Gluten-Free Sesame-Almond Crackers

by Maggie on October 29, 2010

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!

Seseame-Almond Crackers

1 cup almond flour
½ cup sesame seeds
1 tsp garlic powder
1 tsp coarse sea salt
3 tbsp agave syrup (or maple syrup/honey)
1 tbsp water.

Preheat oven to 300 degrees.

Combine almond flour, sesame seeds, garlic powder, and sea salt in a medium-sized bowl. Add agave and water and stir to combine.

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.

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.  Score dough with a pizza wheel or knife, and place on a large cookie sheet.  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!

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 sesame-almond concoction is linked to the October edition of Sweet or Savory. The theme this month is sesame and I am so excited to be participating for the second month in a row!

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…


{ 37 comments… read them below or add one }

Kim - Cook It Allergy Free October 29, 2010 at 10:49 am

Maggie, I so hope you are on the mend soon!! What a bummer. But yes, sometimes I do believe that the universe has it’s own ways of slowing us down. For moms like you and I, the only way often is for us to get sick.
You and I are on the same wavelength right now. I, too, just have been working on not putting pressure on myself for the app and blogging and instead enjoying these times (and the upcoming holidays) with the kiddos.
Now, these crackers look amazing! We will have to see if a magic baggie of these shows up in my mailbox now from my neighbor, lol. She now reads your blog all of the time. I keep telling her to comment, but not sure if she has. Kate…I am talking about you! ;)
xoxo

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Maggie October 29, 2010 at 11:09 am

Kim – You are funny! “Kate, I am talking about you!” I can’t wait to see if it brings her into the comment game! If I ate meat Kim I definitely would’ve had Pete make some of your chicken feet broth! You raise a great point about slowing down to enjoy the holidays. I’m definitely going to keep that in mind. Thanks!

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Ricki October 29, 2010 at 11:03 am

Sorry to hear about the infection! I had several in a row a few years ago. . .NOT fun. Hope the naturopath has you on the mend! Glad you’re enjoying being off-sched. . . just do what I do, and don’t have a schedule at all on your blog! ;)

The crackers look fabulous. I think I may just need to make them this weekend. And thanks for yet another amazing entry to the SOS Challenge–working through the cold and ear pain and all!

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Maggie October 29, 2010 at 11:10 am

Thanks Ricki – I can’t imagine having more that one in a row. Not fun at all! I think I will do what you do – no more schedules. It makes it so much more enjoyable and so much easier. Can’t wait to see what November’s SOS Challenge is!

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Iris October 29, 2010 at 12:48 pm

These look delicious, Maggie! I think we all put pressure on ourselves with blogging, and sometimes I have to remind myself that no one is putting that pressure on me except for me! When I remember that, it helps to calm me down and remind me that my readers will all still be there a few days later. And your recipes are definitely worth waiting for.

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Maggie October 29, 2010 at 1:08 pm

Thanks so much Iris! Your words and support make me feel much better!

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Annie October 29, 2010 at 12:56 pm

Maggie, I can hardly wait to try these babies! Quincy loves crackers and its so hard to find any that aren’t loaded with garbage. Even the ones in the health food section made for kids are filled with sugar (as I’m sure you are well aware of!). I’ll let you know how they turn out. :)

Also I used to get sinus infections ALL the time and they can be tricky little buggers to get rid of. If it seems to be lingering try using some oregeno and tea tree oil in a neti pot. Never fails. Hope you’re feeling better soon mama!

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Maggie October 31, 2010 at 12:54 pm

Hey Annie – Let me know how he likes them! I think they’ll be perfect because if you slightly undercook them they’ll be softer for him – though he’s a toddler now isn’t he?! Thanks for the tip for sinus infections. I will NEVER get one again though :) Any tips for ear aches?

