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Almond Saltine Cracker

July 21, 2010 by Erica 51 Comments


Almond Saltine Crackers
Here’s a simple sea salt cracker that is easy to make, and can take on other flavors if added, such as garlic, sesame seeds, or other seasonings and herbs. I did make one batch with sesame and poppy seeds, for a simple seeded cracker.

These crackers go well with dips and cheese plates. The cheese in this photo is my homemade herbed goat cheese.

Almond Saltine Crackers

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Filed Under: Dairy Free, Egg Free, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, flaxseed, Recipe Subscriber Only

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Reader Interactions

Comments

  1. Emily Magee

    April 17, 2021 at 9:53 am

    HI Erica

    We found your recipe in 2016 when we started changing our diet to SCD for my husband that was diagnosed with colitis and have been using it ever since! Now I am passing it on to my tribe and of course crediting you for the recipe, I just wanted to let you know about it and I thought you would be happy to know your recipe is still doing good all these years later.
    Thank you!

    Emily

    Reply
    • Erica

      April 17, 2021 at 6:19 pm

      Thank you so much, Emily! So good to hear 🙂 And so good to hear he’s doing well. Best of health.

      Reply
  2. Charla Eastwood

    November 24, 2016 at 12:21 pm

    Has anyone tried this recipe with just egg white? Or, any thoughts on how it may turn out using just egg white? I know, I can try it, but I’ve tried so many recipes that didn’t turn out, and ingredients are expensive. 🙂

    Reply
  3. Maria Cantillon Murphy

    September 9, 2016 at 3:09 am

    Hi Erica,

    Just linked to this recipe on my blog:

    http://www.cantillonkitchen.com/recipe/thyme-and-sea-salt-healthy-crackers/

    Thanks for such great SCD blogging. Here’s to making SCD easier and tastier for everyone 🙂

    Reply
    • Erica

      September 11, 2016 at 7:47 am

      Thanks!

      Reply
  4. Anita

    June 5, 2016 at 4:53 pm

    thank you for the recipe. just bought 3 lbs of almond flour at costco, and am excited to try some crackers.

    can i use a baking tray/sheet instead of a baking mat? I don’t think i have a mat.

    Reply
    • Erica

      June 5, 2016 at 4:59 pm

      you just need a non-stick surface, any flat surface

      Reply
  5. Alt Food Guy

    January 30, 2016 at 4:45 pm

    Just tried to make these and they came out mostly good though I should have let them bake a bit longer. The ones on the edges where good but the center was not really baked at all. Could be my oven too.

    I will try to make again since the fully baked ones where good!

    Reply
  6. Jaci

    October 22, 2015 at 11:35 am

    I haven’t tried these yet but was wondering if anyone has tried making the dough, forming it into a dough, refrigerating it and then slicing it thinly. Thanks for the recipe…my 6-year old is on the SCD and he will be really happy to have something crunchy and salty!

    Reply
    • Jaci

      October 22, 2015 at 11:36 am

      Oops…I meant forming it into a log!

      Reply
    • Erica

      October 22, 2015 at 10:03 pm

      I think it should work.

      Reply
  7. Laurien

    March 21, 2015 at 11:42 am

    They look delish!
    How big are the crackers if you make 30? Is it like a cracker bread? Cause it sounds a lot!

    Reply
  8. KRM

    November 27, 2014 at 8:28 am

    I made them last night to add to our Thanksgiving southern turkey dressing. I used the Flax meal variation and they were wonderful.
    Thanks for the recipe!

    Reply
    • Erica

      November 27, 2014 at 10:30 am

      Great to hear. Happy Holidays!

      Reply
  9. Lisa

    September 15, 2014 at 10:21 am

    I just made these with the flax substitute and they are fabulous. I don’t usually like flax but you cannot taste it in this recipe. Thanks for the great cracker recipe!

    Reply
  10. carissa

    November 21, 2013 at 10:07 am

    Thanks for the recipe! Is it possible to replace the egg with flax?

    Reply
    • Erica

      November 21, 2013 at 11:07 am

      I’m not sure since I haven’t tried it, but I’d love to know as well. I think it will because I’ve seen other cracker recipes that use just flaxseed and “flax egg”.

      Reply
      • Janice

        December 3, 2013 at 10:01 am

        Have you tried egg substitute? Or flax egg? I would love to know how it works out. Thank you.

        Reply
        • Erica

          December 3, 2013 at 10:08 am

          Yes! great timing. I tester just had great success with flaxseed meal in place of the egg. She actually preferred it and said the cracker had a lighter and more cracker-like texture!

