Ever want something to dip, top, or pop into your mouth that crunches and contains no preservatives, colors, sugar, or synthetic emulsifiers? Try these: 6 ingredients, 20 minutes, and ready!
They fit in paleo, gluten-free, vegetarian, and vegan diets. If you’re actively reducing, remember that crackers are snack food, so indulge sparingly.
Vary the flavor by varying the herbs you include. Harvest, wash, and chop your own herbs; use dried; or simply buy and toss in herbes de provence (savory, marjoram, rosemary, thyme, oregano, and sometimes lavender leaves).
By the third time you make these, we bet you’ll also vary flours, herbs, other additives, and perhaps add toppers like pressed-in coarse salt or chili powder.
2 c almond flour, blanched or unblanched, but not almond meal
¾ tsp salt
2 TBSP herbs
(1/4 c seeds or nuts)
1 TBSP olive oil
2 TBSP water
Combine dry ingredients, including fresh or dried herbs.
Whisk together olive oil and water, then stir into dry ingredients.
Roll dough or press between two sheets of parchment paper to ⅛-inch thickness.
Transfer to a baking sheet and use a pizza cutter to make 2″ squares. Or be adventurous with you knife or cookie cutters.
Bake until golden at 350°F for 9-11 minutes.
One idea is to set a plate of herb crackers, Use-the-Zucchini Pesto, and sausage when impromptu guests drop by.