Finally a cracker that fits all of our household food allergy needs AND its not in a package, its high protein, low carbohydrate, filling and crunchy (most important to the young boy). These can be made as a thicker cracker and baked for 10-15 minutes longer or a very thin crispy cracker baked for the amount of time below. I have added garlic powder and herbs, plain sea salt, and chopped fresh herbs...all turned out well. Isaac had the idea of making them a graham cracker....hmmmmmm, added apple juice, cinnamon and honey? I will have to play with that one! Enjoy~ and stay tuned for some new spring cleansing recipes using my favorite spring greens to help you ease into the TrulyFood Rejuvenate Spring Cleanse on May 7th!
Almond Chia Crackers
ingredients:
3 cups almond flour
2 tablespoons chia flour (ground chia seeds)
1 teaspoon baking soda
1 tablespoon olive oil or grapeseed oil
2 teaspoons Herbamare seasoning (or sea salt and herbs)
1 cup filtered water
preparation:
Pre heat oven to 325 degrees. Mix all dry ingredients in a bowl and add water. Let sit 10 minutes. Line two baking trays with parchment paper. Divide dough into two and place on baking sheets. With another piece of parchment on top, roll out crackers as thin as possible to cover the tray. Peel top sheet off of dough (see below) and score crackers into squares or triangles (see below again). Bake for 20-25 minutes at 325 or until tops are golden. If you have a thicker cracker, you might need to bake for up to 35 minutes. Let cool completely before serving. If crackers do not seem crispy enough, you can rebake them again until desired crunchiness (is that a word?) is achieved.
4 comments:
I was inspired by your ideas about the graham cracker and made an attempt to create some and they kind of flopped! They were still edible, but a bit on the bendable side--not the most ideal "cracker" texture! I'll have to go back and try them the suggested way, as I am certain that will produce a much more cracker-like cracker :-).
Hi Jennifer,
You could always try to rebake them for a longer period of time, they might crisp up that way. I am going to work on the graham crackers next week!
I tried baking them longer at a lower temp, but it didn't quite work. One batch turned out okay, but I didn't get the right flavor either. I stored the bendy ones with the cracker ones and they all ended up flexible the next day. I guess I could have re-baked all of them. We ate them all up instead.
Thanks for the recipe! One question--isn't almond flour high in oxalates (which is thought to drive autism spectrum disorders)? Or is it reduced by cooking?
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