Crackers

These are a perfect for appetizers and go great served alongside Baba Ghanoush.  This basic cracker recipe can be modified to make any type of cracker.  The ones shown above are my Garlic Dill Crackers.

Makes 25-30 crackers

Ingredients:

  • 1/3 cup almond flour
  • 1 cup tapioca flour
  • 1 egg
  • 6 tbsp avocado oil
  • 1-2 tsp water
  • 1/2 tsp sea salt

Directions:

  1. Place a stone or flat cookie sheet in the oven and heat to 400 degrees.
  2. Combine the almond flour, tapioca flour, egg, avocado oil and choice of variation below into a bowl and whisk to combine.  I often need to add 1-2 tsp of water to ensure the dough is wet enough and fully combined.
  3. Place the dough onto a sheet of parchment paper and form into a ball.
  4. Place a second sheet of parchment paper on top.
  5. Using a rolling pin, roll out the dough to desired thickness. I usually get mine so thin that the edges of the dough comes close to the edges of the parchment paper.
  6. Discard the top sheet of parchment paper.
  7. Using a pizza cutter or fancy-edge pastry cutter, cut the dough to desired cracker size.
  8. Sprinkle the top with sea salt. The coarse sea salt tastes the best on these crackers.
  9. Using the bottom parchment paper, transfer the crackers onto the hot stone or cookie sheet in the oven.
  10. Bake for 15-20 minutes or until top and edges begin to brown.

Variations:

Garlic Dill:

  • 1 tbsp chopped fresh dill
  • 1 tsp garlic powder
  • 1 tsp onion powder

Garlic Rosemary:

  • 1 tbsp chopped fresh rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
Rolling Out Crackers

Serve with:

Baba Ghanoush – Eggplant Dip

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