I totally understand missing the crunch of some foods like crackers and chips when going Paleo. There really isn’t a substitute… until now! I was having friends over for dinner the other night and had bought pate and some delicious goat cheese (yes I know goat cheese is not Paleo but on a rare occasion we will enjoy this as it is delicious!) and instead of my usual crunchy pear slices I decided to tinker with making Paleo crackers. There are many recipes on the web but I was a little dubious about them working. I modified mine a little with adding some flavorful extras and i really know you will like the results! And they are super crunchy, hold together exactly like a cracker and entirely grain free!!!
1C Almond Flour
1 Egg White
1tsp dried rosmary (you can use fresh too)
1tsp dried elderberries* (or currants)
1 tsp black sesame seeds
1/4 tsp crushed garlic
* I used elderberries because I had them, our local nature foods bulk section was clearing them out so I snapped them up. Use Currents instead to add a little interest.
Place the almond flour, egg whites and salt in a food processor and pulse until combined, add the rosemary, berries and garlic and pulse until well integrated and the berries have been reduced in size slightly. Add the sesame seeds and pulse until combined, try not to break these up. Empty the contents of your food processor onto parchment paper and place another layer of paper on top. With a rolling pin roll out your crust until desired thickness is achieved. I rolled mine out relatively thin. The oils from the almond flour will start to be expelled so try not to roll your mixture too long. Remove the top sheet of parchment paper and place your bottom sheet with the rolled out cracker dough onto a cookie sheet. With the back of a knife score the uncooked dough into cracker size pieces.
NB: I cooked mine a little too much… whilst they still tasted amazing I would cook them a little less next time so they are a little more even (check them at 10 min and decided)