I whipped up these fun crackers yesterday afternoon and even Julia lapped them up! Mom raved about the dill and said they were the best paleo crackers she’s ever had! I love them because they don’t totally exhaust our resources of almond flour, yet the recipe makes lots of crackers. I also love them because they crisp up easily. And yes, I was in a fun mood so I cut the crackers with teddy bear cookie cutters 🙂
Paleo Crackers with Dill
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Snacks
Yield: 5-6 servings
Ingredients
- blanched almond flour - 1 cup
- coconut flour - ¼ cup
- baking powder - ½ teaspoon
- salt - ½ teaspoon
- paprika - ¼ teaspoon
- garlic powder - 1 teaspoon
- onion powder - ¼ teaspoon
- dried dill - 1 teaspoon
- egg white - 1
- water - 2-3 tablespoons
Instructions
- In a medium mixing bowl, mix together the almond flour, coconut flour, baking powder, salt, paprika, garlic powder, onion powder and dill. 2. Add the egg white and 2 tablespoons water and mix well with a fork. 3. Generously flour the counter and the dough with coconut flour and roll the dough out to ⅛ inch thick. You can either cut then with cute little cookie cutters or score them into squares with a knife. Transfer the crackers to 2 greased baking sheets. (Note: if you are using cookie cutters, the dough will begin to dry out as you repeatedly roll out and flour it. Add a bit more water to the dough when/if needed) 4. Bake the crackers at 375 degrees for 10-13 minutes, or until golden brown and crispy. Note: The crackers tend to absorb a little moisture as they sit out on the counter. So either consume within a couple hours, (which isn't really that hard) or pop them back in the oven for a couple minutes before serving to get maximum crispiness.
