Gluten-Free, Low-Carb & Still Delicious Crackers
These crackers filled the crispy void in my life. When health reasons forced me to alter my diet, I started decreasing the amount of gluten I ingested. So, no more crackers. But there was one caveat—my house abounded with much delicious, homemade guacamole, and there existed no nutritious vessel with which I could deliver it to my mouth! Sure, carrots could work, but I wanted more. I was desperate for something dairy-free, high-protein, low-carb, and crispy. Unimpressed with recipes I found online, I created these crackers in a time of dire necessity. They are the perfect protein-punch, minus all the wheat and gluten. Warning: these guys can be addictive!
Homemade Almond Flax Crackers
1c. almond meal
3/4c. freshly ground flax meal
1/4c. oat flour (make sure it is gluten free)
1 tsp. baking powder
1/2 tsp sea salt (or to taste)
2 TBSP whole flax seeds
1/2c. almondmilk (or milk substitute of your choice)
1 TBSP raw honey (use maple syrup/agave nectar to make them vegan)
coarse sea salt (optional)
-Preheat oven to 325 degrees F.
-In a medium bowl, mix together almond meal, flax meal, oat flour, baking powder, salt, and whole flax seeds.
-Add milk and honey to dry mixture. Stir with a fork to evenly incorporate. Donít worry if it looks dry. It takes a minute for the flours to absorb the liquids. (If, after a minute of stirring, the batter is still dry, add more milk one tablespoon at a time until the dough comes together into a kneadable ball.) Knead the dough ball with your hands until uniform.
-Place dough between 2 pieces of parchment paper, and roll out until thin, ultimately to your thickness preference.†(You may have to split the ball into 2 batches if your cookie sheet isn’t large enough to accommodate the whole ball rolled thinly.)
-Carefully peel off the top piece of parchment. Score squares, triangles, or diamonds into the dough with a butter knife.
-Place bottom parchment with crackers on a cookie sheet and bake 15 minutes. At this time, shut off the oven, rotate the pan 180 degrees, and keep the door shut for another 5-10 minutes, or until golden.
-Remove from heat and break a part into a bowl or towel. Let cool for 5 minutes. Grab your guacamole and get to work!
Also check out…