Okay, so maybe almond and flax crackers don’t sound the most enjoyable. But trust me I was very pleasantly surprised by the turn out! I am currently packing up my apartment day by day, as I get ready to move. My lease is up in a couple of months and as I have recently learned about my upcoming trip abroad, I have set on a mission to use up all of the food I currently have. Obviously I don’t plan on bringing it with me on my trip, but I do have a lot of random things in my pantry I feel bad throwing away.
So with a bag of almonds in my freezer and a mason jar full of flax seeds, I hit Pinterest for some inspiration. Apparently seed crackers are all the rage, I found all sorts of recipes from everything bagel seed crackers to kale and edamame crackers. A very wide range, but based on the time i had and the ingredients I had on hand this is the recipe I decided on!
The process was super simple, some of the recipes I have seen in the past, require odd ingredients an take many hours to dehydrate, not these! All together they took me about 30 minutes! Start by preheating your oven to 350 degrees, if you have whole almonds than toss them in the blender to get them into a fine powder (almond flour). If you have never seen almond powder in the stores, it is very expensive, so I choose to make my own when I need it, it;s super easy! Than using the same blender I tossed in my whole flax seeds to blend them down into a fine powder.
I added the almond flour, ground flax seed, salt and water into a medium mixing bowl and mixed together until the mixture turned into dough. At this tie you can also add in different spices or seeds, I added sesame seeds, dried rosemary and poppy seeds for a nice flavor. You could also add chia seeds, onion flakes, garlic flakes or other dried herbs!
Than put you dough onto a sheet of parchment paper and place a second sheet of parchment on top. Gently press the dough out with your hands until it gets into a shape you can roll out, than using a rolling pin gently press the dough out evenly to form a large rectangle about 1/8″ thick. One you have the thickness you like remove the top sheet of parchment.
Using a knife or a pizza cuter, cut the dough into roughly 1″x 1″ squares, the size is totally up to you, no matter the size they will all cook about the same. transfer you parchment sheet to a sheet pan, you can leave the crackers as one whole (as I did) or you can pull them apart to cook.
Before I put them in the oven I sprinkled them with more sesame seeds, poppy seeds, dried rosemary and a little more salt for extra flavor and for a nice presentation. Bake them at 350 for 20-25 minutes, just until they turn crispy and hold their shape. Some crackers may get crispier than others, so just keep an eye on them. once done cooking, let them cool on a cooling rack. There you have it, crispy, crunchy, buttery Almond Flax crackers. Full of fiber and a great hearty crackers for your favorite dips!
- 1 cup almond flour
- 3 Tablespoons water
- 1/4 cup ground flax seed
- 1/2 teaspoon fine sea salt
- Poppy Seeds (optional)
- Sesame Seeds (optional)
- Dried rosemary (optional)
- Preheat oven to 350°.
- Add almond flour, water, ground flax seed, sea salt and optional add-in's into a medium sized bowl and stir together until the mixture turns into dough.
- Place the dough on a sheet of parchment paper. Cover it with a second sheet of parchment. Using your hands pat the dough out, then using a rolling pin, roll out the dough to about 1/8" trying to keep in in a rectangular shape.
- Once the dough is rolled out, remove the top sheet of paper and sprinkle with a little bit more salt, and if wanted more of your add-in's.
- With the top sheet of parchment removed, use a pizza cutter or knife to cut the dough into small squares. I made mine about 1" x 1".
- Move the parchment paper to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy.
- Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy after cooling. Keep any leftover crackers in an airtight bag for later.