These grain-free crackers are nutty, crunchy and very spicy.
They are made with a base of almond meal, ground flax meal, and sesame seeds.
Add in 6 different kinds of seasoning and you’ve got yourself an ultra-flavorful, ultra-healthy cracker.
The secret to this cracker is the perfect ratio of almond meal, flax meal, butter and egg whites. Stick with the recipe given below for the cracker base- the spice combo could easily be tweaked to your preference.
Another key to this recipe is mixing in all the spices to the dough before rolling it, instead of sprinkling some of them on top. By mixing them in completely, the different spices are distributed evenly through the dough and when they get rolled out, the spices are all packed into the cracker.
I’ve cranked up the heat factor with these crackers so you definitely taste the cayenne pepper. It stand up to the nuttiness of the almond and the bland nature of ground flax seed. Add in black pepper, garlic powder, rosemary, sea salt and cayenne and you’ve got yourself a winner!
These crackers are a great way to sneak some extra flax seed into your diet. Flax seed is a source of both fibre and Omega-3 essential fatty acids. But it needs to be ground in order for us to get the benefits.
I recommend buying whole flax seed (available at health food stores and bulk food stores), and grinding it yourself at home in a spice grinder. Once ground, flax seed can go rancid easily, so just grind what you need for this recipe.
Serving suggestions? Oh, I’m glad you asked!
I’ve been LOVING these with a smear of goat cheese and a spoonful of tapenade. Double yum.
They’d be fantastic with apricot jam to get a sweet and spicy flavor profile going on.
And definitely try them dipped in hummus. Best. Thing. Ever.
Spice and Almond Crackers
3/4 cup almond meal (read more about almond meal here)
1/2 cup ground flax meal
2 tbsp white sesame seeds
1 tbsp paprika
2 tsp rosemary
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
2 tbsp melted butter
2 large egg whites
Preheat oven to 300 F.
In a large bowl, combine almond meal, ground flax meal, sesame seeds, paprika, rosemary, garlic powder, cayenne pepper, and ground black pepper. Mix with your hands to break down any clumps of almond meal and distribute the seasonings evenly.
Pour melted butter and egg whites over the almond mixture. Mix with your hands until the dough starts to stick together and then roll it into a ball between your hands. It should be sticky but not wet. (If the dough will not come together into a ball, add another egg white. Or, if it is too wet, simply add 2 tbsp almond meal.)
Get out a very large baking pan and cut out two pieces of parchment that will fit in the pan. Roll the dough between the parchment sheets until it is 1/8″ thick. Remove the top piece of parchment paper.
Using a pizza cutter, cut the dough into 1″ squares and transfer the entire sheet of parchment paper to baking pan.
Bake at 300 F for 45 minutes, or until crackers are very crisp. Cool completely and store in airtight container for up to 6 days.