If you’re doing Paleo or low-carb, your options for dipping appetizers are limited. That usually means you can use carrots or celery for dip, but personally I really miss the good old fashioned “crunch” of crackers. This recipe is very simple at only 3 ingredients, and very easy to make.
Almond Flour Crackers
- 1 cup almond flour
- 3 Tbsp water
- 1 Tbsp ground flaxseed
- ½ tsp fine sea salt
Preheat oven to 350°.
Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
Place the dough on a piece of parchment paper or oiled tin foil. Cover it with a second piece of parchment. Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an ⅛ of inch thick. Try to form the dough into a rectangular shape.
Once the dough is rolled out, remove the top sheet of paper.
With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1 inch.
Move parchment paper to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling. Place any leftover crackers in an airtight bag for later.