Almond Meal Crackers
What you’ll need:
- 2 cups almond meal
- 1 egg
- 1 tablespoon olive oil (plus a little extra for your hands)
- any combination of herbs, nutritional yeast, sundried tomatoes, kalamata olives…the list is endless
- salt and pepper
How to do it:
Preheat your oven to 375(ish).
In a small bowl, whisk together egg and oil until well combined.
In a medium bowl, combine your almond meal with your herbs/ingredients of choice.
Combine the two bowls until well mixed.
Roll your dough into a ball and place on a parchment lined sheet pan. If you can figure out a way to successfully use a rolling pin, have at it. Mine stuck like crazy. And I had ZERO patience to troubleshoot. Otherwise, coat your hands in oil, and start patting! Get your dough as thin as you’re able (shoot for 1/8″, but don’t sweat it if it’s not quite there or uneven). If you like to be neat and tidy, score your crackers with a pizza cutter or knife. Since I didn’t take the time to roll them into perfectly flat sheets, I didn’t bother scoring them. Instead I threw them in the oven as is. Once they were golden brown (15-20 minutes), I pulled them out and broke them up into pieces.
My combinations were as follows:
These are NOT exact measurements. Feel free to add more or less, depending on your taste.
[Herbed] 1 tbsp thyme, 1 tbsp basil, 1 tbsp oregano, 1 teaspoon garlic powder, pinch cayenne, pinch of salt and pepper.
[Dill] 2(ish) tbsp dill, 1 teaspoon garlic powder, pinch of salt and pepper.
[Cheez-it] 3 tbsp nutritional yeast, salt and pepper.
[Cheezy Herb] 2 tbsp nutritional yeast, 1 tbsp thyme, 1 tbsp basil, 1 tbsp oregano, 1 teaspoon garlic powder, pinch cayenne, pinch of salt and pepper.
I topped all with a little himalayan salt before tossing them in the oven. Give them an extra boost of whatever herby flavor you desire by throwing some of that on top as well.
I managed to NOT eat them all as they came out of the oven, but it took more self control than I’m comfortable exercising.
I ran out of almond meal after these four batches, but I fully intend on getting more experimental with my ingredients (like the above sundried tomatoes, kalamata olives, capers — those kind of delicious bits).
Let me know which combinations tickled your pickle!
2 Comments Add yours
I made this and I love them..before putting them in the oven I cut them into 2×1 inch rectangles then used a fork to poke each rectangle twice. Then when they came out of the oven were cooled they just broke apart. They are my bread sub for all sorts of meals.
good thinking! glad you enjoy them. they’re a HUGE hit in our house!!!