Savory and Sweet Crackers (with Almond Flour)
As you probably saw on Facebook yesterday, I made these almond pulp crackers with almond flour instead. I used Honeyville Almond Flour which I love for it’s fine grain and smooth texture from the blanched and skinless almonds. Sadly though, the recipe didn’t convert well and when they came out of the dehydrator they crumbled like sand.
It can be done though! Just add water!
I used the blanched almond flour again this time, but added a little cold water and reduced the olive oil and they came out beautifully! The pulp was leftover from making homemade almond milk where you add a few cups of water, so the almond pulp was much more moist than the flour. I should have known, but it didn’t even cross my mind!
So here’s the correct recipe conversion using blanched almond flour, which I know most of you probably have more accessible! I actually like this version baked better than dehydrated, but either way will work. Baking them gives them a little better of a crunch in my opinion, but if you prefer raw foods you will want to dehydrate them.
The raisins and the rosemary make the perfect combination of savory and sweet, and taste amazing with a nutty cheese like Gruyere with a slice of pear on top!
|Ingredients (makes about 20 crackers)
1 cup blanched almond flour
1/2 tablespoon olive oil
2 tablespoons cold water
1/2 teaspoon sea salt
2 tablespoons raisins
3 teaspoons raw sunflower seeds
1 sprig rosemary
Preheat your oven to 350 degrees Fahrenheit.
Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. You should have a fairly lumpy dough where you can see bits of raisins and sunflower seeds.
Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a 1/8 inch thickness with a rolling pin.
Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers. Carefully transfer the parchment piece to a cookie sheet.
Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over half way through.
Store in an airtight container at room temperature for a couple of weeks. These probably won’t last that long in your house though!