There are plenty of gluten-free crackers out there. Some are a bit dangerous to our expensive dental work, while some are no healthier than their gluten laden counter parts. But these grain-free everything crackers just might be the answer to your cracker prayers.
Not only are they paleo, but they couldn’t be simpler to throw together when you’re craving something crunchy, or are feeling nostalgic about your cracker eating days. These crackers are very reminiscent of an everything bagel, something this east coast Jewish girl misses once in a while…
Grain-Free Everything Crackers
prep time: 10 minutes
cook time: 16-20 minutes
yield: about 50 crackers
1 large egg (more if needed, see note)
1 tablespoon extra virgin olive oil
3/4 cup almond flour
1/2 cup arrowroot powder
1/4 cup combined seeds (sesame, poppy, black caraway, caraway)
1/4 teaspoon dried onion
1/4 teaspoon sea salt
- Preheat the oven to 350ºF.
- In a large mixing bowl, beat the egg with the olive oil.
- Stir in the almond flour, arrowroot powder, seeds, onion flakes, and salt and mix until the dough comes together. Give it a knead or two to make sure it’s well incorporated. (see note below if it’s too dry)
- Roll the dough out in-between two sheets or parchment paper to a thickkness of about 1/8 inch. Try and get it as close to a rectangle as possible.
- Remove the top sheep of parchment, and cut the dough into 1-inch squares with a sharp knife.
- Slide the bottom parchment with the cut dough onto a baking sheet and bake for 10-12 minutes, or until the crackers begin to brown.
- Turn the heat down to 325ºF and bake for an additional 6-8 minutes, or until the crackers are crisp and light golden brown.
- Remove from the oven and allow to cool before breaking the cookies apart. Store in an airtight container.
Note: If the dough is too dry to knead and roll out, beat an egg and add a little bit at a time until the dough is workable.
Now that you have crackers, you’re well on your way to fancy hors d’oeuvres! Here are some of my favorite additions:
- wild smoked salmon & chive creme fraîche
- chicken liver pâté and a slice of cornichon
- cream cheese and cucumber (my favorite childhood sandwich!) and a sprig of dill
PIN THIS RECIPE:
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Jen says
From a girl who loves her crackers and must have a “crunch factor” in her life, these are grain-free perfection. My weakness is “salty-crunchy” snacks (read: tortilla chips, goldfish crackers, potato chips), and I’ve never found anything – until now – that fits the bill while still being healthy. I mean, kale chips are neat, but they’re far from “chips”. More like air crisps. But now, thanks to Simone, I have a true healthy “crunch factor”!! And, they are super easy to make. Highly recommend.
Susie says
Awesome, thanks for the recipe!
Tara Swinchatt says
Thanks Simone, I’m going to make these for my dad, he’s mostly grain free and really enjoy’s Mary’s Gone Crackers, these look like a great alternative.
Diane says
I’m vegan and will try these with an egg replacer. I’ll let you know how they turn out! LOVE your blog and your inspiring generosity!
Rose says
I absolutely love these crackers. For the seeds I used 1 tbs of sesame seeds, 1 tbs poppy seeds, 1 tbs caraway seeds, and 2 tbs coarsely milled flax seed. Since I like to know the nutritional breakdown of foods, I figured these at, dividing the recipe into 12 servings of 3 crackers each, each 3 cracker serving comes out to 105 cal, 9 gr fat, 4 carb, .5 sugar, 2 fiber, 40 mg sodium, and 4 gr protein. They were delicious.
kcalla says
Thank Rose for the nutritional breakdown!
I can’t seem to pin this on pinterest! 🙁 That’s where I keep all my recipes.
kcalla says
oh! Nevermind. Pinterest worked this time!
Andrea says
Your cracker recipes look wonderful! Thank you!
amysubach says
I found these to be extremely salty. Otherwise they are great. I’ll cut the salt in half next time.
zenbellyblog says
hmmmm There’s a good chance I’m heavy handed on the salt, and I now realize that my other cracker recipe has 1/2 teaspoon in the ingredients list, instead of 1 teaspoon as listed here. I’ll edit this one to that as well. Sorry they were too salty, but I hope you like them better next time!
amysubach says
Thanks! I will make them again. I like salty things too.