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gfe--gluten free easily October 29, 2010 at 1:54 pm

You are the queen of crackers, Maggie! Those look amazing! Bummer on the illness, but I agree on the universe sending us messages. Just to get our attention, you know? I work hard to not have a schedule, but get ants when I haven’t posted in a few days. And, of course, this week, I took on the pumpkin series on the spur of the moment. Craziness, I tell you, but I’m dilly dallying on today’s post as I spent a good part of the day with my son. Always the best time and not to be rushed. He’s 22 and seems like just yesterday he was little like your kids. It all goes too fast just as they say. And, honestly, I never think, hey, Maggie hasn’t put up a post in a while. Instead, when I see a post, I think, yippee, Maggie posted … let me see what’s up with her! :-)

Hugs,
Shirley

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Maggie October 30, 2010 at 1:18 pm

Thank you Shirley! I think we come up with some of our best things when it’s spur of the moment, don’t you? Thanks for the lovely compliments! xo

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Ellen @ I Am Gluten Free October 29, 2010 at 7:23 pm

Maggie – these crackers look fab! I have just fallen in love with almond flour, so finding this recipe couldn’t have happened at a better time. And I just bought the darn cutest little cookie cutters that will be perfect for this recipe. Thanks for sharing!

And from one mom who has two daughters, 26 and almost 29, I can tell you – it goes by REALLY fast. The best thing you can do is not pressure yourself regarding the blog. Like Shirley said, we’re all just delighted when we see that you’ve posted. And when you haven’t, well, we’ve all been there! Just know that we appreciate your efforts, whenever they’re made!

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Maggie October 30, 2010 at 1:19 pm

Ahhh, thanks Ellen! You’re all so sweet and I’m lucky to have you in my circle! I love the idea of using cookie cutters to make them. I’ll definitely be trying that method – my kids would love it!

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Alta October 29, 2010 at 8:01 pm

Hope you’re feeling better soon. I love homemade crackers, but for some reason, I never seem to make them. They’re not hard…it’s just a mental block! You’ve reminded me to get past that block!

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Annie November 1, 2010 at 2:37 pm

Maggie these crackers are so good! I made two batchs – one with 2 tsp dill seeds and some rosemary and the other with cinnamon and flax seeds in place of the seasame seeds. Quincy seems to like the cinnamon ones more which works well because his parents prefer the savory ones. :)

Oddly enough I do have a tip for ear aches. I used to get ear aches a lot as a kid (whats with me and these strange ailments anyway) and the homepathic pulsatilla was the only thing that ever worked. Good luck!

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Maggie November 1, 2010 at 6:30 pm

Annie – Love the flavour combo you whipped up and thanks for sharing it with us! I am so glad Mr. Q likes them – that makes me happy. Funny you should mention pulsatilla. My ND tried me on VERY high doses of it and NOTHING touched this infection. It’s been a terrible one! Poor me :)

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Lisa November 1, 2010 at 6:47 pm

I love crackers too. That’s great that you’re able to make them gluten free and still have them taste good too. By the way, I’m holding a CSN giveaway on my blog and you’re welcome to come by for a chance to enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html

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Maggie November 3, 2010 at 8:00 pm

Thanks Lisa – I’ll check it out now.

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Alisa Cooks November 1, 2010 at 9:34 pm

You poor thing! I hope you feel better soon.

Those crackers look so perfect – hearty and crispy! I keep meaning to make crackers, but they just haven’t happened yet.

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Maggie November 3, 2010 at 8:01 pm

Thanks Alisa – I hope to feel better soon too. I’d love to see your version of crackers! So get on it :)

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Amy Floyd November 2, 2010 at 1:32 pm

I just made these (my first attempt at making crackers), and they were very easy to put together. I put a sheet of parchment paper over the “dough” on a cookie sheet, and then ran a smooth glass over it until it was very thin. Had to CAREFULLY pull back on the parchment paper. I had a hard time figuring when there were done, but I think I took them out at the right time. The bottom is a nice golden brown; the tops still look the same as when I put them in the oven. I have nibbled on a few. I really like them! I was not too sure about the honey, but these are mildly sweet. I’m not too sure the kids will like them. They are used to either saltines or Ritz-type crackers. I gave a sample to 4 of the kids, and their initial reaction is not very good. One says it tastes like rice (huh?!) I will definitely try the flax/cinnamon version that someone recommended! And I will be happy to eat this batch by myself :-)

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Maggie November 3, 2010 at 8:03 pm

Hey @Amy Floyd – Thanks so much for the report. I am so happy to hear that you like them. Let me know how the flax/cinnamon version goes over with the kids. Sometimes I like it when my kiddies don’t like what’s come out of my oven. Lets me enjoy it all to myself!

