Garlic Herb Crackers

January 17th, 2012 at 12:12 pm
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Gluten-free garlic herb crackers

As I read through all of the comments on last week’s healthy snack post, I saw a common theme in many of your favorite snack ideas: dips and spreads, particularly hummus or bean dip, nut butters, and guacamole.

So I thought that with so many spread-lovers out there (myself included), a good sturdy cracker recipe was in order.

I can’t get enough of these grain-free crackers. Even though they are dairy-free, the texture and flavor offers plenty of buttery richness. Blanched almond flour and sunflower seeds lend heart-healthy fats and protein to the crackers, meaning that just one or two satisfy a craving for something crisp and salty. Slather them with your favorite dip or spread for a winning snack combo.

gluten-free, dairy-free crackers

A few of my favorite cracker toppings:

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More Sensible Snack Ideas

Don’t miss my easy 3-step recipe for homemade apple-pear sauce at The Balanced Platter. It takes less than a half hour to make and beats store-bought sauce any day.

There also still time to enter the giveaway for a few of my favorite snack products featured last week for New Year, New You. Head over here for the details.

If you are looking for healthy recipes across the board for breakfast, lunches, and snacks for kids and adults alike, you’ll definitely want to check out this e-book from Alisa Fleming, Smart School Time Recipes. It’s packed with nutritious recipes (many of them gluten- and dairy-free) from dozens of great bloggers. You can get it right now absolutely FREE for your Kindle! I’m about to download mine today. Don’t have a Kindle? No problem. You can get the PDF version here.

 

Garlic Herb Crackers

Yield will vary depending on the size you cut your crackers

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1  1/2 cups blanched almond flour

1/2 cup raw sunflower seeds

1 tablespoon salt-free Italian seasoning or dried herb blend

1 teaspoon granulated garlic powder

1/2 teaspoon sea salt

1 tablespoon extra-virgin olive oil

1 tablespoon dark maple syrup, honey, or organic agave nectar

1 tablespoon water

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Preheat the oven to 350 degrees F. In a food processor fitted with the steel blade, process the almond flour, sunflower seeds, herb seasoning, garlic powder, and salt until finely ground. Transfer to a large mixing bowl.

In a small bowl, whisk together the olive oil, maple syrup, and water. Add this mixture to the dry ingredients and stir with a rubber spatula until a thick dough forms. Use your hands to form the dough into a thick square or rectangular mass. Place the dough between two sheet of parchment paper and roll out to about 1/8-inch thick.

Transfer the dough (parchment paper and all) to a baking sheet. Remove the top sheet of parchment and cut the dough into cracker shapes using a pizza cutter. Bake for about 12 minutes or until golden brown and fragrant. Cool completely before separating into crackers. (Store in an airtight container at room temperature.)

Looking for more healthy recipes? Visit Slightly Indulgent Tuesday.

Comments

  1. Yum. These look delicious. Crackers are highly addictive for me. But, oh so good.

  2. Stephanie said on January 17, 2012 at 4:23 pm

    Thank you thank you thank you for a cracker/chip recipe! I’ve been searching for a gluten/potato/corn free cracker or chip that would work well for hummus. Going to try this!

  3. I seriously came up with a recipe for garlic crackers just like this last week!!! Too cool :)

    Yay!

  4. Making these SO soon. I love how easy these are to make! And they sound like a perfect snack to send to school with the kids. Great recipe, Hallie!

  5. hi Hallie, this look fab. Thank you for posting. Snacks seem to always be a downfall for me, and now that I am on the path of gluten free there aren’t alot of options in our local grocery yet where I live.
    I have a question. Is Almond flour something that I can make, or would it turn to paste when blended? .. just wondering.. :)

  6. dee m: Great question. :) You can make almond meal from blanched almonds by grinding them up in a food processor, but it does not get nearly as fine as almond flour that is sold in the store. Honeyville (the brand linked to in the recipe) is wonderful, but I have also made these crackers and dozens of other recipes successfully with almond flour/meal from Bob’s Red Mill. You could definitely give the homemade almond meal option a go…can’t guarantee it will work, though. Good luck! :)

  7. Oh, yum, Hallie! Love all these ingredients in these. And everyone needs Alisa’s e-book. :-)

    xo,
    Shirley

  8. These look yummy Hallie. I make a similar cracker without the seasonings so I must give these a try soon!

  9. Great looking cracker Hallie! I love the simple list of ingredients too. Thanks for another fab recipe, and for linking to your TBP post :) I’m definitely a spreads kinda girl too!

