I got a call last weekend from Carol who was looking for a great gluten free cracker recipe. As a Fort Collins Nutritionist, I didn’t have one so I went on a hunt for a healthy gluten free cracker recipe and was thoroughly impressed with what I found on the web. First stop? Elana Amsterdam’s Almond Pulp Crackers. And. . .one stop was plenty.
These splendid crackers are a modification from Elana’s original recipe, but they sure are delightful– I didn’t think you wanted to leave your oven on for 20+ hours (however, if you have a dehydrator, that is my favorite way to make them)! Another perk? They are a by-product of my Homemade Almond Milk recipe so you can make two yummy recipes without wasting any of the goodness.
Prep time: 10 minutes
Cooking time: 30 to 40 minutes
1 1/2 cups almond pulp (leftover from Almond Milk Recipe)
1 tablespoon EVOO (extra virgin olive oil)
1 tablespoon herbs (thyme, Herbs de Provence, Italian Seasoning, or other)
1/2 teaspoon sea salt
1. Preheat oven to 325 degrees F.
3. Roll dough ball between two pieces of parchment paper until about 1/4 inch thick, put parchment paper and dough on a baking sheet, then cut into squares.
4. Bake for 30 to 40 minutes or until crackers are light golden brown and crispy. Allow crackers to cool until room temperature then serve or store in an airtight container.
Note: If you have a dehydrator and want to keep these healthy snacks raw, dehydrate on 120 degrees F for 20 to 24 hours or until crunchy.
Another note: Get creative, if you want a cracker that will work with nut butters and jam (one of my husband’s favorite snacks), try leaving out the herbs or substituting the herbs with 1 teaspoon of ground cinnamon.