…no matter how many of these we make they are almost always finished right away
The credit for this recipe goes to Julie and Charles Mayfield and their Quick and Easy Paleo Comfort Foods cookbook.
I love this recipe as the crackers are loved by paleo and non-paleo people alike. The crackers are great as a snack with houmous and quick and simple for canapes if you are having people over. Your guests will have no idea they are “special” crackers. The original recipe states that they will keep well in an air-tight box for a day or two but no matter how many of these we make they are almost always finished right away so I can’t personally vouch for that.
Adding herbs is optional in this recipe. Personally, I like to add rosemary because I love it’s flavour and health giving properties. Studies have shown that rosemary has anti-inflammatory properties (it blocks the COX-2 pathway) and scientists are now looking at rosemary’s polyphenols and their possible effect on prostrate cancer.
Vegetarians should be aware that a small study has demonstrated that both rosemary and green tea can inhibit non-heme (non-animal) iron absorption.
Prep Time/Cook Time
About 10 mins prep and 15 mins to cook.
- 2 cups almond flour
- 1 tablespoon plus 1 teaspoon olive oil
- 1 large egg
- 1 to 2 tablespoons minced dried herbs of your choice (oregano, rosemary, thyme, dill, etc.)
- ¼ teaspoon sea salt
- Rolling pin
- Baking parchment (NOT grease proof paper which will stick)
- Pre-heat oven to 170 degrees if a fan oven (if no fan 180 degrees)
- Combine all the ingredients in a mixing bowl until you end up with a dough like ball
- Roll out the dough ball between 2 pieces of parchment paper until it is about 2-3mm thick. (If you roll the mixture out too thin the crackers will break if you are going to use them for dipping)
- Remove the top piece of parchment paper only and using a knife, cut the dough into (approximately) 5cm squares. Don’t worry about separating the dough squares at this point as the crackers will be separated after baking.
- Transfer the parchment paper with the dough shapes to a baking tray and bake for 10 to 15 minutes, or until they are golden brown. You’ll need to keep an eye on them to stop them burning.