Better Than Kashi Crackers

I found a great cracker recipe from Elana and tweaked the ingredients to come up with my own.  After 2 experiments, it turned out great and I couldn't believe how easy it was!  It reminded me of the wonderful Kashi crackers I used to love but couldn't get in Portugal.


(The easiest and freshest way to get almond flour is to save the pulp after making almond milk.  I altered this recipe by doing this as well as saving the pulp from making coconut milk.  It's kind of messy but it's better than buying coconut milk in a BPA lined can.  All you have to do is soak 2 cups of dessicated coconut in 4 cups of drinking water.  A few hours later, blend.  After separating the coconut milk and the coconut flakes, squeeze out the remaining liquid using a cheesecloth and mix equal amount more of less of the ground almonds.)

2 cups blanched almond flour OR replace 1 cup dried coconut flour , 1 cup of organic whole wheat flour
1½ teaspoons sea salt
1 cup organic sesame seeds OR 1 cup walnuts
2 eggs, whisked until frothy
2 tablespoons olive oil
2 tablespoon of vanilla protein powder or fresh rosemary & garlic (optional)

1. In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2. Separate dough into two halves - can add vanilla protein powder to give it a hint of sweetness and garlic & rosemary to the other batch for a savory taste.
3. Line your oven baking sheet with parchment paper
4. Place one half of the dough in the center of each lined sheet & put wax paper on top & roll it out flat, covering the whole baking sheet .  You can use a cake cutter to flatten out the crackers as evenly as possible as well.
5. Cut the dough with a knife or pizza cutter into 2 inch squares or triangles
6. Bake at 170°C for 10-12 minutes, until golden brown
7. Cool and serve

This is a highly nutritious gluten-free cracker (if you don't use wheat flour) that goes well cream cheese, hummus, guacamole and other tasty spreads.

Enjoy!!