I used to love wheat thins when I was younger. Many people enjoy dipping them in peanut butter (or almond butter, which I recommend), placing cheese on top or eating them plain. I like healthy crackers plain, without anything on them, so that I can actually taste the cracker and enjoy its full flavor.
Since I no longer eat gluten, and no longer support many processed foods, I found ways to recreate the foods of my childhood into nutrient dense, grain-free delectables. Although I don’t find myself “craving” crackers (, cookies or any other types of foods from my childhood, it’s good to have these things around once in a while so that I, and my friends and family, can enjoy them.
These healthy crackers taste anything but “healthy”, due to the high fat content in the almond meal. Don’t fret, though! The fats in the almond meal DO NOT turn into body fat. In fact, they actually work in the opposite direction, by providing satiation (preventing you from over eating) and help to stabilize blood sugar levels. These healthy crackers are nourishing, gluten-free, Paleo and too tasty for words. (For my vegan inclined readers, stay tuned to a post later in the month!)
- 1 cup almond meal
- 1 tbsp. golden flax meal
- ¼ + ⅛ tsp. Himalayan salt (plus more for sprinkling)
- ¼ tsp. paprika
- 2 tsp. coconut palm sugar or xylitol
- 1 tbsp. melted palm shortening (or coconut oil or butter)
- 1 egg white
- Preheat oven to 325 degrees.
- In a medium bowl, whisk together all dry ingredients.
- Stir in melted shortening and egg white.
- Mix to combine.
- Transfer dough to a sheet of parchment paper.
- Place another sheet of parchment paper on top and roll the dough out evenly until it reaches a ⅛” thickness (or however thick or thin as you would like it).
- Peel off top layer of parchment paper.
- Score the dough into 1″ squares with a sharp knife or pizza cutter.
- Sprinkle with additional salt, if desired.
- Bake for 12-14 minutes, or until firm and edges golden brown.
- Let cool completely before serving.
Feel free to use blanched almond flour in this recipe. I am using almond meal, which is the same consistency as flour but with the almond skins left on to ensure I receive the whole food. I see almond meal almost like whole wheat flour, where in whole wheat flour the entire grain is left in tact for the full nutritional benefit. Both almond meals are much healthier than wheat flour, however, and still have a zero glycemic load.
This is The Healthy Advocate.