Homemade crackers may sound like a chore, but these are so simple to make and have a great snap to satisfy that crunchy craving! Transform simple snacks into a satisfying meal with these delicious gluten-free and paleo crackers. Serve with hummus, guacamole, soup or dips made with No Yolking™ Sour Cream.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Makes: 40 crackers
1 1/1 cups (375 mL) almond meal (ground almonds)
1/2 cup (125 mL) No Yolking™ – 100 % Egg White Protein Powder
2 tbsp (30 mL) chia seeds
3/4 tsp (4 mL) salt
1/2 tsp (5 mL) EACH garlic powder and dried thyme leaves
- Preheat oven to 350°F (180°C). Line baking sheet with parchment paper; set aside.
- In a large bowl, whisk almond meal with protein powder, chia seeds, salt, garlic powder and thyme until no lumps remain. Add 1/4 cup (60 mL) water and mix until a uniform dough is formed with no dry pockets.
- Place dough between two large pieces of parchment paper. Using a rolling pin, roll out dough into large rectangle, about 1/16th inch (0.2cm) thick. Using a pizza wheel or sharp paring knife, cut crackers into rectangles and place onto prepared baking sheet.
- Bake for 10 to 12 minutes or until crisp all the way through and golden brown around the edges. Cool completely on tray completely. Store in an airtight container, at room temperature, for up to 1 week.
Tip: Transform these crackers into a sweet crisp by replacing the garlic and thyme with ground cinnamon and ginger with 1 tsp (5 mL) stevia.