Almond Flax Seed Crackers

A few months ago, I published a Herb Cracker that uses Almond Flour.   The flour is with blanched almonds.  I loved these crackers. However, as time went on, my boyfriend Joel, who loves these crackers asked for various flavors.  So, off I went back to the recipe and played with the ingredients, herbs, salts, flours and grains. 

I love Almond Flour, but I was looking for more of a texture.  I switched from the blanched almond flour to the natural almond flour.  I found doing this added that extra layer of texture and crunchiness.

I then turned my attention to ground flax seed.  I had bought some ground flax seed a while ago thinking I would add it to muffins, bread or granola. Basically, anything that would make it healthier.  Instead, Joel, wanted more crackers.  So, I added Ground Flax Seed to the crackers.  It also adds more of a nutty flavor. It is delicious!!!!

Using fresh garlic is fantastic, but I ran out of out of fresh garlic and had some garlic powder and well, in a bind, it worked fantastically!

So, the enhanced Gluten Free Flax Seed Crackers are definitely something to make and bake instead of buying crackers at the store!

Ingredients:

  • 1 1/4 Cup / 5 5/8 ounces/ 126 grams - Almond Flour
  • 3 tsp - Ground Flax Seed
  • 1/2 tsp - Salt
  • 1/4 tsp - Pepper
  • 3 tsp - Fresh Herbs (You can use drive herbs, but I prefer fresh.)
  • 1 -  Garlic Clove (or1/4 tsp Garlic Powder)
  • 2 TBSP - Extra Virgin Olive Oil
  • 1 - Egg

Directions:

  • In a medium bowl, combine all dry ingredients including herbs and garlic.
  • Combine the egg and olive oil and whisk together with a fork.
  • Add the egg combination to the dry ingredients.
  • Mix by hand till completely combine.
  • Roll the cracker mixture into a cylinder and wrap in plastic and aluminum foil.            (I know! it looks like poop, but it tastes amazing!)
  • Freeze cracker for at least 30 minutes.  You can freeze up to a month.
  • Preheat oven to 350 degrees
  • Slice crackers thinly.
  • Bake for 5 minutes.
  • Flip crackers and bake for another 5.
  • Let them cool and sit out. The longer they sit the crispier they become.



Gluten FreeSarah MichaelsComment