Almond Flour Crackers
GLUTEN FREE, LOW CARB, SUGAR-FREE CRACKERS
*** I changed this recipe and it’s MUCH Better than the video. Use below recipe:
INGREDIENTS
2 1/2 cups Blanched Almond Flour
4 T. Coconut Flour
1/2 tsp. Baking Powder
3 T. Melted Butter
1 T. Canola Oil
2 Eggs Beaten Separately — 1 for Recipe, 1 to brush top of dough
Kosher or Sea Salt
Pepper (I prefer black pepper in a grinder)
Garlic Powder
Dried Minced Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
* two silicone baking mats (or waxed / parchment paper) and cookie sheet
1. Preheat oven to 350 degrees, a convection oven works best.
2. In a medium-sized bowl, combine almond flour, coconut flour, baking powder and ΒΌ tsp. salt.
3. In a small bowl, beat 1 egg and add melted butter and canola oil. Pour the egg mixture into the dry ingredients and mix until all ingredients are combined.
4. Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet.
5. Remove top silicone baking mat (or waxed / parchment paper) and move dough and bottom silicone baking mat onto baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper.
6. Beat second egg and brush on top of dough.
7. Sprinkle dough with remaining ingredients: Sea salt or kosher salt, fresh cracked pepper, garlic powder, dried minced onions, sesame seeds, poppy seeds and caraway seeds to taste,
***Slightly push each ingredient down into the dough so it sticks before moving on to the next topping.
8. Cut dough into bite-sized squares about 2 in. x 2 in. If using a silicone mat, use the back of a knife to cut the dough into squares.
9. Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in convection oven is perfect.
10. Let crackers cool on the baking sheet for 30 minutes. Once completely cool, transfer to Ziploc bag or Tupperware container to keep fresh.