Almond Flour Crackers Recipes

ALMOND 'YOU MUST BE NUTS!' CRACKERS

Almond 'You Must Be Nuts!' Crackers image

These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!

Provided by Poppa Bear

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 45m

Yield 5

Number Of Ingredients 6

Ingredients

1 cup almond flour
2 tablespoons finely chopped walnuts
1 ½ teaspoons flax seed meal
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g

SWEET ALMOND CRACKERS

Sweet Almond Crackers image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h

Yield 52 crackers

Number Of Ingredients 5

Ingredients

52 individual butter crackers, such as Club
8 tablespoons (1 stick) salted butter
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup sliced almonds

Steps:

Preheat the oven to 350 degrees F.
Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
When cool, break apart for a great snack.

ALMOND FLOUR CRACKERS WITH TOMATO SHALLOT CHUTNEY

Almond Flour Crackers with Tomato Shallot Chutney image

Provided by Valerie Bertinelli

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds ripe tomatoes, chopped
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 shallots, thinly sliced
1 garlic clove, finely chopped
Kosher salt
1 large egg white
1 teaspoon minced fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups almond flour
1/2 cup grated Parmesan

Steps:

For the chutney: Combine the tomatoes, vinegar, brown sugar, coriander, ginger, red pepper flakes, shallots, garlic and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to keep at brisk simmer. Cook, stirring often, especially towards the end, until thickened and jammy, 30 to 35 minutes. Cool to warm or room temperature.
For the crackers: Meanwhile, preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
Whisk the egg white, rosemary, salt and pepper together in a large bowl until frothy. Add the almond flour and Parmesan. Mix well to form a dough.
Flatten the dough into a rectangle and sandwich between 2 sheets of parchment paper. Roll the dough out into an approximate 10-inch square, patching up any cracks with your fingers as you go. Use a sharp knife or pizza cutter to cut the dough into approximate 1 1/2-inch squares. Transfer to the lined sheet pan and bake until golden brown and crisp, 15 to 20 minutes, then transfer the crackers to the cooling rack and cool completely (crackers along the edge may cook faster than those in the center; transfer them to a cooling rack and continue to bake the remaining crackers).
Serve the tomato chutney with the crackers on the side. Any remaining chutney can be kept refrigerated in an airtight container for up to 1 week and is delicious with cheese, on burgers or on a sandwich.

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