I have been eating Gluten Free for over a year now and I am just now discovering recipes with almond and coconut flours.  I am guessing because of the whole Paleo Diet (which is grain-free) becoming popular.  But anyways, I LOVE these grain-free flours.  Not that I have anything against ALL grains.  I just love that I can make all kinds of normally-carb-packed goodies with these flours that are higher in fiber and protein than most other gluten-free flour substitutes and wheat flour alike.

Whole wheat : Dietary Fiber 3g, Protein 4g

Coconut : Dietary Fiber 11g, Protein 5g

Almond : Dietary Fiber 2g, Protein 7g 

Brown Rice : Dietary Fiber 1g, Protein 2g

All information is per ounce via nutritiondata.self.com.  Nutritional information obviously varies among brands.

Annnnd…there is no need for xanthum gum or guar gum!

So crackers…crackers…crackers!!  Kids love crackers.  I am tired of crackers and giving them to my children.  Most of them are empty carbs and often ruin my girls’ appetites for lunch/dinner.

When I saw these, I thought they might be a helpful solution.  They are crackers, but they are also protein packed and nutritious.  They were a hit!  Charlotte loved them and couldn’t get enough.  Tabitha liked them as long as they were sprinkled with salt or sandwiching none other than…peanut butter.  FYI Tabitha never used to be so picky.

So here’s how you do it:

1 cup Blanched Almond Flour (Honeyville comes highly recommended)
1 “Flax Egg” (see below)
1 pinch Sea Salt

1). Preheat the oven to 325 degrees.

2). In a bowl, mix together the almond flour, flax egg mixture and sea salt until it forms a paste.

3). Line a cookie sheet with parchment paper (this is essential if you plan on getting the crackers out of the pan).

4). Place the almond flour dough in the center of the baking sheet (on top of the parchment paper) and place a second sheet of parchment over the the dough. Using a rolling pin, roll out the dough as thin as you can get it. Try to make it take up the whole cookie sheet if you can. Super thin.

5). Peel off the top layer of parchment paper and score the dough with a knife or pizza cutter into whatever size crackers you like. You can even use a cookie cutter.  Poke (? not sure the technical term) the crackers with a fork in two or three places (depending on size) to help them heat more evenly.

6). Bake crackers for 10 minutes and then give them a peek. You are looking for them to color ever so slightly. A little color means crispy, but a lot of color means burned nut taste, which is no good.  If the edges have begun to turn a golden brown, remove them to a plate and put the remaining crackers back in the oven.  Keep doing this, checking every 5 minutes and removing the golden crackers, until all the crackers are finished baking.

7). Cool completely and store in an airtight container.

Flax Egg Replacer:

1 tbsp. ground Flax Seeds (Freshly ground is best.  I grind my with the flat blade in my Magic Bullet, but coffee grinders work well too.)

3 tbsp. Water

1). Combine flax seed and water in a small bowl, whisk.  Refrigerate atleast 15 minutes (best if allowed 1 hour in fridge) until mixture thickens.  Use entire batch for one recipe of Egg-Free Almond Crackers.

These crackers were completely gone in less than an hour.  There was no need for storing.  🙂  Next up…homemade graham crackers!

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