Nutty, crisp, and delicious…
While these crackers hold together pretty well, they are slightly more fragile than grain-based crackers, especially if omitting the sunflower seeds. Enjoy!
Almond Sunny Seed Grain-Free Crackers
Adapted from this recipe.
- 2 cups blanched almond flour
- 1/2 teaspoon sea salt (plus more for sprinkling)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons cold water
- 2 tablespoons chopped sunflower seeds (optional)
Makes 2 cookie sheets.
Preheat oven to 325 degrees Fahrenheit. In mixing bowl or food processor, combine all ingredients. If using food processor, reserve half the sunny seeds to pulse in briefly at the end.
Separate dough in half. With a rolling pin, roll each section of dough between two pieces of parchment paper until 1/8 inch or more thick. This dough will easily keep getting thinner and thinner, in the end leaving you with fragile crackers — so don’t go too thin. Also compare what you’re rolling out to the size and shape of your cookie sheet.
Gently peel back top piece of parchment paper. Sprinkle salt all over the top of the dough. Use rolling pin once over all the top to press in the salt. Use pizza cutter to cut into 1-inch to 2-inch crackers.
Gently transfer parchment paper with crackers to a cookie sheet. Bake for 12 to 15 minutes, checking frequently after 10 minutes of baking to remove browned crackers as needed. (Almond flour browns quickly — these go from perfect too burned in seconds!) Repeat with other half of dough. When cool, store in an airtight container. Enjoy!
Want more GAPS info? GAPS is a gut-healing diet, and we’re writing a whole series on it.
What are your favorite grain-free crackers?
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