          Reply
  11. Gail Fries

    August 29, 2013 at 2:07 pm

    I’ve never tried to make crackers so these will suit my gluten-free needs. Thanks for sharing. I look forward to trying this and other recipes listed on this blog. Gail Fries

    Reply
  12. Tina KALVELAGE

    August 15, 2013 at 12:50 pm

    These are great!!!!!
    And easy to make!!! Thank you

    Reply
  13. Marci

    June 25, 2013 at 4:03 am

    Well I must say I am very surprised and pleased how good these were. Surprised because they were so easy, dough was easy to work with and results were excellent. I added a bit of rosemary and parmesan to half the batch which was similar to a favorite cracker I use to buy. My husband liked the plain ones and could not believe I had just made them. I will try next time to make the dough square to get the maximum nice looking crackers and maybe some a bit thinner and some still thicker for more toppings or dip.

    Reply
  14. Susan P

    April 25, 2013 at 9:06 am

    I’m SO excited to try this recipe. I have found tons of recipes for Paleo etc but haven’t found one for Saltines. I really miss Saltines! Whoo-hoo! You rock. Just found your website (and ordered your book) can’t wait to try all the yummy goodness I’ve found here. Thanks much!

    Reply
    • Erica

      April 25, 2013 at 9:20 am

      Thanks Susan! I just read that a reader used butter and they came out very light and flakey.

      Reply
  15. J

    April 24, 2013 at 3:15 pm

    Years later this recipe is still alive! I discovered it last week and finally made them last night. I used butter instead of oil and they came out like flaky nutty crackers. More fragile than a real cracker, but right now I am eating them with sugar free strawberry smuckers and they’re delicious! Almost like eating a butter cookie with a jam filling. I added pieces of Brie to some and it was even better. Next time I bake up a batch I’m going to experiment with cheese and garlic and different herbs. Possibilities are endless 🙂 Thanks for this great recipe!

    Reply
  16. Veronica Dunning

    March 12, 2013 at 3:23 pm

    Tried them and they worked a treat! Absolutely gorgeous! 🙂

    Reply
  17. Kelly McDonough

    January 21, 2013 at 8:43 pm

    Super Yum! I keep returning to your delicious recipes. I added fresh chopped chives and another batch with chives & dried shallots. These are delish. I bake at 330 for 20 minutes due to olive oil smoke point at 350. It is so awesome to have crackers!!! Thanks again.

    Reply
  18. Karis

    January 5, 2013 at 12:50 pm

    Have you ever made a cracker using coconut flour?

    I have loved your recipes, especially the Parmesan thyme crackers!!

    Reply
  19. Alicia

    November 4, 2012 at 12:41 pm

    These are so good! I’ve got morning sickness and have been craving saltines, but obviously can’t have them on SCD. My husband found your SCD-legal saltine recipe and gave it a try–I was incredibly skeptical right up until they came out of the oven. I’ve been eating them nonstop since. Thank you!!

    Reply
  20. Carey

    April 23, 2012 at 2:28 pm

    P.S for anyone who can’t buy almond flour I always make my own becuase its too expensive for me. All you do is grind it in small batches in a blender, its not going to be as fine or “fluffy” as the kind you buy but it works if you’re in a pinch.

    Reply
    • Sunshine

      August 27, 2012 at 6:34 am

      I find that using sliced almonds pulsed in a food processor or blender prevents making almond butter accidentally.. And makes the almond meal/flour more comparable to the purchased kind… But it’s true, nothing’s as fluffy as what the giant industrial machines seem to make… But for the most economically speaking purchase of Almond Meal, I love Trader Joes (less than $3 a bag at last purchase). Thanks

      Reply
      • Sunshine

        August 28, 2012 at 9:18 pm

        P.S. I just ran out of almond flour myself & had to make it too. Make sure that between every few pulse you scrape the blender or food processor really well because the nuts are just dying to turn into butter.

        Reply
  21. Carey

    April 23, 2012 at 2:23 pm

    Just made these and they were excellent! Spread with goat cheese and chives I couldn’t wait to let them cool. I’m so happy to have found your site, it’s changed my cooking life 🙂

    Reply
  22. Janelle

    March 16, 2012 at 5:08 am

    I was just curious, I have made these before and love them! A great alternative to boxed crackers made from things that re good for you. But, how long is their shelf life in a sealed container? I would love to make bunches and bunches to have on hand, but not if they won’t last. Thanks! Love love your blog. 🙂

    Reply
    • Susan P

      April 25, 2013 at 9:11 am

      I’ve not made them yet (although excited to try them) Could you make a huge batch and freeze them? Might be an option. If they are made with almond flour, they probably won’t keep for months on end (provided they would even last that long :-D) C

      Reply
      • Erica

        April 25, 2013 at 9:18 am

        I haven’t done so, but yes I think you can seal the crackers well and freeze them. Almond flour can stay fresh when refrigerated or frozen for at least 6 months and my bet is longer than that.

