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 |
Directions
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!
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Hi Danielle,
These are gorgeous! I’m always amazed at how easy it is to make homemade crackers. I am going to try these this weekend with my homemade almond flour. I will let you know how they turn out. Such a simple recipe. Gotta love that!
Oh, and I made a delicious SCD white bean hummus dip last week and these little crackers would be perfect for dipping! Looks like I have my SCD Saturday snack all squared away. I’ll be sharing the dip next week, who knows, maybe your crackers will make an appearance (I hope they work with my almond flour)!
Have a great weekend. HOT here today in Davis.
Hugs,
-Amber
P.S. You’re killing me with that cheese! Looks delicious. I’m just hungry. Snack time for me. My son is sleeping, sister is on a play date. Maybe I’ll make something decadent.
It is Friday after all.
How much pulp would I use. I frequently have tons of almond meal left after I make almond milk and would love to ‘reuse it’.
Thanks for sharing!
I have a recipe specially made for using almond pulp. There’s a link to it in the post or you can search for Rosemary Raisin Crackers.
Hi Danielle,
We made these, the dough looked exactly the same as photo but after only 8 minutes they were burnt. We reduced the oven temp and tried again with the same result. Any ideas? We live in a very dry area, should we try increasing the water and decreasing the oil? They do seem a little greasy.
BTW even burnt they are still the tastiest crackers ever LOL
Michelle
Wow Michelle either your oven runs really hot or mine runs really cool! Do you ever have problems with other recipes? Almond flour does burn quickly so I always watch mine really carefully. You can even see from the photos that the outside of my large square baked a little darker than the middle ones. What temp did you turn it down to? I was going to suggest going down to 300 and checking them after 10 minutes. I don’t think the water or oil are the problem if the dough holds together well. Any more and they may be not get crunchy and any less and they will likely crumble like sand. Playing with the oven is definitely your best bet!
Love that these are gluten free!
I tried this recipe today omitting the raisins and adding some sesame seeds and poppy seeds to make a savory cracker for eating with my Lebanese garlic dip I made. Yum! I even got my husband to try a gluten free item and he liked the crackers too! Thanks for the recipe. Next time, I’ll try it with the raisins to dip in brie and honey. I’m looking forward to trying some of your other recipes as I’ve recently decided that wheat is causing many of my health issues. Thanks again!
sounds yummy!
I love these crackers! I make them at least once/week. Just wanted to let you know that they are also good with sun-dried tomatoes. My husband has crohn’s and we have been following the SCD diet for 2 years now. Your blog is my favorite and I make about 50% of your recipes. Thanks so much for sharing! You are awesome!
Thank you Michelle! You made my morning
I’ve just made these, didn’t have any sunflower seeds so left them out…wow so very tasty….and moorish….I will be making these again…thank you
So happy you liked them! My favorite way to eat them is with a slice of pear and goat cheese!
These look good. I’m vegan, and I’d love to try them with some yummy cashew goat cheese!
Loved these! So darn easy, and completely delicious. Mine were burnt at 11 minutes, so next time I will reduce cooking time by a third, or,bump the temp down! Thx Danielle!
oh and i needed to add more almond flour, both times I made these, almost a 1/4 cup more.
These were so awesome, thank you! My first time making crackers ever and it’s so easy! I was out of rosemary so I skipped it and was fine. We use rose salt which was also fine. So customizable too! I might be addicted
Going to use fun cookie cutters with these to make my toddler enjoy these even more and for nice presentation for guests. How much do the raisins play a role in keeping the dough together do you think? Just trying to think of new combos without wasting almond meal, an expensive ingredient here in Finland! Thank you!!!
I made these this morning for Thanksgiving. I recently discovered that I cannot digest grains. Crackers are the thing I miss the most is crackers since almost everything in the stores has rice flour. These are absolutely delicious. I didn’t have raisins and rosemary so I used currants and thyme. I’m also thinking tamari and sesame seeds would be good. I did make a change in the baking after the discussion on burning. I baked them at 350 for 10 minutes, turned the oven off and let them sit in the warm oven for another 10 minutes. They are absolutely perfect!
Thanks for a fabulous recipe. I look forward to trying more.
Can these crackers be frozen?
I think the condensation from freezing may cause them to get soft but I’ve never tried it
These are just delightful. Thank you so much.
I love these crackers. The rosemary and raisins are a great combination. I made a double batch. I was wondering though how to keep these crackers crisp. They were crisp after cooling, but then I put them in a tupperware type container and after only a few hours they are soft. Any recommendations?
Do you live in a really moist climate?
No, it’s actually more on the dry side. I live in the interior of British Columbia. I put them in the dehydrator for several hours after they had gone soft and then in a zip lock bag and that seemed to help, but they are not as crisp as I’d like them to be. Maybe it would help if I rolled the “dough” thinner. How do you normally store them?
These are amazing! I omitted the raisins and sunflower seeds and used Tuscan seasoning. They came out absolutely perfect. I intended on making them to take back to university in a few days, but they might not last that long!
Have made these and others so often during the Christmas holidays. Everybody asks for the recipes. What I REALLY like is that they are sooooo easy to do.
I just made a test batch of these as I plan to serve them to my dinner club this weekend. They are so simple and delicious! I tested 2 batches, one with unblanched almond flour and one with Bob’s Red Mill’s almond meal and actually slightly preferred the latter. I blogged about it here: http://balancedbitesbalancedlife.blogspot.com/.
Just an update that I served the crackers at my dinner club and everyone really enjoyed them. I ended up making them with both flours again and the resounding winner was the ones with the Honeyville flour. I baked yet another batch for myself last night to go with some leftover country pate. I LOVE how simple they are to make. Thanks!
Have you ever tried making these with cashew flour or hazelnut flour? I’m wondering for someone sensitive to salicylates if either of these flours would exchange well in your recipes.
I think both should work just make sure they are really finely ground and sifted before measuring.