easy cracker recipe

These super easy crackers are made with just almond flour and an egg. They are low carb, keto, gluten free and dairy free.

2 Ingredient Almond Crackers

almond flour

sea salt (optional)

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a food processor, add almond flour and egg. Mix until egg is completely blended into the almond flour and a dough forms.

Roll out dough between two sheets of parchment paper until dough is 1/16 inches thin.

Cut dough into cracker shapes. I made them 1 1/4 inch squares but you can make rectangles, other shapes and bigger or smaller. Use a chopstick to poke holes into each cracker.

Place crackers onto prepared baking sheets. If using, sprinkle tops of each cracker with sea salt. Bake crackers about 10 minutes or until edges turn golden brown. During the last few minutes of baking, watch the crackers carefully. They can turn dark brown and overbake quickly.

Making your own whole wheat crackers at home is easy and actually a lot of fun! Endlessly customizable with your favorite herbs and spices. Make them the traditional way with olive oil or with coconut milk for an oil-free WFPB cracker.Lightly adapted from the &quot;as you like it crackers&quot; in Miyoko Schinner&#039;s The Homemade Vegan Pantry.

Whole Wheat Crackers (Oil-Free Option)

white whole wheat flour

baking powder

salt

black pepper

garlic powder, optional

rosemary,

parsley,

olive oil (or ½ cup full-fat coconut milk)

water

Prep

If making the coconut milk version, shake the can very well before opening. If the fat and liquid have separated, warm the coconut milk slightly then stir until homogenous. Measure out ½ cup (reserve remaining coconut milk for another recipe).

Preheat oven to 350 degrees F (176°C). In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you&#39;re using. Drizzle in the olive oil or coconut milk and mix with a fork.

Drizzle in the lesser amount of water (¼ cup for the coconut milk version or ½ cup for the olive oil version). Stir again to combine. The dough should look shaggy and rough. If there is still quite a bit of dry flour in the bowl add 1 to 2 more tablespoons of water and mix again. Don&#039;t overwork the dough.

Shape

Gather the dough into a ball, and divide in half. Shape each half into a rectangle about ¾-inch thick. Cut three large pieces of parchment paper (about the size of a standard cookie sheet). Place one piece of dough on a piece of parchment. Place another piece of parchment on top, and roll the dough until it&#39;s about 15 inches long and 7 to 8 inches wide. Aim for even thickness across the entire sheet of dough. Otherwise, thinner areas will bake much faster. Carefully peel away the top piece of parchment. Re-use that piece of parchment to roll out the other piece of dough in the same way.

For bite-size crackers use a pizza cutter or a knife to score individual pieces, or for artisan-style crackers, simply leave the sheets of dough whole. TIP: sprinkle extra black pepper on top for added flavor.

Bake

Leaving the dough on the parchment paper, transfer to baking sheets. Bake for 25 to 40 minutes. NOTE: bake time depends on the thickness of the dough. The oil-free version typically requires a longer bake time. Begin checking the crackers after 22 - 25 minutes. They&#39;re done when crisp and golden. Allow to cool. If you baked the dough as one large sheet, break into artisan-style crackers in any shape and size you like.

I used a quarter cup of Simply Squeeze Real Gormet Cream of Coconut, sold at Walmart with 2 cups whole wheat.  Since it was not liquid, but partially congealed oil I used almost 1/2 cup of water.  I added to this batch a mix of sesame, sunflower, pumpkin, ground wheat groats, and human consumable canary seed that I left over from another recipe.  These were pre roasted.  I also added parsley, home grown/dried basil, Mexican oregano, and a light bit of garlic and black pepper.  Your instructions were very helpful.  The cream of coconut had sugar as its 2nd ingredient to my surprise.  It made the crackers more sweet, more like wheat thins tastes from the store.  It combined with the whole wheat like a dream, making it very easy to roll out, even with the seeds. After cutting i checked thr dough for thickness and mashed the thick pieves more with my finger to even them out. The crackers taste really good! The added seeds give a surprise with every bite. Next time I will use Coconut butter without the sweet flavor so I can add sweetness to a lesser degree with a touch ( 1/2 tsp) of honey.  Mine cooked in just under 20 minutes.

Thank you for this recipe! I like to add lemon zest, garlic, and nutritional yeast. Makes them taste cheesy, like cheeze its but no dairy!

Could you possibly give a guess / suggestion at the ratio or amount of almond flour you would try to sub of desired to replace the olive oil or coconut milk? I want to use the least almond flour needed for a similar result. What amounts of almond versus whole wheat flour would you suggest trying? 🤔

Second time making these, absolutely love them.  Serve them with cream cheese and confetti pepper jelly.  Delicious!  Must admit addicted!

I feel pretty silly! I just realized it's probably the flour. I've been substituting part buckwheat and part oat bran in addition to the whole wheat. So good though.

I love the crackers, but the problem I had was that the dough stuck to the parchment paper even once the crackers were baked, especially with the coconut milk version. I ended up having to throw away half a batch (luckily I got wise for the second half and oiled the parchment sheet first, but I still got a lot of papery bits stuck to my crackers). Any advice appreciated.

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