When grains and sweets are no longer on your diet, it becomes very hard to find snacks that will work with your diet. I would go to the health food and go up and down the isles looking for something crunchy that would work on our diet. Everything had either sugar, grains, carbohydrate flours like potato starch or half a million additives. Elana’s pantry came to the rescue with her Sesame Crackers. Her recipe fit our diet as is, but I did make a few tweaks.
Of course, my version will have more fat, and I use butter, lard or coconut oil. I am partial to lard. Lard may seem scary – it has been made into a horrible villain by the diet gurus, but lard is delicious and gives baked goods the texture they ought to have – and, it is an important ingredient of our –ketogenic diet . Usually I use my 1/4 cup measuring cup and spoon both butter and lard into it, filling it only about 3/4 full.
Grain Free Crackers
3 cups blanched almond flour
1½ teaspoons sea salt
¼ teaspoon baking soda
½ cup mixed seeds (sesame, flax, chia, poppy, caraway (ground) etc) Optional
2 eggs, whisked until frothy
3 tablespoons coconut oil, butter or lard
In a large mixing bowl, stir together almond flour, salt and seeds. Cut in fat. Mix in eggs until well blended
Separate dough into two halves (or three depending upon size of your baking pans). Roll dough out between two pieces of parchment paper , until it is ⅛ inch thick. Remove top paper and repeat process with the other piece(s) of dough Transfer the parchment to your baking pan.
Cut the dough with a knife or pizza cutter into desired size crackers. Bake at 350° F for 12-15 minutes, until golden brown. Cool on racks before storing.
If the crackers don’t seem crisp enough after cooling, (probably because they are too thick), put them back into the oven (or in a fruit dryer) and dry out longer at 150-200 degrees.