Fiona Poole Almond Crackers
While searching the net for a recipe for a healthy treat for the kids I came across a recipe for Almond Crackers. These crackers are extremely versatile, wheat, gluten, and dairy free! Best of all they are so quick and easy to make.
The basic recipe is below, if you are using them as a traditional cracker with dip or cheese I would add a bit more salt or sprinkle some on top before cooking to enhance the flavour.
I made three variations to the recipe. To one of the plain, cooked crackers I painted with a little dark chocolate and sprinkled with Murray River Pink salt crystals. The second one (middle in pic), I mixed some toasted sesame seeds into the unbaked dough as well as sprinkling the top with some extra sesame seeds and salt. And the third cracker I sprinkled on some cinnamon sugar before cooking.
The variations on these crackers are endless, the simple flavour lends itself well to both sweet and savoury additions. My favourite was the addition of sesame seeds, poppy seeds would also be fantastic.
Almond Crackers adapted from Caveman Food
1 cup almond flour
1 egg white
1 pinch salt
Preheat the oven to 160 degrees C.
In a bowl, mix together the almond flour, egg white, and salt until combined.
Line a cookie sheet with baking paper. Place the dough in the middle and top with another piece of parchment paper. Using a rolling pin (or similar), roll out the dough as thin as you can get it. Try to make it cover the whole cookie sheet if you can. It should be super thin.
Peel off the top layer of paper and score the dough with a knife or pizza wheel into the size crackers you desire.
Bake for 10 minutes until the crackers are slightly browned.
The edges start to color more quickly, you can remove these crackers from the oven and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until finally they are all baked to perfection. Towards the end of the cooking time I broke the sheet of crackers into individual ones to make the browning process more even.
Cool completely and store in an airtight container.
Fiona Poole 
Yum! Will be giving these a go my first free weekend! Have the fave triple cream Brie all ready to go that would be gorgeous with some sesame almond crackers, might have to take some to the beach on Sunday since we’re in for nice weather I’m told 🙂 Thanks for another great recipe!