        Reply
  23. Marilyn

    January 14, 2012 at 2:45 pm

    I just wanted you to know how much I am enjoying your site. If I were to make a site, this would be it. This is the way I eat and cook. So many of these recipes are reminiscent of ones I make for myself. so, thank you so much for putting these and oh so many more in one convenient solutions and fine tuning the recipes. What a great resource you have given to a community that wants healthy great food. Great minds think alike is true!

    Reply
  24. celine holzer

    January 13, 2012 at 8:44 am

    where do you find almond flour in korea? slash Seoul? I’m starting the paleo diet and need some almond flour!

    Thaaanks!

    Reply
    • Erica

      January 13, 2012 at 9:39 am

      Can you mail order? See this page: https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour-2/

      Reply
  25. Fiona Elliott

    August 3, 2011 at 11:55 pm

    made these today and they were delish. had them with cauliflower soup then later with some cheese. So easy and yum. Adding a few herbs and spices and or garlic would be lovely too.

    Cheers Fee

    Reply
  26. kristen

    May 22, 2011 at 3:23 pm

    what does ‘blanched’ almond flour mean? can you substitute any other flour? also, what if i used an egg replacer? would that change anything?

    Reply
    • Susan P

      April 25, 2013 at 9:09 am

      Did you get your question answered? Blanched Almond Flour is sort of what it sounds like – it’s finely ground up almonds. Blanched means that the skins have been removed. Honeyville (you can order from AMazon) makes a WONDERFUl almond flour and I use it all the time. It makes a wonderfully light bread and tastes great (watch closely b/c it can burn easily) It cannot be substituted equally with wheat flour or other flours. Best bet would be to follow recipes that use this flour. Once you get the hang of how it works, then you can strike out on its own. If you can’t find what recipe you need here, http://www.elanaspantry.com also uses almond flour quite a bit. Good luck!

      Reply
    • Erica

      April 25, 2013 at 9:23 am

      Hi Kirsen! Sorry I missed this (way back in 2011!) and thanks to Susan for replying. I have a page on almond flour that can help as well: https://comfybelly.wpengine.com/2009/01/baking-with-almond-flour/

      Blanched almond flour means the almond skins are first removed using the blanching technique (in hot water) and then the almonds are ground into a fine powder.

      Reply
  27. vany

    January 27, 2011 at 4:40 am

    thanks for the recipe, i live in korea and it is hard to find low carb any-things here, but i did find a bakery supplier that sales almond flour. so i can make my own crakers. also i appreciate the time you take to post, thanks!

    Reply
    • Erica

      January 27, 2011 at 8:25 am

      Your welcome and thanks for stopping by!

      Reply
  28. Kait

    October 29, 2010 at 12:44 pm

    I just wanted to let you know that I found this recipe, made the crackers, and ate them with a random pumpkin pie spread (which I’m proud to have made up all by myself) in less than one hour. I also have some left over to eat with some pumpkin chicken chili tonight. This all sounds weird. I’m a college student, so finishing off a can of pumpkin myself has proven to be a fun task. I also cut your recipe in fourths because I’m cooking just for me. Yes, it was strange using half an egg. The crackers are delicious though. Thank you for the recipe!

    Reply
  29. Lillea

    September 11, 2010 at 6:35 am

    These looks fantastic. I feel better when I’m eating no grains at all (including rice), but sometimes I miss the crunch of crackers so this is a great option! 🙂

    Reply
  30. Laura Groome

    August 13, 2010 at 8:31 pm

    I can hardly wait to try this recipe! Just discovered your blog….so happy!

    Reply
  31. Tracee

    August 2, 2010 at 8:10 am

    I’m always up for a new cracker recipe. These look good. The goat cheese looks fabulous!

    Reply
  32. Erica

    July 22, 2010 at 4:32 pm

    Thanks April. Always good to hear 🙂

    Reply
  33. April L.

    July 22, 2010 at 7:21 am

    I will definitely be trying these–so simple! I just want to let you know that I just found your blog, and it’s already one of my favorites. I want to make pretty much every recipe I’ve seen so far. 🙂

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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