Crackers two ways


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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19 comments on “Crackers two ways”

    1. 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!


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


  2. 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!


  3. It’s actually a great and useful piece of information. I am satisfied that
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