Do homemade crackers seem like something you shouldn’t even bother with? Well I have to admit I’ve been in that camp for a while now. However, it’s difficult to find any good paleo crackers where we live. I usually buy the gluten free almond crackers from Blue Diamond, (not sponsored). They’re really good, but I still don’t eat a lot of grains, so I really wanted to find a paleo option. As it would happen, making your own crackers is surprisingly simple. And it would seem it’s also my only option, (unless I’m missing a good option, in which case I hope you’ll tell me below)! at present unless I want to make an online order!
How to make these Paleo Rosemary Sea Salt Crackers:
What to serve these crackers with:
And finally for longer storage you can always stash them in the freezer. If you ever find they’re not as crunchy, you can always re-crisp them in the oven at a low temperature. I haven’t had this problem with these crackers, but it’s exceptionally dry here this time of year. Whenever I’ve had granola or crackers get a bit of moisture in them from a improperly sealed container, re-crisping in the oven always works! If you do make these, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos. 5 from 9 reviews 1/4 cup tapioca starch, (also called flour) 1/2 Teaspoon poultry seasoning 1 Teaspoon dried onion granules, not powder 1/2 Teaspoon sea salt 1/2 Teaspoon ground black pepper 2 Teaspoons chopped fresh rosemary 1 egg 2 Tablespoons olive oil Flaked sea salt for sprinkling over the top In a small mixing bowl, mix together the almond flour, tapioca starch, poultry seasoning, dried onion, sea salt, black pepper, and fresh rosemary until combined. Add the egg and olive oil, and mix until a stiff dough forms. Place the dough between 2 sheets of parchment paper, and using a rolling pin, roll the dough out into a thin rectangle. Keep in mind you want this to fit onto a cookie sheet. The dough should be about 1/8″ thick all rolled out. Next use a pairing knife to cut the crackers into the shape you desire. I cut mine diagonally to create diamond shapes about 1″ x 2″. Transfer the rectangle of dough with the cuts made onto a cookie sheet, do not try and separate the crackers before baking. Sprinkle the flaked sea salt over the surface of the dough. Bake until the crackers are crispy and light golden brown, 12-15 minutes. Let the crackers cool on a baking sheet, then gently break them apart. Once the crackers have cooled to room temperature, you can store them for up to 2 weeks in an airtight container.
