a lighter, fluffier baked good with a lighter taste and texture. Blanched almond flour is what I use exclusively because I prefer the lighter taste and texture that it provides. So if you opt to substitute with almond meal, I cannot guarantee the results. They will be different in taste and texture than if you use blanched almond flour as called for in the recipe. However, some people have commented that they’ve used almond meal in my cookie recipes and elsewhere and thought the result was fine with or without some tweaking on their part.
I know blanched almond flour can be a bit more expensive than almond meal. However, if you shop sales online, or if you can join a co-op like Azure Standard, you can actually get blanched almond flour right around the same price point and oftentimes less than the cost of almond meal. Honeyville often has sales (this is the brand I use) – just sign-up to receive their emails and you’ll get an email when they have a sale. Hope this helps clarify! Lots of blessings to you, Kelly 🙂
We have a nut allergy any suggestions for a different kind of flour instead of almond?
Hi, Holly. Since these crackers were specifically developed for use with blanched almond flour, I would recommend doing a search for a nut-free cracker using a flour base you can tolerate. Are you GF or not? I do have a spelt thins cracker that is excellent for those who are not gluten sensitive: http://thenourishinghome.com/2012/04/spelt-thins-crackers/
Have you tried making a cheese cracker from this recipe? I recently bought some grain free cheese crackers for my family that came in 6 pouches and were almost $6 a box! I think they could be made cheaper than that! What would your suggestion be to make them into cheese crackers? Grated Parmesan or grated sharp cheddar in with the almond flour? Any ideas would be great – thanks!
Hi, Missy! What a great idea. I will definitely have to work on that sometime soon. In the meantime, here’s a recipe that I’ve seen but not tried yet. Let me know if you try it and what you think? Blessings, Kelly
I Just made these, they smell divine and taste delicious. thank you
So glad you’re enjoying these. Be sure to try the rosemary-raisin crackers too if you like rosemary. They smell and taste divine as well! Thanks for your sweet note! 🙂
I like your recipes, however, I didn’t see any nutritional content; would you have this available for my edification?
Hi, Marcel. I do not have nutritional breakdowns for my recipes, but you can easily calculate them by using an online nutrition calculator such as this one: http://www.myfitnesspal.com/recipe/calculator Blessings, Kelly
Do you make any breads and/or pizza crusts…
Hi, Marcel. I do not have a pizza crust recipe on the site, but I do have one in my cookbook, Everyday Grain-Free Baking, which you can find out about here: http://thenourishinghome.com/cookbook/ I also have several bread recipes in the book. But I do have one brown bread recipe here on the site you can check out: http://thenourishinghome.com/2013/11/grain-free-brown-bread-rolls-gf-df/ Blessings, Kelly
do you have any suggestions for substitutes for the almond flour? Because of oxalate issues, I cannot eat nuts. I could try cocnut flour again, although the last time I had coconut I felt sick also, it could have been due to it being fermented. Would pumpkin seed flour or garbanzo or pea flour work? I cannot eat any grains at this time.
Hi, Phyllis. I’m sorry to hear about your nut and coconut sensitivities. Unfortunately, because each flour behaves differently, I cannot recommend a nut-free flour substitute that I can guarantee will work since this recipe was specifically formulated for almond flour. However, I do know that Food52 (a wonderful foodie site) does have a recipe for garbanzo flour crackers that looks amazing. Here’s the recipe: http://food52.com/recipes/28121-za-atar-spiced-chickpea-crackers-with-maldon-sea-salt I hope this helps! Blessings, Kelly 🙂
I have a friend whose son can’t have eggs, can eggs be substituted with flax or chia seeds or something else?
Thank you. Dawn
Hi, Dawn. I haven’t tried making these without the egg. Since it’s a binder in this recipe, you’d need to find an egg replacement that works well as a binder, such as flaxseed. Again, I haven’t tried to replace the egg, so you’ll be embarking on an experiment. Here’s a post that may help you in deciding how to replace the egg: http://www.thekitchn.com/5-vegan-substitutes-for-eggs-in-baking-tips-from-the-kitchn-136591 Best to you, Kelly 🙂
Thanks for the reply. Can egg whites only be used? I think we are going to try these tomorrow.
Yes, egg whites should work just fine 🙂 Enjoy!
Just made these … omg, so good! Where have these been all my life? Made a couple substitutions — meyer lemon olive oil (all I had on hand) instead of regular; two teaspoons of finely grated parmesan; and just a splash more water. Still yummy! Thanks for posting and will definitely check out your other recipes.
So glad you enjoyed the recipe. Love the idea of using lemon olive oil. Yum! Thanks for taking the time to leave a kind note! Hope to have you join my community as a subscriber. I send a weekly email with new recipes and a weekly whole food meal plan kit, including a shopping list and prep ahead recommendations to save time. 🙂 If you’d like to subscribe, you can join here (it’s free): http://eepurl.com/LFIpf With blessings, Kelly