Tara says
It also depends on the salt you use…I use Kosher and it’s “bigger” and takes up more room in the measuring spoon. If you use a “smaller” grind of salt, it makes a big difference…HTH.
Kat (The Grain-Free Goddess) says
OMG! These are wonderful!! I made some to have at a Patriots/Ravens party tomorrow, but I don’t know if they will last that long… This is a real treat to have on Day 18 of my 21 DSD! Thanks so much!
Heather says
I made the olive oil rosemary ones and they were TO DIE FOR. Although I had to bake them a lot longer than 20 mins to get the golden brown crunch – otherwise, they had a more shortbready, cookie-like texture than crisp and crackery. Like Jen in the first comment, I’m a salty-crunchy person. Paleo is killing me slowly. 🙂 I am going to make these everything ones next but going to sub dehydrated onion flakes for caraway since I’m not a fan. Thank you SO much for the recipe!
Sam P. says
Thank you for this recipe!! They are delicious! I love that I can play with the seed portion…I used pumpkin, sesame, and sunflower. How long do you think these will last for?
awingren says
Thank you for your recipe, Simone! It looks awesome. I have been paleo for going on 3 years now and I often long for a crunchy salty cracker to serve with cheese and salami! Mine are in the oven now. I used sesame, poppy, and caraway seed as you suggested. It seems that they are taking much longer to bake than your suggested time. It is difficult to be patient for them. I want them to be done now because they smell so incredible! Thanks again! I’ll post again to report how they came out!
awingren says
They are finished baking and the taste is great. My only wish is that I had salted the top of them before putting them in the oven. Now I just need to muster the willpower to let them cool!
zenbellyblog says
How long did they wind up taking? I find I have to remove the outer ones from the oven first, and the more central ones take longer. I also feel like they’re different every time! Probably b/c the thickness varies, as does my somewhat old oven…
awingren says
I think I ended up leaving them in for about 40 minutes. I did turn the sheet once (at about 15 min mark when I was checking doneness) in the oven since you mentioned having to take off the ones on the outside. I thought maybe they’d bake more evenly that way. Perhaps I just let too much of the heat out of the oven. My oven tends to be off temperature-wise too, so I put my oven thermometer in to be sure I had my oven at 325.
Thanks again for an awesome recipe! My husband keeps asking me to make more of these amazing crackers! The next time I do it I’ll pay more attention to how long I leave them in for.
zenbellyblog says
Wow that sounds like a really long time! I assume that each person rolls them out to a different thickness, maybe mine are on the thin side. Also, it just occurred to me that the moisture of the almond flour could effect them too; regular wheat flour is very consistent, but almond flour definitely isn’t, so that could make a huge difference. At any rate, I’m glad you love the crackers!
Erica says
You are a genius!!! Thank you for this awesome recipe!! I might eat the whole lot in one sitting!
zenbellyblog says
Thanks Erica!
Lulu says
These are wonderful. I made a double batch for my family, used half poppyseed and half sesame seeds and flaked sea salt . They really took less than 5 minutes to prepare! I see a lot of variations of these in my future. Tonight we ate them with homemade egg salad. So good! Thank you for this recipe.
Jem says
Made this tonight. Wonderful! I plan on making a double batch next time. Thank you for sharing the recipe.
Michele says
Ok, I have not read all the posts, but I am sensitive to almonds so how about pecans? MB
zenbellyblog says
If you can get them finely ground enough, that should work!
Rose says
I have made these crackers with a hazelnut meal, much the same texture as the almond meal, that I bought in bulk. They turned out fine, and I assume, paleo wise, that hazelnuts are equal to almonds.
Carolina says
Hi there from Brazil. I absolutely love these crackers, I always make them and put something different. I’ve been doing with half Brazil Nut flour and half Almond flour. It turns out great! Thank you very much for this recipe!
michelle says
hi, what brand of almond flour do you use for these?!
zenbellyblog says
I like either Wellbee or Honeyville for all my almond flour baked goods. It’s the finest I’ve found.