Almond Crackers

I’ve been wanting to share this easy, super quick recipe for a while now but just have not had the time to sit down and put it into words.

Let me start by saying I love crackers. Bread. Pasta. And so on.
But…I can’t eat any of it. I’m not gluten-free..which would be horrible.. but I am wheat-intolerant, and not being able to eat wheat is a difficult task.

After learning about the Primal Blueprint, and the Paleo way of life.. I purchased the Primal Blueprint cookbook. In it I found this simple recipe for almond crackers that knocked me over.

So if you are staying away from wheat, or just in the mood to try something new here is the wonderful recipe for you:

 

 

Almond Crackers:

2 cups fine almond meal
1 tsp baking powder
1-2 tablespoons of dried oregano or italian seasoning
1 cup finely grated parmesan cheese
2 tbs olive oil
3 tbs water

Preheat the oven to 350 degrees. In a mixing bowl, combine all ingredients to form a moist, sticky dough. Add more water or oil if needed. Using wet hands, place the dough on a baking sheet lined with parchment paper. Using your fingers, flatten the dough out into a think rectangle measuring about 10×8.

Bake for 15 minutes or until dough becomes dry and golden brown. Remove and cool on wire baking rack. Once the dough is cooled (important because it is very brittle right out of the oven) use a pizza cutter to create crackers. Store in an air-tight container (I keep mine in the fridge and drop them in the toaster when I’m ready for them!)

 

 

These crackers are great with cheese or sausage. A good substitute for me when my family puts out cheese and crackers as an appetizer!

I liked these so much that I thought I could make another version that was sweet instead of savory. I substituted the herbs for cinnamon and nutmeg, and eliminated the cheese. They worked out just as well and are awesome for breakfast with some jam on them. An easy sub for toast.

I hope you try these, and enjoy!

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