  10. Wow Hallie, you could sell those crackers – they look so professional and probably taste amazing.

    Thanks for the mention of the ebook!

  11. I have been looking for a good seasoned cracker recipe for a while. These look great and I will definitely try the recipe. Thanks!

  12. I am sooo looking forward to making these crackers. I have wanted to make my own crackers for some time now- especially since my soy allergy/gluten intolerance makes it difficult to find a good cracker. Thank you for sharing this one. :o)

  13. MMM! These sound fabulous!! I love the crunchiness of crackers (duh), BUT I usually just dont find them satisfying enough. The healthy fats in these should cure that problem, and satisfy a nut addict like myself :)

  14. I just made these this morning and they are delicious! Will definitely make them again. I did have a little trouble keeping the dough from breaking apart while I was rolling it out. Any tips?

  15. Sarah: Glad you like the crackers! To keep the dough from breaking apart, just really make sure it is tightly compacted into that square or rectangular mass. Also, roll slowly and in various directions. I find that less pressure and more rolls (instead of lots of pressure and a few rolls) works the best. Have fun! :)

  16. Hi There Hallie,

    I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration. :-)

    Be Well,
    –Amber

    http://www.thetastyalternative.com/2012/01/monthly-round-up-january-2012.html

  17. Wow- these crackers are de-licious! Such a treat! Thank you!

  18. Can’t wait to make these. I don’t have almond flour in the house, do you think I could sub any gluten-free flour (like quinoa)? I’m going to give it a shot and see how they turn out. You’re are way too tempting to pass up. I’m a serious sucker for crackers and dip.

    • Alyssa: I haven’t tried a non-nut flour for these crackers, so I’m not sure if quinoa or rice flour would work. If you give it a try let me know. :)

  19. Yum! Can’t wait to try these!

    Hallie, I usually use almond flour for baking but I happen to have almond pulp leftover from almond milk. can I use it? If so how would I adjust the recipe, since it’s wet?

  20. Shared these on the my facebook page. ;) Thank you for posting this lovely low carb snack! Beautiful picture, too.

  21. my husband can’t have sunflower seeds, is there anything else I can substitute? He really misses crackers and I’d love to give these a try!

  22. Cindy: Raw almonds or pumpkin seeds should work. Sesame seeds probably would, too, but might impart a more “sesame flavor.” :)

  23. he loves pumpkin seeds! Great idea, thank you so much :)

  24. what can substitute for the molas,agave,or honey–can’t have them

  25. Kristin said on June 23, 2013 at 5:07 pm

    Hello Hallie!!!!

    I am so excited to have discovered your website. I have major digestive issues and sensitivities to gluten, dairy, sugar, potatoes, and alcohol, etc. I have had to learn to cook most everything I eat from home, and prepare a food plan once a week. Your website is incredibly helpful and interesting!

    I have one question. Can I substitute almond flour for whole wheat flour? I have noticed that most of your recipes call for almond flour, however I don’t have any in my kitchen. Thank you!

    • Kristin: Welcome! Thanks for your kind words. :) In most cases, no, you cannot substitute almond flour for whole wheat flour. Because it is a nut-based flour and not a grain-based flour, it behaves very differently in baking. Almond flour is available at most health food stores (I get mine in bulk from my co-op) or online.

      Happy cooking! :)

  26. These look fabulous. Can you make them without 1 dark maple syrup, honey, or organic agave nectar?

    • Ashley: I haven’t, but you could certainly I try. I think they would still taste great. You may just need to add a tiny bit of extra olive oil to make the dough moist enough.

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