This is the recipe for a quick and simple gluten-free cracker that I adapted from the paleo recipe by Elana’s Pantry. They are just so simple to make and much better than the crackers you get at the store. I like to make them really thin, and bake them until they are golden and crispy. They have really become a homemade staple in my kitchen.

Almond and Sesame Crackers

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

These simple gluten-free crackers will quickly become a homemade staple in your kitchen. They are crunchy and savoury, perfect to accompany cheeses or spreads.

Author: Homemade Hearts, adapted from Elana's Pantry

Serves: 30 crackers

Ingredients

• 2 cups blanched almond flour (I used Bob's Red Mill)
• 1 egg
• 2 tablespoons sesame seeds
• 1 teaspoon savoury (or oregano)
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat the oven at 350 degrees F.
2. Place almond flour, egg, sesame seeds, savoury, salt and pepper in the food processor.
3. Pulse until a ball forms.
4. Place the dough ball between 2 sheets of parchment paper.
5. With a rolling pin, roll the dough into a thin rectangle (approximately 1/16 inch)
6. Remove the top parchment paper sheet.
7. Using a pizza cutter, cut the dough into approximately 30 crackers.
8. Place the parchment paper on a baking sheet and sprinkle sesame seeds on top of the crackers if desired.
9. Bake for about 15 minutes, or until the crackers are golden.
10. The crackers will crisp up once they have cooled down.

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