Almond Seed Crackers
You can always purchase your favorite nut- or seed-based crackers for a summer spread, but these four-ingredient crackers are a cinch to make.
Ingredients
- 1¾ cups almond flour
- 1/4 tsp. sea salt
- 1 large egg
- 1 tbs. poppyseeds or sesame seeds
Directions
STEP 1
Preheat oven to 350 degrees F. Tear off two sheets of parchment paper, each about 16 inches long, for rolling out the crackers.
STEP 2
In a large bowl, whisk almond flour and the sea salt.
STEP 3
Stir in egg until the mixture becomes stiff, then knead with your hands until a dough forms.
STEP 4
Shape into a rectangle, then place in the center of a sheet of parchment. Place the second sheet of parchment on top and use a rolling pin to roll the dough to 1/8-inch thick.
STEP 5
Remove the top sheet and sprinkle with the poppyseeds or sesame seeds.
STEP 6
Place the parchment sheet back on top and pat it down to adhere the seeds to the cracker dough, then remove the top sheet and use a pizza wheel to cut crackers into 1-inch squares.
STEP 7
Transfer the parchment sheet with the cracker dough to the baking sheet and bake for 14 to 15 minutes, until golden brown at the edges.
STEP 8
Cool on a wire rack before serving, and store in an airtight container for up to a week.
This recipe originally appeared in Experience Life, Life Time’s whole-life health and fitness magazine.
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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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