Grain-Free Sesame-Almond Crackers

by Maggie on October 29, 2010

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I’ve been fighting a nasty cold for two weeks now. Every couple of days I get a little break where I feel close to my normal self. But this week I had a major setback. I woke up with incredible sinus pain (the day after Livvie’s 2nd birthday!) and realized I had my first sinus infection.

A trip to my Naturopath quickly healed the sinus pain but the next morning I woke up with double earaches. Yes. Each ear was aching!

Say that ten times fast.

And so the blog had to wait this week which means I am totally off schedule.

What’s ironic about this is a week or so ago I decided to put less blogging pressure on myself so I could spend more time enjoying my kids (everyone tells me how precious and fleeting this time is). So being off schedule is okay and I’m kind of excited about it!

I think my mind and body knew the only way to get me to slow down, was to take me down! Funny how life works, isn’t it?

I’m keeping it simple this week with a new cracker recipe for you.

We love love love crackers in this house. I did not realize how easy they were to make until I tried it myself!

Sesame-Almond Crackers

1 cup almond flour
½ cup raw sesame seeds
1 teaspoon garlic powder
1 teaspoon coarse sea salt
3 tablespoons agave syrup (or maple syrup/honey)
1 tablespoon water.

1. Preheat oven to 300 degrees.
2. Combine almond flour, sesame seeds, garlic powder, and sea salt in a medium-sized bowl.
3. Add agave and water and stir to combine.
4. Place cracker dough on a sheet of parchment and form into a mound. Place a second sheet of parchment on top of the cracker dough and carefully roll out to about 1/8 inch thickness. Don’t press too hard as cracker dough will easily stick to the top piece of parchment and make for messy removal. The thinner the cracker is the crispier they will be.
5. Carefully remove top piece of parchment.  If any of the mixture sticks to the top piece, remove it with wet fingers and pat it back into rolled cracker dough.
6. Score dough with a pizza wheel or knife, and place on a large cookie sheet.
7. Place in a preheated oven for 20-24 minutes. Begin watching at the 18-minute mark as your crackers can quickly go from ready to burnt!
8. Let baked crackers cool on a rack.

Some crackery ideas:

• Omit the garlic powder and add 1 tsp of cinnamon.  Yummy.
• Add some rosemary or basil or oregano or all three and savoury these babies up a bit.
• Serve these slathered in almond butter, spread with roasted squash dip, or dipped in fresh pesto.

This post is linked to Amy’s Slightly Indulgent Tuesdays this week. And a special thanks to Amy for helping me perfect this recipe!

This post is brought to you by Pete and my Mom (and Dad) who totally took over while I nurse(d) myself back to normal – if you can call me normal…