These crackers pair perfectly with my sweet potato dip and they are super easy to make!
If you are in need of a cracker alternative these are a great option. Most package crackers from the grocery store utilize sources of refined carbs, like white flour or other grain based flours. I like these because they are made with almond flour. They should be eaten in moderation though, nuts can be inflammatory when consumed in excess!
- 2 cups blanched almond flour
- 2 tbsp sesame seeds
- 1/2 tsp garlic
- 1/8 tsp cayenne
- 1/4 tsp sea salt + more to taste
- 6 tbsp water
- 2 tbsp coconut oil
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- In a mixing bowl, combine the dry ingredients: flours, sesame seeds, garlic pepper, cayenne and sea salt.
- Add the wet ingredients: water and oil and mix with a fork. You want a pliable cracker dough. If the dough is too wet and sticking to your hands, add a bit more flour. And if the dough is too dry and not holding together, add a bit more water until it comes together. Form the dough into a ball.
- Line a work surface with parchment paper. Place half of the dough ball onto the paper and cover with another sheet of parchment paper. Use a rolling pin to roll out the dough ball until very thin, 1/8″ or so. The thinner the cracker the crispier it will get. Put the entire sheet of parchment with he rolled out dough onto a baking sheet.
- Sprinkle course ground sea salt on the rolled out dough.
- Score the dough with a knife prior to baking – this will allow you to achieve square crackers.
- Bake for 10-12 minutes, until edges are browning. Remove and let cool 5 minutes before breaking into pieces, then set back in the oven for 2-5 mins or until totally, dry, crisp and golden.
If the crackers feel flexible and moist at all after 12 mins, that’s how you know you need to let them bake a few more minutes. Let cool before handling. Enjoy!