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Amy @ Simply Sugar & Gluten Free November 3, 2010 at 9:16 am

So you went with 300F, huh? Good call. They look fabulous, Maggie. Can’t wait to give them a try. You might just be able to start a cracker product line…you definitely have a knack for them.

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Maggie November 3, 2010 at 8:04 pm

Thanks Amy – Yep, 300F worked best. Shall I change the name of my blog to She Let Them Eat Crackers? Heehee.

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Caryn November 3, 2010 at 2:41 pm

Maggie,
I hope your on the mend soon! I can’t believe you’re still cooking even though you’re all stuffed up and miserable. I will definitely try this recipe because we are corn-free over here and crackers are hard to find with that requirement!
BTW, I tried a natural product from Seagate for ear aches and it is a really handy go-to. I’ve given it to my aunt and a neighbor to try as well and they said it was helpful. It is made with olive leaf and grapefruit seed extract. If you can catch the ear ache before it turns into a full blown infection you can avoid antibiotics.
Best of luck to ya!

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Maggie November 4, 2010 at 10:35 am

Hey Caryn – Thanks, I am finally starting to feel better. It’s hard to get rest when you’re the mom of 2 little kiddies. Thanks for the tip about Seagate. I look for it. I’m in the middle of reading all about Cilie right now. It’s adorable. Can’t wait to write about it.

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Valerie @ City|Life|Eats November 4, 2010 at 3:49 am

So sorry I have not stopped by more often. THank you for all the great comments on my blog :) Most of my posts were pre-written this week so am not on the blog much but did get online for a bit today. I promise to respond more fully – and also, my Adopt a GF blogger post (with two of your awesome recipes) will be up this weekend when I am back from vacation :)

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Maggie November 4, 2010 at 10:36 am

Valerie – Don’t apologize! I love how you come onto my blog and respond to my comments on your blog :) I hope you’re having a great vacation! Where are you?

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Aubree Cherie November 4, 2010 at 4:24 am

Crackers! I love crackers :) And the flavor combination on these sounds perfect. Just wanted to let you know that I posted it in My Favorite Recipes from Last week post! Thanks :)

~Aubree Cherie

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Maggie November 4, 2010 at 10:37 am

Aubree you are the best. Do you know how excited I get when I make it to your list? Thanks, I’ll check it out!

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The Mixing Bowl Diary November 22, 2010 at 1:41 pm

crackers!! yum. my daughter loves crackers. i will give these a try.

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Maggie November 22, 2010 at 7:54 pm

Thanks Mixing Bowl :) I love the name of your blog! Gotta go and check it out.

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Sleepinghorse June 11, 2011 at 7:17 pm

Thanks for this recipe. I made these lovely crackers last weekend and have just finished the last few today for lunch with cheese and a prune and walnut roulade. I made the cinammon version. My family were extremely impressed I hade made my own crackers.

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sleepinghorse June 11, 2011 at 8:03 pm

One more thing Maggie, I have included your recipe on my blog and have linked back to your home page and also to your cracker recipe. I have included my own pictures and wording in the method. I hope you don’t mind.

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Amber April 30, 2012 at 10:53 pm

Hi There Maggie,

Just a note to let you know I shared your awesome recipe on my monthly recipe round-up: Mother’s Day Edition. If you get a chance, come on over and check out the other inspiring recipes from sweet indulgence to homemade gifts.

http://www.thetastyalternative.com/2012/04/monthly-round-up-mothers-day-edition.html

Be Well,
–Amber

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Maggie May 1, 2012 at 10:57 am

Thanks so much Amber, I will definitely stop by and check it out.
xo

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Lori Anne November 2, 2012 at 5:34 pm

Do you know how many calories

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Maggie November 5, 2012 at 4:08 am

Hi Lori Anne – No, I don’t include a calorie count on my recipes and won’t in the future. Instead of counting calories, I eat whole foods (no processed foods) in balance and moderation. Have a great day and thanks for checking out the recipe!

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