Herbed Almond Flour and Seed Crackers
These are the seeded crackers you find on cheese boards across Northern Europe, remade without the flour, butter, or oil that usually hold them together. Almond flour carries its own richness, ground flaxseed soaked to a gel does the binding an egg would, and a scatter of sunflower and sesame seeds adds crunch and a toasty flavor. Rosemary and thyme keep them savory enough to stand in for a salted cracker. The only real technique is rolling the dough evenly thin and scoring it before it bakes, so it snaps into clean squares. They keep for a week in a sealed tin, ready for a spread or eaten on their own.
Ingredients
- 1 1/2 cups Almond flour
- 3 tbsp Ground flaxseed
- 3 tbsp Sunflower seeds
- 2 tbsp Sesame seeds
- 1 tsp Dried rosemary, crushed
- 1 tsp Dried thyme
- 1/2 tsp Black peppercorns, freshly ground
Method
- Stir the ground flaxseed into 5 tablespoons (75 ml) water and let it sit 10 minutes until it turns to gel. This flax gel is the binder that replaces both egg and oil, holding the dough together and crisping as it bakes.
- Mix the almond flour, seeds, rosemary, thyme, and black pepper, then work in the flax gel until a stiff dough forms. Almond flour brings its own fat, so the crackers turn rich and snappy with no oil added at all.
- Press the dough between two sheets of parchment and roll it as thin as an eighth inch (3 mm). Even thinness is what separates a cracker from a biscuit, since thick patches stay soft in the middle while thin edges crisp.
- Peel off the top sheet, score the slab into squares, and bake at 325°F (165°C) for 18 to 22 minutes until the edges are golden. Score before baking so the hot crackers snap cleanly along the lines instead of shattering at random.
- Cool them fully on the tray before breaking them apart. Almond flour crackers finish crisping as they cool, so a cracker that seems soft out of the oven will be shatter-crisp ten minutes later.
Nutrition
Estimated per serving: 190 calories, 7 g protein, 5 g fiber, 8 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
