This recipe from Comfy Belly turned out as expected. Sometimes it is the simple things I miss the most, like saltine crackers. I never get cravings for them, but occasionally I would like to have a little edible plate. Isn't that what crackers are really for? There are tons of recipes for dips and sauces, but on SCD if you can't have raw vegetables it leaves few things to actually dip and dive into.
One tip when making SCD crackers: Don't be afraid to roll them out very thin, otherwise they don't get as crispy as you may hope, as long as you are using parchment paper, they are not going to stick and break.
2 cups almond flour
1/2 tsp salt
1 Tbsp of oil or butter
1 Large Egg
Sea salt for top
I also suggest adding some spices like thyme or oregano because these are pretty bland if you are just going to eat these plain. But they turned out wonderful!
Can you tell me how long and at what temp you baked them.? Thanks
ReplyDeleteBake at 350 degrees for about 15 minutes or until they start to turn brown, especially the edges. Make sure you let them cool for about 15 minutes before breaking the crackers apart! :)
DeleteThis recipe made my day!!!
ReplyDeleteThanks so much!
You are welcome, so much!
DeleteCan i replace 2 cups of almond flour with 1/3 cup coconut flour and 3/4 cup of almond flour?
ReplyDeletewill it be still crispy ?
Yes, I imagine that you can. They might have a slightly different flavor but I don't see why it wouldn't work. Let me know how it turns out!
DeleteI would actually recommend only 1/4 cup coconut flour and 3/4 cup almond flour.
Deletedid it before you answered so i have put equal amount: 1/3 cup coconut flour and 1/3 cup almond flour and added one egg.
Deleteroled theme very thin . came out very nice and crispy but after a while thay lost
their crispness...maybe because of the egg...
do yours stay crispy?
They are going to loose some of that crispyness. If you figure out how to get them to stay that way let me know. Glad that worked for you!
ReplyDeleteYou might try a small packet of rice to help wick away moisture from the crackers while they are stored in an airtight container. Also, you could just pop them in a 350 oven for a few minutes which will help the extra moisture to evaporate and make them crisp again. Take care not to leave them in there too long where they over cook.
DeleteI just made these and replaced 3/4 c almond flour with hazelnut meal/flour (used both olive oil and butter adding up to a tablespoon all together) and added a bit of dried oregano, granulated garlic, black pepper, and a rosemary sea salt on the top. The result reminds me of a Milton everything multi-grain cracker and the bf loves it. Hopefully it stays crispy. Thanks! :)
ReplyDeleteI'm not sure why this turned out so terrible. I followed the recipe exactly and my crackers didn't even form. They were just crumbs. It seems like its missing some sort of liquid like an egg or something. I'm really confused because everyone else seemed to get good results.
ReplyDeleteSorry they did not turn out for you. Try them again and add an extra egg. For one reason or another we all have our kitchen fails.
DeleteHi, I made these last night and WOW!! I am always so happy to find something that is close to an old food I can't have. These came out so good. I used melted ghee for the oil and sprinkled the top before baking with kosher salt. When they first came out of the oven looking as your picture shows only the outside crackers were crunchy. They tasted like crackers the others had more of a pretzel texture and taste. So I separated them and put them back in the oven until they were all golden brown. The result all crunchy yummy crackers. They are still crunchy this morning. Not sure how long before your have been going soft but so far my are still good. Thanks so so so much!!
ReplyDeleteDay 4 and they are still crunchy :)
DeleteHi, Just checked the batch of crackers I made on May 9th and they were still crunchy. So I think the separating them and putting them back in the oven works. I didn't eat them because I didn't know if they would still be good to eat this long after but did break them to test crunchiness before I throw them out. Making a new batch today :)
DeleteI just commented on another site about these crackers which were great! Added some rosemary and parmesan to a small test batch and these were also great tasting. Very simple and I had missed eating crackers so very happy about finding this recipe.
ReplyDeleteMy wife & I started Paleo to begin the new year & we are loving it. We have both lost weight & it helps when I can find recipes like this one eliminating grain. I made these today to go with oysters on the 1/2 shell. Saltines are a must for this delicacy. I had a problem with the dough sticking to my rolling pin so I sprinkled a little rice flour & it helped. I also used a pastry cutter to cut the dough before baking & sprinkled sea salt before baking. This was a huge success!! Thx for the recipe
ReplyDeleteThis was a great recipe! Followed directions, then rolled it out between two pieces of parchment paper as thin as I could. It took up the entire space of a cookie sheet. I also scored it with a pizza cutter before baking and sprinkled a little extra Hawaiian sea salt on it, pressing it down with my hands. You made a sick little paleo girl very happy to have something to munch!
ReplyDelete