Paleo Cracker-Wafer{y}-Thing

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Pre-Paleo I was obsessed with cheese and crackers or crackers and butter. I was the girl who would eat bread / crackers just to have butter…. So alas, I’ve come up with my own cracker-like-thing. It’s a little chewy in the center but the edges are crispy. Slathered with Kerry Gold, Oh man.. I was a happy camper. These would also be good with some salsa or guacamole and use it as the “chip” if you will. I was also thinking it’d be yummy to turn into sandwiches or a light snack {little bit of mayo, little bit of chicken or turkey, seasoning… boom insta-sandwich}. Or if you have a veggie plate out with dip, you could make these just to have on the side to add variety. You’re going to have to play around with how thick or thin you like them, so try it a few ways before you settle on your favorite!

I made these savory, and feel free to use any herbs you like. But if you want them “sweeter” Use cinnamon, and add like a tsp or so of honey! Should turn out great :) Ok Ok … here’s the recipe!

• 1 cup Almond Flour
• 2 eggs
• 2 tbsp Melted Butter {I measured my butter post-melting}
• 2 tbsp Water
• 1 tbsp chopped fresh Rosemary
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• Dash of Pepper

How To:
• Preheat your oven to 375 degrees {F}

• Combine all of your ingredients in a bowl and mix well.

• You can either line a cookie sheet with parchment paper  and oil it down a little or you can just use a non-stick cookie sheet, I found they got crispier just on the cookie sheet {by a little}, but a few of them broke in half. So it’s totally up to you which method you use { I preferred parchment paper oiled down}.

• Once you’ve got your cookie sheet ready to go, use a 1/2 tbsp measure and scoop mixture onto the cookie sheet, I used my finger to gentley push the mixture out a little so it became thinner, So I’d scoop, make thinner, scoop some more. That way I didn’t over crowd them. {This recipe made around 22 crackers for me!}

• Bake for 6-8 minutes.  They’re done when they have a crispy outer-edge and the inside is still slightly soft.

They’re done! Enjoy!!

Best part about these? They cost me next to nothing to make. I Make my own almond flour {grind in a blender, strain through a sieve to get out the lumps / bigger pieces}. And everything else I always have in the house. I’m guessing all told these cost me around $3.00 to make, which is ~$0.14 per… which means, for a party, a movie night, a “I want to treat myself and have a wicked yummy snack”, you’re not breaking the bank…by any stretch. Which equals an epic win!


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  1. says

    What about baking them like maccaroons – a little direct heat, then a long time with the ambient oven heat? So bake as described or a little less, then leave in there but with the oven off and the door propped open. That might dry them out to crispness without burning them.

    • says

      You could totally do that, I’d just be slightly worried about them burning, those suckers go from crispy edges to black burnt edges really fast… but if you made them thin enough it’d probably work!

    • says

      I’m guessing you could, it was a bit of a sticky dough, so you might want to thin it out with a smidge bit more water to get it thinner!

  2. Mart says

    Too much Omega 6 in almonds. Nice idea, but us paleos need to work out alternatives to bread and other baked grain foods that not only don’t contain gluten but also don’t rely too much on nuts, which are problematic if you are aware of the Omegas 6 and 3 issues. It’s a very difficult challenge, and I haven’t seen anyone come up with a real winner of an idea.

    • T Robertson says

      Tried these for the first time using millet flour, and only egg yolk, but using three eggs. they worked out well, i kinda estimated with the water, and my 11 month old loves them!

  3. says

    JUST made these and added some Kerrygold aged cheddar to the ingredients – OH MY GOSH THESE ARE SOOO GOOD! I have been dying for crackers since going paleo and most of them are made up of nuts and seeds and just don’t give you that carby-good feeling, but these hit the spots! My whole family, TODDLER INCLUDED, are totally hooked. Saving this recipe FOREVER!


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