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I love dips. Always have. I think it goes back to childhood. My mom always had French onion dip in the fridge. I grew up on the whole dip-something-and-crunch-away thing, and all these years later it’s still there.
As an adult my dip-love has transitioned beyond the tub of French onion. Now it’s hummus. And olive tapenade. Homemade tzatziki, too.
But the thing is, while dips may be the star of the show, they’re totally dependent on sharing the stage. You can’t eat dips without something to dip IN them.
Usually that means chips or raw veggies, but since we’re all permanently on the healthy-eating wagon (who’s with me!) chips are a non-option. So that leaves raw veggies. But let’s be honest here, carrot sticks can get boring rather quickly.
So! We need more healthy options, and guess what: I have one for you! It’s today’s recipe. Grain-free Paleo-approved gluten-free crackers.
James and I got to meet a fellow Travato-owning cycling-loving couple at an RV meet-up in Phoenix recently, Rex and Valerie. At one of the evening pot lucks, Rex brought out some homemade almond sesame crackers. “Want one?” Well of course I did. There were about 5 different versions of hummus sitting on the potluck table, after all.
Since Rex is trying to eat grain-free while he trains for this season’s cycling events, he told me he’s found these crackers a great substitute for any bread cravings he has. As I noshed on one, I totally got what he meant. Over the course of the next few days, I put quite a dent in Rex’s homemade cracker stash.
When we got home from the trip, I immediately started experimenting with gluten-free cracker recipes.
Turns out they’re not really finicky at all. You can play with the recipe all you want; adding any herbs or seasonings you’d like for a totally different taste OR you can just keep ‘em simple so they work in harmony with whatever your dip of choice is.
Also, they’re so stinking easy to make! It takes about 30 seconds to stir everything together, and then rolling them out and using the pizza cutter on them is just fun. Like working with play-dough.
Oh! And then the best part! After they bake and cool, you get to snap them apart in the most satisfying of tasks! Seriously, James and I fight over this job. It’s indescribably entertaining, just trust me.
Grain-Free Almond Sesame Crackers
- 2 1/2 cups blanched almond flour not meal
- 3/4 cup sesame seeds either white or black
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 3/4 teaspoon freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 2 large eggs
- Preheat oven to 350 degrees.
- In medium bowl, mix the almond flour, sesame seeds, onion powder, salt, and pepper.
In small bowl, whisk the eggs until frothy, and then add the oil.
- Add the wet mixture to the dry mixture and stir until it forms a dough.
- Cut 2 pieces of parchment paper the same size as a cookie sheet.
- Set one piece of parchment paper on top of a large cutting board. Place the dough on top.
- Cover the dough with the 2nd piece of parchment paper.
- Roll out the dough in between the 2 sheets of parchment paper until it’s at least 1/16” thin. The thinner you get it, the crunchier the crackers will be.
- Remove the top piece of parchment paper and use a pizza cutter to cut the dough into 1” (or so) pieces.
- Transfer the dough, keeping it on the parchment paper, onto a cookie sheet.
- Bake at 350 for 12-15 minutes until edges of crackers are a dark golden brown.
- Let cool at least 15 minutes before snapping crackers apart.
Store at room temperature in an airtight container, or in the fridge, for up to a couple weeks.
So now NEXT I’ll have to share some of my super awesome dip recipes with you. Or you share some of yours with me! Love your comments down below!