paleo crackers

A grain-free take on the Swedish crispbread Knäckebröd. These paleo crackers are crispy, crunchy, and delicious with all your favorite cracker accoutrements (see suggestions in the main post). Effortless to make and imminently customizable (see note for suggestions). Gluten-free, dairy-free, vegan, nut-free, and paleo-friendly.

Rustic Paleo Crackers with Cassava Flour & Seeds

(160 g) cassava flour ((or buckwheat, rye, flour

(85 g) flax seeds

½ cup (70 g) sesame seeds

(60 g) sunflower seeds

fine sea salt

salt,

Position racks in the upper and lower thirds of the oven and preheat to 300ºF.

Stir together the flour, seeds, and salt in a large bowl.

Add the olive oil and water, stir to combine. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.

Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. You can trim away the wonky edges, stick them into the corners, and continue rolling to make a rectangle. Repeat with the other piece of dough.

Brush the dough all over with olive oil and sprinkle with flaky salt.

Bake the crackers until light golden, about 40-50 minutes (check at 15 minutes if using a different flour as some bake much faster than others).

Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.

Store the crackers airtight for up to a week or two… if you can make them last that long!

&nbsp;Paleo almond low carb crackers are great with dips and the perfect accompaniment to a cheeseboard (or a glass of wine). They are gluten free, low carb and use only 4 basic ingredients!

Paleo Almond Low Carb Crackers

almond flour flour

eggs egg

salt

pepper

Preheat the oven to 180 Celsius / 350 Fahrenheit.

Pulse the almond flour and 2 eggs / ground almonds and 1 egg plus pepper and salt in your food processor until a dough forms. You could also use a stick blender to do this.

Roll out the dough THINLY between 2 pieces of parchment/baking paper. I found that the almond flour dough was quite firm, so if you decide to make the almond flour version, use some elbow grease to flatten it.

Remove the top paper.

Use a small glass or cookie cutter to cut the dough into shapes. I used a ca 5 cm diameter glass to make 40 round crackers (they weighed around 6 grams each). Place them on a baking sheet lined with baking paper. A quicker way is to pre-cut the dough into squares or diamonds with a knife or pizza cutter. In this case, you leave the dough on the same baking paper you have rolled it out on.

If using parmesan, grate 1/2 lightly packed cup or 40g and sprinkle over the crackers.

If making without parmesan, sprinkle over some extra sea salt and cracked black pepper.

Bake at 180 Celsius/350 Fahrenheit for 12 minutes or until lightly browned.

Remove from the oven and leave to cool down.

If you have opted for pre-cutting the dough, you can now easily break the crackers into single pieces.

A paleo almond flour cracker low in carbs that tastes similar to wheat flour ones. So good, they'll become a favorite keto snack.

Almond Flour Low-Carb Keto Crackers

almond flour

sunflower seeds (see note)

whole psyllium husks (or flax meal)

sea salt (to taste)

water

coconut oil (or olive oil)

Preheat oven to 350°F.

Blend together almond flour, sunflower seeds, psyllium, and sea salt in bowl or food processor. I like to process together with a food processor to finely chop sunflower seeds.

If using food processor, pulse in water and coconut oil until dough forms. If blending by hand, stir the liquid ingredients into dry ingredients to form dough.

Place dough ball on a sheet of parchment paper and press flat. Cover with another sheet of parchment paper and roll dough to about 1/8 to 1/16 inch thickness.

Put on cutting board, remove top parchment paper, and cut into 1-inch squares using a pizza cutter or knife. Sprinkle sea salt on top if desired.

Place cut dough on a baking sheet and bake in&nbsp;350°F until edges are brown and crisp (about 10-15 minutes). Allow to cool on a rack then separate into squares.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538512397/btprrxulwrhikuczowso.mp4

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