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One of the things I miss most about the medical diet that I’m on is the crunch of a crisp (potato chip). Sometimes a carrot stick really wont cut it and when everyone has the crisps and dip out it can be tough not to join in! No longer, bring on the Guacamole! These Almond Flour Crackers are crisp, crunchy and perfect for dipping or for topping with your favourite cheeses or meats, patés or spreads. And the best part is, you can flavour them with any herbs or spices that you want to mix the recipe up every so often.
Below, I made these Almond Flour Crackers with salt and pepper, sesame and poppy seeds and rosemary and sea salt but there are unlimited flavour combinations you could use!
How to make Almond Flour Crackers
Start by preheating your oven to 180C (350F). In a mixing bowl, mix together all the ingredients, the egg, olive oil and almond flour (ground almonds) and season with plenty of salt and pepper.
Keep mixing until the dough starts to clump together and then use your hands to form it into a ball. Roll out between two sheets of parchment paper so that it is a couple of millimetres thick.
This is when you get to be creative! Sprinkle over your desired toppings and press down lightly to help them stick.
With a sharp knife, score lines into the dough to allow you to break the crackers into the required size once they are baked. About 2×2 inches is a great size for a cracker but it depends on what you want to use them for. If you’re using them to make canapés you probably want a smaller, more bite-sized version.
Transfer the crackers and the bottom sheet of parchment paper onto a baking sheet. Bake in the oven for 10 – 15 minutes, checking regularly. Once the crackers have turned golden brown remove them from the oven and allow them to cool. They can burn easily so make sure you keep an eye on them.
Break the Almond Flour Crackers into individual squares and serve with a dip or some cheese or anyway you like. I like to them dipped into some really good quality olive oil or served with my Mango Salsa or Guacamole. Top them with tapenade for a fancy appetiser or some brie and caramelised onions. They will keep for up to 10 days in an airtight container and they keep their crunch for a few days which is great. If you find they go a bit soft and you want to crisp them you can always dry them out for another couple of minutes in the oven again.
With so many flavour combinations to try I’m spoilt for choice. I’m thinking of adding chilli flakes to some next or maybe even a sweet version without the salt and pepper but with some cinnamon. I can just imagine it topped with peanut butter and sliced banana – delicious. Let me know what flavour combinations you’d love to see these Almond Flour Crackers made with next!
Allergy & Dietary Information for Almond Flour Crackers
This recipe is Grain-Free, Gluten-Free, Refined-Sugar Free & Dairy-Free. It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet) Low Carb & Vegetarian Diets.
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