Homemade Herb Nut Crackers – A new version and MUCH improved!

Don’t get me wrong. I really like the other recipe for nut crackers I posted a few months ago… but these! These are amazing! Even non health-nuts like them… A LOT and that is a true taste test! There is so much you can do to change the recipe and alter it to your taste!

This recipe is from a cookbook called [amazon_link id=”158761345X” target=”_blank” container=”” container_class=”” ]The Gluten Free Almond Flour Cookbook[/amazon_link]. I don’t actually have this cookbook, but a friend does and she has graciously given me some of the great recipes therein! It has some nice things, but I try not to buy too many cookbooks. I just don’t have room for them. I have the hardest time finding good dinner meals and that is what I spend my time looking and reading through cookbooks for. I can often find crackers, desserts, smoothies, breakfast and lunch ideas online or from friends.

So give this a try and see what you think!

Herb Crackers

Ingredients:

3 ½ cups blanched organic almond flour
1 tsp Celtic sea salt
2 TBSP finely chopped fresh rosemary
2 TBSP finely chopped fresh thyme
2 TBSP grapeseed oil
2 large eggs

Instructions:
Preheat oven to 350 degrees. Set aside 2 large baking sheets, cut 3 pieces of parchment paper to the size of the baking sheets.

In a large bowl, combine the almond flour, salt, rosemary and thyme. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16th inch thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled0out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2 inch squares with a knife or pizza cutter.

Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes, then serve.

Notes:
1) I don’t think I used grapeseed oil. I substituted olive oil coconut oil and it was fine.
2) I found the hardest part of this recipe is getting the dough rolled out. I didn’t like using the 3rd piece of parchment paper. I found that a fondant rolling pin did a good job along with my hands.
3) I also needed to cook mine for about 16-17 minutes, but I think they were a little thicker. I like to get them a medium brown in color so that they crisp up a bit more
4) I also cut mine to about 1 inch square so that they last longer and I don’t eat as many!

Variations:
Substitute thyme and rosemary with 2 tsp garlic powder and 2 tsp caraway seeds. Or try any spice combination that sounds good to you! Garlic powder and oregano would be yummy especially if putting basil and mozzarella cheese on top! Cayenne would give it a nice bite! Or even crushed red peppers! Let me know what you come up with and what is your family favorite!

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