Are crackers a staple in your home? Since we do a lot of finger food lunches in our home, crackers come in very handy. They are a vehicle for some really healthy toppings including pâté, goat cheese and raw honey, avocado ranch, guacamole, grass-fed cheese, sliced meat, hummus, tuna salad, egg salad, and nut butter.
Instead of always serving riced-based gluten-free crackers all the time, I try to mix it up with grain-free crackers. It helps us with blood sugar issues and helps the kids stay full longer.
During my egg-free days, I relied heavily on this egg-free/grain-free cracker pictured above. It is light and flaky and kind of reminds me of pie crust! In fact, I have used it to make mini quiches! If you’re on an allergy-free diet, I highly recommend trying it!
Now that I am eating eggs again (yay!), I started working on a new cracker. My goal was to make it firm enough to be spreadable, yet still light and crispy…after some test batches, we had a winner!
The resulting cracker is rich and buttery and firm enough to spread my favorite toppings on. They are so good that they can definitely be a stand-alone snack. I hope you enjoy them as much as we have so far!!
- 2 c Honeyville blanched almond flour
- ¼ c arrowroot flour
- 1 egg
- ½ tsp salt
- 2 tbsp melted butter
- 1 tbsp chia seeds
- Preheat the oven to 350
- Add all ingredients except the chia seeds to the bowl of your food processor and pulse until combined
- Add the chia seeds and pulse to combine without grinding up the seeds
- Form the “dough” into a ball and transfer it to a sheet of parchment paper on a flat surface
- Add another piece of parchment on top and press the dough down to flatten it
- Use a rolling pin to roll the dough out to cracker thickness (1/8″ thick-ish)
- Use a pizza cutter to cut into your desired size…try to make them uniform so that they will cook evenly
- You can remove the edges and re-roll them to get more crackers, or just bake them as is
- Place the parchment paper on a baking sheet and spread the crackers out a bit. They will cook better that way
- Bake for 12-14 minutes until golden brown and crispy
- Transfer to a cooling rack to cool and then store in an airtight container
What will you put on your grain-free crackers?! Share your ideas in the comments!