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Crispy Paleo Almond Flour Crackers

Crispy Paleo Almond Flour Crackers You’ll Crave Daily

These Crispy Paleo Almond Flour Crackers are a delightful, crunchy snack that fits perfectly into paleo and gluten-free diets.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 4 crackers
Course: Uncategorised
Cuisine: Gluten-Free, Low-Carb, Paleo
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crackers
  • 2 cups Almond Flour Substitute with cassava or sunflower seed flour for nut-free versions.
  • 2 tablespoons Fresh Rosemary Thyme or oregano can be used for a different herby twist.
  • 1 teaspoon Coarse Sea Salt Adjust according to your taste preference.
  • 2 tablespoons Olive Oil Avocado oil makes a fantastic alternative for a unique flavor.
  • 3 tablespoons Water Add just enough to achieve the right consistency without making it sticky.
  • 1 tablespoon Ground Flaxseed Functions as a binder and boosts fiber content; chia seeds can be a suitable replacement if preferred.

Equipment

  • Oven
  • Mixing Bowl
  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Knife or pizza cutter

Method
 

Step‑by‑Step Instructions for Crispy Paleo Almond Flour Crackers
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the almond flour, coarse sea salt, and any dried herbs in a mixing bowl until uniform.
  3. Incorporate the olive oil and enough water to form a cohesive dough.
  4. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
  5. Cut the rolled dough into squares or desired shapes for even baking.
  6. Bake the crackers in the preheated oven for 12-15 minutes until golden brown.
  7. Let the crackers cool completely on a wire rack before storing.

Nutrition

Serving: 1crackerCalories: 50kcalCarbohydrates: 2gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 50mgPotassium: 30mgFiber: 1gCalcium: 18mgIron: 0.3mg

Notes

Store in an airtight container to maintain crispness. Can last up to a week at room temperature.

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