Almond Flour Crackers

These crunchy, almond flour crackers (keto crackers) are made with very simple 5 main and 4 optional ingredients.

Recipe Source Link:https://www.mygingergarlickitchen.com/almond-flour-crackers/

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RECIPE INGREDIENTS

» For Almond Flour Crackers

• 1 3/4 cups (184g), fine almond flour, not almond meal (blanched or raw, finely ground)
• 2 tablespoons ground flaxseed or 1 large egg
• 1/2 teaspoon pink salt or sea salt, or to taste
• 1 1/2 tablespoons olive oil (you can replace it with water)
• 3 tablespoons ice-cold water, or as needed
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon cayenne pepper/red chili powder
• 1/2 teaspoon sesame seeds

RECIPE INSTRUCTIONS

» Making Almond Flour Crackers

1. Preheat the oven to 350°F/176°C. Line a baking tray with parchment paper. Keep it aside.
2. Add almond flour, ground flaxseed, pink salt, cumin powder, cumin seeds, cayenne pepper, and sesame seeds to a large-sized bowl. Now, using a wired whisk, stir together until everything is mixed.
3. Add oil, ice-cold water, and mix with a spatula. Then mix using your hands until the mixture turns into a dough. The dough would seem crumbly at first, just keep combining, and it will come together. Set it aside for 3-4 minutes.
4. Now, place the dough ball onto a sheet of parchment, or on plastic wrap. Pat it out with your hands and flatten it slightly. Cover the dough ball with a sheet of parchment, and then using a rolling pin, roll the dough out to about 1/8 inch thickness. We want a thin sheet of dough because the thinner sheet makes the crispier crackers.
5. Remove the top parchment paper. Now trim off the edges using a pizza cutter or a knife. Cut the dough into 1-2 inch squares or cut into rectangles. A perfect cracker should look like this.
6. Carefully transfer the unbaked crackers to a parchment paper-lined baking tray and keep them aside. Gather the remaining dough pieces, combine them into a new ball of dough, then roll into a thin sheet and cut into squares.
7. Place them also on the baking tray. Use a wooden skewer to poke a hole into the center of each cracker. This recipe yields about 70 - 2 inch - crackers, but the amount will depend on how thick you roll them. Bake the crackers for 16 to 18 minutes, or until they're light golden brown and crispy. At this point, all the crackers will be crunchy and crispy. Tip - Watch them closely after 15 minutes, as they go from crisp to burn quickly. You might need to remove the crackers on the edges first because they tend to get brown fast. If the crackers placed in the center feels soft then bake them for a few more minutes.
8. Once the crackers are baked, remove them from the oven. Let them cool completely, either on the baking tray or on a cooling rack. You can enjoy them immediately after cooling. Or store cooled crackers in an airtight container at room temperature. They stay fresh for up to 2 weeks.

RECIPE NOTES

1. I separate the crackers after cutting and then I transfer individual crackers to a parchment-lined baking sheet. If you want, you can simply just pick up the parchment (where you cut the crackers) and slide it onto a baking sheet before separating the crackers
2. If you roll these crackers about 1/8-inch thick, then it would take about 18 minutes. If you roll them thicker then you will have to increase the baking time. The baking time may vary due to different oven temperatures.
3. This is a gluten-free dough, when you roll it placed between two parchment sheets, it makes rolling and removal easier.