Grain-free crackers are my favorite snack. I first made a handful of them in my cookbook, Eating Clean, and am still creating more because they’re so delicious and easy to make. I use almond flour because nut flours are high in protein and nutrients, including healthy fats to help balance out your blood sugar. I also add ground flaxseeds, which are high in fiber and wonderful for keeping your bowels regular. (Fun fact: Did you know your body’s alignment plays a surprising role in digestion, too? Learn more about how this works.) Be sure to use ground flaxseeds as whole flaxseeds will not work for these crackers.

The best part of this recipe? The lemon zest! When I had to cut out gluten, dairy, soy, sugar and other inflammatory ingredients 10 years ago for health reasons, I started adding freshly squeezed lemon juice and lemon zest to all my recipes for natural sweetness, and it did the trick. The lemon zest in this recipe is what gives these crackers a boost of flavor and will keep your tastebuds asking for more and more.

Photography by Amie Valpone

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Ingredients

  • 2 cups almond flour
  • 4 tablespoon ground flaxseeds
  • 12 tablespoons water, room temperature
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper, freshly ground
  • 2 teaspoon lemon zest, fresh

Directions

  1. Preheat your oven to 350 degrees F. Prepare a large baking sheet with parchment paper and set aside.

  2. Combine all the cracker ingredients in a food processor until the mixture forms a dough-like consistency, about 2 minutes. Scrape down the sides of the food processor as needed.

  3. Transfer the dough mixture onto the prepared baking sheet and cover with another piece of parchment paper. Use a rolling pin to roll on top of the parchment paper until the dough is about ¼ inch thick.

  4. Gently remove and discard the top layer of parchment paper. Place the rolled out dough on the baking sheet into the oven and bake for 20 minutes, or until golden brown.

  5. Remove from the oven; set aside for 5 minutes to cool.

  6. Use the tip of a smooth sharp knife (best to not use a knife with jagged edges because you may break the crackers) to make slices across and down the baked dough, like a tic-tac-toe grid. You can make as many or as few slices depending on how large or small you’d like your crackers to be.

  7. Break the crackers apart where you made the slices and serve. Store crackers in a sealed container in the fridge for up to four days.

    Yield 16 crackers

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