There are plenty of gluten-free crackers out there. Some are a bit dangerous to our expensive dental work, while some are no healthier than their gluten laden counter parts. They are often made of rice flour, potato starch, at least one kind of “gum”, and plenty of other ingredients that we could all live without.
These, my paleo friends, are a whole ‘nother story. Not only are they paleo, but they couldn’t be simpler to throw together when you’re craving something crunchy, or are feeling nostalgic about your cracker eating days. These crackers are very reminiscent of an everything bagel, something this east coast Jewish girl misses once in a while…
Preheat oven to 325.
1 3/4 Cup almond flour
1/4 Cup combined seeds (I used poppy, sesame, and caraway)
1/2 teaspoon sea salt (use coarse if you like the occasional pop of salt like on an everything bagel)
dash garlic powder, optional
1 Tablespoon melted butter
1 egg, well beaten
Combine all ingredients and mix / knead well.
Turn out onto a cookie sheet sized piece of parchment paper and flatten a bit. Top with another piece of parchment paper and roll out to about 1/8 inch thick. Remove the top sheet of parchment and cut into 1-2 inch squares with a sharp knife.
Bake for 14-20 minutes, or until The crackers are golden brown. The outside ones may cook first, and it’s OK to carefully remove them as they do, and cook the rest for a few minutes more.
Allow to cool, and store in an airtight container. If, that is, they make it to the container.
Topping ideas to turn your homemade crackers into fancy hors d’oeuvres:
- wild smoked salmon & chive creme fraîche
- chicken liver pâté and a slice of cornichon
- cream cheese and cucumber (my favorite childhood sandwich!) and a sprig of dill
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