Description
Flax seed crackers and almond crackers met in this recipe and gave the best gluten-free, lectin-free, keto, and vegan crackers I’ve ever had. These keto flax seed crackers with almond flour and za’atar spices are easy to make and so tasty, you will never want to make another recipe again.
Ingredients
- 1 cup finely ground blanched almond flour
- 1/2 cup finely ground flaxseed meal
- 8 tablespoons water
- 1 tablespoon extra virgin olive oil
- Spices, about 1/2 – 1 teaspoon each: dry rosemary, thyme, oregano, cumin, sumac, pepper, pink Himalayan salt
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds (you can also use only black or only white)
Instructions
- Preheat the oven to 350F.
- Mix the almond flour with flaxseed meal, 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. Let it rest for 5 minutes.
- Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another sheet of parchment paper, and roll the dough out gently with a pin trying to make as much of a rectangular shape as possible, until the dough had the thickness of a cracker (about 1/8 inch or 4mm)
- Gently remove the top paper and slide the bottom paper with the dough on top of a baking sheet. Portion with a pizza cutter or knife in squares or rectangles and poke holes with a fork (this will make them look like crackers but will also help them cook more evenly)
- Bake for about 20 minutes, turn the heat off and leave them in the oven for another 5 minutes. Like any cracker, it needs to be watched carefully, so don’t rely on the timer. After 12 minutes, keep an eye on them, and if you see they start getting crispy or burning, turn the heat off.
- NOTE: If you see the crackers on the edges get cooked faster (because the dough on the edges tends to be thinner than the center), take them out first, separate the rest of the crackers, and put them back into the oven. Separating the crackers may help make them crispier, as more air circulates between them.
- Let them cool completely and store them in an air-tight container on the counter for about two days (they won’t last that long though).