Grain-Free Almond Crackers with Garlic & Rosemary
Being grain-free through the summer was fairly easy. Salads and vegetables were abundant and felt just right in the warmth of summer. Now that fall has arrived I realize that I am craving more substantial, hearty food. A couple of times a week I eat soaked oats for breakfast, but beyond that I am still trying to stay away from grains. So I wanted a grain-free cracker to go with all of the soups that we’ve been eating lately.
My husband loves bread so sourdough bread is certainly on his list of soup accompaniments. But sometimes a crunchy cracker is in order, especially when I made this delicious pumpkin soup last week. The protein and fat from the almonds really turned that soup into a meal and left everyone satisfied.
Served with cheese or liver pate they can make a grain-free meal or can be a delicious snack on their own. My three year old agreed that the next time we make these we’ll have to make a double batch in order to keep up with the demand.
And if you’re wondering about whether or not you have to soak and grind your own almonds take a look at Kimi’s article regarding the neutralization of enzyme inhibitors.
Almond Crackers with Garlic & Rosemary
Recipe Notes: I used almond meal from Trader Joe’s, which is the least expensive I have found it. The key to making sure the crackers bake well and come off the sheet pan correctly is to be very liberal in buttering the pan.
- 2 cups almond flour/meal
- 3/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped, dried rosemary
- 1 large egg
- 1 Tablespoon extra virgin olive oil, butter, ghee, or coconut oil
- Preheat oven to 350 degrees. Using butter or coconut oil, grease baking sheet very liberally.
- In a medium-sized bown stir together almond flour, salt, garlic powder and dried rosemary.
- In a separate, small bowl, whisk egg until frothy. Add desired oil and mix. Pour egg-oil mixture into the dry ingredients and mix until the dough is well blended.
- Make the crackers: Take 1 tablespoon of dough and flatten it slightly between your hands. Place on liberally greased baking sheet and, using your fingers, flatten further until the cracker is 1/16-1/8 inch thick. If your sheet pan is greased well enough it will not stick. Alternatively, you could try lining the pan with parchment paper, placing tablespoons of the dough on the pan, covering with a second sheet of parchment paper and rolling them out. I have not used the latter method, so can not speak to it’s efficacy.
- Bake for 10 minutes or so, until firm and lightly golden brown. Allow to cool before removing from baking sheet.
These sound delicious!
yum! they look so wholesome and rustic. i have just begun making crackers that are grain free. i made flax/banana/cinnomon crackers in my exalibur dehydrator. im going to try these!
I made squash soup last night and was wishing I had some grain-free crackers to go with. I will have to try these!
Thank you dear!
I can almost taste them.
I’ll have to give these a try…my hubby will thank you since he’s gluten free!
Wow, they look so yummy! I have a question about garlic powder – which one do you use? Is it possible to make your own?
Those look so yummy! I want to try to go with our soups too. About how many crackers did your recipie make?
Just made these today and they’re AWESOME! Made with just a little less almond meal, the crackers are less crumbly. Can’t wait to make them again. =)
I have made these twice now and they are delicious! I couldn’t find any almond meal/flour that wasn’t ridiculously expensive, so I bought whole almonds and ground them up in my food processor. It worked quite well! I don’t think it would’ve been so successful for almond bread or the like, but the meal was fine enough for crackers. Thanks for the great recipe!
Hi,
Thanks so much for the recipe. These sound great.
I am grain-free due to food allergies and sometimes I just crave bread, crackers, etc.
One thing struck me about your blog, though…you mentioned eating oats…oats are a grain. I wasn’t sure if you knew that. Or perhaps you’ve found that you can tolerate them.
Oh, my! Major skeptic that I am, you’ve made me a believer! We used these with Kashmir Spinach dip. Wonderful!!
Just made these using the parchment paper method you suggested and it worked great! They easily rolled out thin and easily came off the paper when done. Thanks for the recipe!
I made these today- using both the pressing into rounds with your hands method and rolling them out between parchment paper. Both methods were excellent- thanks for the great recipe
Yum! Made these and used fresh rosemary instead of dried and also used less almond meal and they turned out great!
I decided to try using parchment paper to bake these crackers. The parchment paper makes such a difference when trying to remove the crackers from the baking sheet.