Crackers
Cooking Steps
From our bestest Paleo Pal Esther at Paleo on Main!
Preheat oven to 325. Combine all ingredients in a bowl.
Liberally grease a baking stone, or parchment a baking sheet. Place dough onto stone/sheet and cover with parchment paper. Using a rolling pin, or other cylinder, roll out dough as thin as you can without being able to see through it.Mine covered the whole 9X13 stone. Score dough in the cracker shapes you want and place in preheated oven. Mine took 22 minutes, but will probably be 4-6 minutes less if you are using a traditional sheet pan instead of the baking stone. Keep an eye and remove them when they become toasty brown.
Serves 5
20 min
This is a Non-Dairy > Thanksgiving Recipe
Ingredients
- 1 C Almond Flour
- 1/4 C Coconut Flour
- 1 Egg
- 1/2 tsp Salt
- 1 Tbsp Onion Powder
- 1/8 C Avocado Oil + extra to grease pan
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3 Responses to “Crackers”
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I don’t have avocado oil, so I used olive oil, and I added garlic powder. Not exactly “cracker” texture, but still very delicious and satisfying when you want a crunchy/crispy salty snack. They took 30 minutes on an airbake cookie sheet, but I probably didn’t spread them out as much as I could have (which may have contributed to their texture.)
I love the way these look and I’ve been looking for a cracker like this for years and years. Can’t wait to try them.
p.s. I love your website.
made these today – also used olive oil. I agree with Sarah that it’s not exactly a cracker. It’s missing the ‘snap’ and the strength of a traditional cracker, but it works well enough. I added a little extra salt as they were finished baking. They tasted pretty good dipped in guacamole!