I think my first cooking fail when I started the Plant Paradox program was almond crackers. They came our soft, thick, and with a weird taste. I didn’t like them and never tried to make them again. Along the way, I discovered flax seed crackers, which were a revelation. They didn’t need eggs, it was basically just flax meal and water, easy to make, great taste, but sometimes you just need a little more than just flaxseed.
Lectin-free almond-flax crackers that are also vegan and low carb
So lately I’ve been thinking to give almond crackers another chance. I did it today and I’m not disappointed. The reason I wanted to do it today is that next week I’m going on an awesome road trip and I need food to pack. I wanted to make sure these are an option.
There are many almond crackers recipes that include eggs, but not that many that don’t. So I decided to combine almond with what I know for sure works, flaxseed meal (both finely ground). I’m happy to report it worked perfectly, and the addition of zaatar spices was an inspired one. For those who don’t know already, zaatar is a Mediterranean / Middle Eastern mix of spices made with rosemary, oregano, thyme, cumin, sesame seeds and sumac, salt and pepper and are usually mixed with extra virgin olive oil for a dip or added as a bread topping (more or less).
If you want to try my other lectin-free crackers recipes, you can find them here: Lectin-Free Graham Crackers or Digestive Biscuits and Rosemary Almond Crackers with Cranberries and Hemp Seeds.
Almond Flax Vegan Crackers with Zaatar Spices
A lectin-free cracker that is also vegan and low carb
- 1 cup finely ground blanched almond flour
- 1/2 cup finely ground flaxseed meal
- 8 tbsp water
- 1 tbsp extra virgin olive oil
- Spices, about 1/2 - 1 tsp each: dry rosemary, thyme, oregano, cumin, sumac, pepper, pink Himalayan salt
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds (or just use 1tbsp whatever color you have)
Heat oven to 350F
Mix the almond flour with flaxseed, add olive oil and all the spices, salt and sesame seeds.
Start adding water spoon by spoon and mix. It will get moist and will stick together.
Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another piece of parchment paper and roll slowly with a pin trying to make as much of a rectangular shape as possible, until the dough had the thickness of a cracker.
Slowly remove the top paper, and add the bottom paper with the dough on an oven sheet pan. Cut in squares or whatever shapes you want (I also made some holes with a fork, just to get fancy) and put them in the oven.
I needed to bake these for 20 mins, switched the heat off and left them in the oven for another 5 minutes. But I recommend you check them frequently after the 12 minutes mark, you never know, maybe you made them thinner or your over burns or whatever. They burn easily so better safe than sorry.
I'm not sure how accurate serving portions are, you get a bowl of crackers out of this and depends on how, when and with what you eat them. They are low carb, high fat, sugar-free, no eggs, so I leave it to you to decide. Maybe just don't have them all at once :).