These Everything Grain-free Crackers are about to fill a void in your life. I promise. They’re SO simple with good ingredients and not at all difficult to make. If you can use a rolling pin, you’re in. If you like to eat cheese and crackers at night with a glass of wine, you’re in. If you love everything bagels and think they should be your last meal, you’re in.
We recently took a trip out to Colorado where we shopped liberally at Whole Foods (oh, the fun of it!) where I picked up a container of “Paleo” crackers just like these. They were really good and satisfied my need to nibble while I’m riding in the car. I mean, c’mon, travel food is the best! Sitting there, watching the scenery go by, munching on an Epic bar, pieces of Kerry Gold sharp cheddar cheese and grain-free crackers. Yummm.
The scenery wasn’t too shabby either …
So, of course, once I got home I had to figure out how to make those crackers! In fact, I saved two of them just to compare. I have to say, I like mine better but of course that’s because of cheese. Love. Cheese.
The recipe makes two pans of crackers like above. Next time I’ll double the recipe because … well, I might be a little bit addicted. The crackers have a wonderful light and crispy texture and keep well on the counter for at least a week. Good luck keeping them that long.
A couple notes:
This recipe uses a bunch of nuts and seeds. Make sure you use the freshest available for the best taste.
You will need a food processor for this although you might be able to make it part of the way in a blender. I didn’t try that.
It’s not technically Paleo because I incorporate dairy into my life. Thank God. You can use coconut oil and vegan cheese if you’re dairy-free.
When you roll them out you will need to use the technique of rolling the dough between two sheets of lightly oiled plastic wrap. Do not use parchment for this. It sticks, even if it’s oiled. Ask me how I know…
Bake at least until it’s light brown, but you can go longer if you like a stronger, nuttier flavor. The crackers will get crispy as they cool.
- ⅔ c. almond flour
- ⅓ c. sunflower seeds
- ⅓ c. sesame seeds
- 1 T. chia seeds
- 1 t. poppy seeds
- 2 t. dried onion flakes
- ½ tsp. salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- ½ c. finely shredded Asiago cheese (or vegan parmesan, if dairy-free)
- ¼. c. water
- 1 T. ghee or melted butter (or refined coconut oil)
- Heat oven to 350˚.
- Pulse all the dry ingredients plus cheese in a food processor until combined and the sunflower seeds are pulverized.
- While pulsing food processor, drizzle water mixed with ghee until dough is combined.
- Dump onto the counter and knead a few times. Wet your hands if it's a little sticky.
- Divide dough into two pieces and roll out each piece between lightly oiled plastic wrap.
- Carefully flip rolled dough onto a baking sheet covered in parchment. (two separate baking sheets)
- Carefully score the crackers before they are baked.
- Bake for about 20 minutes or until lightly browned, darker for a stronger, nuttier flavor.
- Remove from oven and let cool completely. Carefully break apart and devour.