23 February 2012

Gluten-Free Almond Crackers

This is another one of those times that I actually followed the recipe so closely you're better off checking out Elana's Pantry for the real recipe for Paleo-friendly, gluten-free crackers.  Remember the canned almond milk disaster?  This is a use for all that almond meal.
Almond Pulp Crackers
  • 1 cup almond pulp (or almond meal + 1/4 cup water)
  • 2 tablespoons flaxseed meal
  • 1 tablespoon sesame seed oil
  • ½ teaspoon salt
  1. Combine all ingredients in a large bowl
  2. Roll dough into a ball, press between 2 sheets of parchment paper and roll to ¼ inch thickness
  3. Remove top piece of parchment paper
  4. Transfer the bottom piece with rolled out dough onto baking sheet
  5. Cut dough into 2-inch squares with a knife or pizza cutter
  6. Bake at 135° for at least 20 hours, or until crunchy
  7. Let crackers come to room temperature on baking sheet, then serve
Since I had dehydrated my almond meal, I packed the cup measure extra full, then re-hydrated it with some water.
 I also didn't have any flaxseed meal, but I do have some brown flaxseed and a blender.
Alright, so when you mix all the ingredients together, put them between two sheets of parchment paper (NOT the same as wax paper.  Lesson learned) and roll it out to ~1/4" thick.
 Remove the top sheet of parchment paper, cut into squares and bake.  According to the recipe, 135* for 20 hours.  My patience and my trust of the oven ran out before that point (ie I will not go to bed with the oven on), so I'm considering this part to be open to interpretation.
So while my crackers aren't as crunchy as I suppose they ought to be, they are definitely tasty, and they are a great way to use up the massive amounts of elderberry jam I procured last summer :)


  1. I made these this week and they turned out amazing! Thank you for this wonderful recipe.

    1. I'm so glad you liked them! Did you make almond milk as well? I love making almond milk ice cubes and putting them in smoothies.