Gluten Free Almond Rosemary Sesame Crackers (Vegan, Paleo)
Going to some parties? Picnics? Kinda dreading the lack of choice for “dippy” stuff? I mean, where’s a good healthier cracker when you need it? Or a nacho chip? Something you can eat and feel good about and fit into your gluten free/ paleo/ vegan diet?
Here’s the answer for you.
Rosemary sesame crackers. They are high in protein. No grain, no starch, crispy, hold together, no eggs…. its wonderful. Easy, and just like a cookie dough, they’re a snap to make. They’re crispy, have a terrific little kick to them, and they hold together! They are really high in protein and low in sugar, which is also wondeful for an anti-candida diet. Have at them… Now, if you are nut free, or flax free, fear not! You need to give these corn free, vegan, gluten free chickpea nacho chips a shot!
Rosemary Sesame Crackers
- 2 cups almond flour
- 1 tsp celtic sea salt (or 3/4 tsp regular salt)
- 1/3 cup sesame seeds
- 2 tbsp chopped fresh rosemary leaves
- 1 tbsp ground flax seed
- extra salt for sprinkling
- 1 tbsp hot pepper olive oil with as many pepper flakes in it as you can get (or 1 tbsp oil plus 1/2 tsp chili flakes or chili powder or more) (Roasted sesame seed oil would be delicious) (Paleo: used cold pressed oils)
- 3 tbsp Sunflower Seed butter (Sunbutter)
- 2 tbsp water
- 1 tsp honey (Vegan: 2 tsp agave nectar)
- Sprinkle the sesame seeds on a cookie sheet and roast them at 350, until golden (about 5-7 min… check on them cause they burn fast!)
- Mix the wet ingredients together in a separate bowl. Heat or microwave mix for 1 min until they can be mixed together easily. Add the ground flax to this and let stand to absorb while you prepare everything else.
- Mix the rest of the dry ingredients in a separate bowl, don’t forget the sesame seeds!
- Add the wet ingredients to the dry, and mix thoroughly.
- Place a sheet of parchment paper or wax paper on your counter. Put the dough on top, and another sheet of paper on top. Roll out with a rolling pin to about 1/4 inch thickness. NOTE: if you find they are a bit too dry, add one more tablespoon of oil. If the mix is too wet and sticky, add 1 tbsp at a time of your choice of starch.
- Peel off the top paper. With a cookie cutter, cut out the crackers. Using a thin spatula or knife, lift them off the paper onto a parchment-paper-lined cookie sheet (they can stick, so be patient). If you don’t have parchment paper for your cookie sheet, just know the little stinkers can stick sometimes while baking.
- Sprinkle with the extra salt. Bake for 9-12 minutes (depending on thickness they are rolled to) at 350 or until golden.
- Let them cool on the cookie sheet for at least 10-15 min before lifting them off.
Note: If you find your crackers are a touch soft in the middle, turn down your oven heat to about 200 after baking them at 350, leave them in for increments of 15 min to dry them out. It should help!
Try making these sweet- substitute melted coconut oil for the olive oil, take out the rosemary and chili, and add in a bit of cinnamon and use about 2 tbsp of honey and maybe some date sugar. Then you can spread them with home made nutella! (See below).
Other Crunchy Snack Recipes:
- Beet Chips
- Yam Chips
- Fruit Chips
- Gluten Free Corn Free Nacho Chips
- Gluten Free Corn Free Tortilla Chips
Some Great Dip Recipes :