A recipe for homemade almond crackers with 3 simple ingredients — almond flour, ground flaxseed and sea salt. Rich, buttery, crunchy, gluten-free, vegan and perfect for dipping into hummus!
Working from home has its benefits (hello, wearing yoga pants 24/7), but there are some downsides as well.
Being alone all day and feeling kind of isolated from the working world is one of the biggest for me. I’m sure other bloggers, freelancers and remote workers can relate.
Isaac spends most of the day on his feet, teaching small humans so he’s usually ready for a snack and a nap when he gets home. Yet I’ve been on my own, sitting at my desk or working in the kitchen for most of the day so when he gets home I’m typically a big ball on energy — ready to do something active and/or talk his ear off. The only thing I can compare myself to is a puppy who has been in a crate all day that just wants all your attention when you get home.
Luckily Isaac doesn’t seem to mind too much… especially if I have snacks waiting for him when he arrives.
Lately I’ve gotten into a routine of putting a variety of finger foods out to snack on while we hover over the counter, chat about our day and get ready for dinner.
The snacks vary depending on what we have in fridge/pantry, but hummus with veggies and crackers is one of our go-tos. I usually have some peppers and cucumbers already chopped and we always have hummus in the fridge so it’s an easy, healthy snack to enjoy while we catch up.
We typically watch TV while we eat dinner (bad habit, I know!), so this little pre-dinner snacking session is our time to connect, chat and recap what went on throughout the day while we were apart. This “unofficial meal” is one of my favorite times of the day. Isaac is usually ravenous for dinner at this point so he eats about half a container of hummus during this time, but for me it’s less about the food and more about getting to spend time with one another.
And I’m totally not kidding about Isaac eating half the container… he doesn’t play around when it comes to hummus! He literally picks chips and crackers based on their ability to hold large servings of hummus without breaking.
Lucky for him (and you), these new almond crackers I’ve been making are extra sturdy and perfect for holding copious amounts of hummus.
Until a few weeks ago I had never made homemade crackers before. I guess I always thought they were difficult to make or that they took a long time, but it turns out they’re actually really easy, pretty quick and require only a few ingredients.
I’m quite certain that if you took these to a party, people would 1. be surprised that the crackers are homemade and 2. really impressed that you made them. <– I need to test this theory soon!
Literally these almond crackers are made with only 3 ingredients, 4 if you count water (which I don’t) — and the flavor is delicious! They’re rich and buttery from the almond flour, have a nice crunch and hold up really well. Added bonus, they’re vegan and gluten-free.
I kept the recipe simple with sea salt and no additional spices or herbs, but you can add any seasonings you’d like. I knew we’d be dipping these into Sabra’s Roasted Pine Nut Hummus this time around so sea salt crackers were perfect, but next time I might experiment with some spices just for fun!
- 1 cup almond flour (not almond meal)
- 3 Tablespoons water
- 1 Tablespoon ground flaxseed
- ½ teaspoon fine sea salt
- flaked sea salt (optional)
- 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. 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 keep form the dough into a rectangular shape. It’s okay if it’s not perfect.
- Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. Use your hands to press the salt down to help it stick. This step is optional, but the flaked sea salt makes the crackers really pretty.
- With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about ½ -1 inch. If you want to get fancy you can use a tooth pick to create a little hole in the center of each cracker.
- 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.
Do you have this sort of snack-time, unofficial meal with your family or children? I remember having something similar with my mom when I got off the school bus. She’d make me a snack and we’d talk about how my day went. There’s something really special about this quality time and it goes way beyond the food we’re eating.
Disclosure: I am a Sabra Tastemaker and this post is brought to you by Sabra Dipping Co., LLC. All opinions are 100% mine. Thank you for supporting the brands that make EBF possible.