Making almond crackers is almost hilariously simple. Seriously, if I had known before how easy it was, I would have been making them ages ago.
Rather than drying out to be completely crunchy, these crackers retain a nice tenderness while still snapping off with a bite. Sort of like eating a whole almond, actually! I stored them on the counter in a sealed container once they cooled. They definitely last a week like that, and probably longer…but I’ve never had enough stick around at my house to find out!
The “batter” is a simple mixture of almond flour and enough water to turn it into a paste. In the oven, the cracker turns into a solid again. Magic!
To this batter, you can add whatever flavours you like. Aside from the recipe below, you could try:
- nutritional yeast and garlic
- basil and tomato paste
- tahini and ginger
- maple syrup and cinnamon
If you do try another combination, remember to add in a little salt to wake up the flavours. You can’t really go wrong! The combinations are endless since almonds are so neutral and play well with other flavours.
As usual, I baked these in the baking oven of an AGA. This doesn’t have the best ventilation while cooking, so my crackers were slower to dry out than yours might be in a conventional oven. It’s important to check them constantly – unlike other baked goods, you can’t harm the crackers by constantly opening and closing the oven door. it lets some of the heat out, but it won’t ruin the crackers.
Rosemary and Sea Salt Almond Crackers
These simple but flavourful crackers are gluten free and vegan!
- 1 cup almond flour
- 1.5 tsp ground flax seed
- 1/2 tsp dried rosemary
- 1/2 tsp sea salt
- lemon zest
Preheat your oven to 325 degrees F.
Mix the ground flax seed with an equal amount of water in a small dish, and set aside to gel for a few minutes while measuring out the other ingredients.
In a large bowl, add the almond flour, rosemary, and sea salt. Zest in a little bit of lemon rind, depending on how much of this flavour you want.
Add in the gelled flax seed. Start with 1/4 cup of water and add this to the almond flour and mix, forming a paste. Add a little more water at a time until you get a consistency that is a bit like hummus - not too wet that it can't hold its shape, but not too thick either. This shouldn't take too much water, and you can add more almond flour if it becomes too wet.
On a lined baking sheet, spread out the batter evenly. Aim for a large rectangular shape, 2-3 mm thick.
Put the sheet in the oven for about 6-7 minutes. Take out the crackers and check that they are drying out evenly. At this point, take a sharp knife and score the lines where you want the crackers to separate. I drew an 8 x 6 inch grid, and made slightly rectangular crackers.
Put the crackers back in the oven for about 10 more minutes, taking care not to leave them unattended.
If you find that the crackers on the edge are browning up faster than the middle, you can remove them from the oven and leave the rest in on the tray to continue cooking.