Crackers two ways

5 Feb

Since we started the primal lifestyle I truly have not looked back. I can easily look past bowls of pasta, insulin spiking desserts, and loaves of bread. However, I will be the first to admit that there are times when I wish I had something to snack on besides a handful of nuts, carrots and cucumbers, or beef jerky. So, with that said, I present almond flour crackers:  a salty version that would accompany yesterday’s baba ganoush fabulously for part of a Super Bowl spread, and a sweet version to bring back childhood memories of graham crackers and milk with Grandma. These should come with a warning label though: only to be made on occasion and not on a regular basis, can be addictive! Even my “suspect of everything almond flour” seven year old requested I make her the “super yummy” crackers for her birthday party. Now, that is what I call proof!

Almond Flour Garlic and Herb Crackers
(recipe inspired by my amazingly talented sister-in-law at Roost blog)

2 cups almond flour
1/2 tsp salt + some for sprinkling
1 tsp garlic
1 tsp dried thyme
1 tsp dried rosemary
2 Tbsp olive oil
2-3 Tbsp water

Preheat oven to 350. Combine dry ingredients, stir in olive oil, and slowly add in water until a sticky dough forms. Flatten dough on parchment lined baking sheet, place another sheet of parchment paper on top, and roll out to desired cracker height (for best results, roll out as even as possible to achieve uniform doneness when baking). Cut dough into desired cracker shapes. There is no need to transfer the shapes, they will break apart easily after baking. Sprinkle with sea salt and bake for 20-25 minutes, or until golden. Cool, break apart, and enjoy!

Almond Flour “Graham” Crackers

2 cups almond flour
3-4 tsp cinnamon
1/2 tsp sea salt
4 Tbsp softened butter (at room temperature)
2 tsp pure vanilla extract
2 Tbsp honey

Preheat oven to 350. Combine dry ingredients, cut in softened butter with pastry blender or fork, add vanilla and honey, and form into a ball of dough.  Place dough on parchment lined baking sheet, place another sheet of parchment paper on top, and roll out to desired cracker height (again, as uniform height as possible–although I admit to liking the “burnt” edges!). Cut dough into desired cracker shapes. Again, no need to break them apart prior to baking. Sprinkle with a bit of sea salt (this is optional but I swear my kids saw it, assumed it was sugar, and dug right in) and bake for 20-25 minutes or until golden. You can also optionally prick crackers lightly with fork prior to baking for a more authentic graham cracker look! Cool, break apart and enjoy before your kids clear the whole plate while you’re doing the dishes…

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16 Responses to “Crackers two ways”

  1. Sandra Gibson February 5, 2012 at 5:58 pm #

    Gotta try these crackers!

  2. michelle post February 5, 2012 at 9:40 pm #

    ooooh awesome! can’t wait to try these- esp the grahams!

  3. the PRIME pursuit February 11, 2012 at 4:44 pm #

    These are great. Do you think coconut oil would work for the grahams? I want to make them dairy free!

    • the PRIME pursuit February 11, 2012 at 8:45 pm #

      I bet they would! You could either soften the coconut oil up a bit and cut it in like the butter OR melt it and use a slightly smaller amount so the dough doesn’t get too sticky! Let us know how they turn out!

  4. Pam March 26, 2012 at 7:46 am #

    I made these this morning, OH MY!! They are fabulous! Keep the great recipes coming!

    • the PRIME pursuit March 26, 2012 at 8:16 am #

      Thanks for the feedback, Pam!! If you have children, let us know if they enjoy them too!

  5. Emily March 30, 2012 at 6:56 am #

    NOW I need to make the crackers! Thanks again for posting!

  6. Charlsey January 1, 2013 at 6:07 pm #

    Leigh….started the 30 day Paleo challenge today and thought of you….thought I’d follow the blog and say hey. Miss you girl!

    • the PRIME pursuit January 8, 2013 at 4:36 pm #

      Yay!! Remember when I was trying to convince you way back when?! Let me know What you think/how you feel!! Love you!

      • Dr. Emily Franklin May 16, 2013 at 11:24 pm #

        loooove the crackers. and that (empty) plate is gorgeous! where oh where did you get it??

      • the PRIME pursuit May 18, 2013 at 11:42 am #

        Thanks! My daughter loves them, calls them “her crackers.” I got the plates at Marshalls Home Goods in NY a few years ago.
        Thanks for reading,
        Heather

  7. dawnrise September 2, 2013 at 1:20 pm #

    I just made these today using the coconut oil, and it worked great! I brown-bag it to work, so I’m looking for things to make my paleo lunches more fun – thanks!

Trackbacks/Pingbacks

  1. When the stomach bug catches up to you « the PRIME pursuit - February 11, 2012

    [...] to keep me from eating my kids Gorilla Munch all day long. I tried a plain version of the garlic and herb almond flour crackers from last week, and they have officially saved my [...]

  2. What’s in your kiddo’s lunchbox this year? « the PRIME pursuit - September 4, 2012

    [...] almond flour primal crackers [...]

  3. Leftover Ham Bone Soup « the PRIME pursuit - December 28, 2012

    [...] served mine with these almond flour crackers and a batch of these coconut flour biscuits from Wellness Mama. The biscuits are super versatile [...]

  4. Diet Hitchhiker » Blog Archive » Finally time for non-meal cooking – and more - January 21, 2013

    [...] more than a salad.  So I went looking for something and found some nice Paleo crackers on a Primal web [...]

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