Here is a slight variation on the almond saltine cracker recipe, and all I added was poppy and sesame seeds, and some egg white brushed on the top before baking. The cheese in the background is my herbed goat cheese, which I’ll share soon as well.
I love adding lots of stuff on crackers, especially seeds and seasoning. So try adding your favorite seasoning and you might be pleasantly surprised. I’m going to try a cinnamon toast cracker next.
More cracker recipes…
Seeded Almond Cracker
Update 12/3/13: A tester has had great success using flaxseed meal in place of the egg. She said she actually preferred it, and the texture was more “cracker-like”.
To replace the egg with flaxseed meal combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Soak for a few minutes and then add to the batter.
Ingredients (makes about 30 crackers)
- 2 cups of blanched ground almond flour
- 1/2 teaspoon of sea salt
- 1 large egg
- 1 egg white in a bowl with a brush
- 1 tablespoon of olive oil (or butter)
- 1 tablespoon of poppy seeds
- 1 tablespoon of sesame seeds
- extra salt to sprinkle on top of the crackers
Preparation
- Preheat oven to 350 degrees F.
- Combine the flour and salt in a bowl and blend well.
- Add the egg and oil, and blend and shape the mixture into two balls
of dough. - Place each dough ball on a non-stick baking mat, then place a piece
of parchment paper (or other non-stick mat) over the ball and roll the
dough into a thin layer. - Score the crackers with a pizza cutter and sprinkle extra sea salt
lightly across the cracker sheet. - Brush the top of the cracker sheets with egg white, and then sprinkle
the seeds (and a small amount of sea salt) evenly over each sheet. - Bake for about 15 minutes, or until they start to lightly brown.
- Cool for about 15 minutes and break apart into crackers. Store in a
sealed container.
Is there anything else that will achieve the effect of brushed egg white without being egg white?
Susan, good question. Hmmm. You might be able to sprinkle the seeds over the cracker sheets and then take a piece of parchment paper and roll over the cracker sheets lightly to press the seeds into the dough.
You know, right before I came to your site I was reading Rick Bayless’ recipe for cobbler at Huffington Post and he called for the crust to be brushed with milk. So maybe I’ll try a test batch of crackers with some brushed with almond milk and some with seeds pressed in as you suggest.
Thanks a bunch for your thoughtful, speedy answer and your awesome blog.
Oh, my! I just made these and they’re great! Thanks for the recipe!
I just wanted to say THANK YOU for all that you do. I have been on the SCD for almost a year now and this morning made your breakfast sausage patties, lemon poppyseed coconut muffins and now I am making these crackers. Yesterday I made the coconut milk cherry ice cream. This summer, when I was going to be away from a kitchen for 3 months, I made your coconut flour doughnuts into muffins and they defrosted perfectly and each one tasted fresh!
So thank you thank you thank you! Your website always makes me excited about being on SCD!
By the way, when I made these, I was VERY generous with my sesame and poppy seeds. I also put Penzey’s Toasted Onion Powder and Garlic powder on top. It tastes like an “Everything” cracker. Sooo good.
Would it work to use an egg substitute for the cracker dough? My daughter is limited to 20 foods and has not yet trialed eggs.
I haven’t tried it, but I bet it would.