Monday, February 10, 2014

Gluten-Free Almond Flour Crackers

I've been trying to come up with something witty and cute to say about the recipe that I'm going to share with you today. Nothing came to mind, other than the fact that the crackers themselves were VERY, VERY cute and not to mention tasty. I even made them heart shaped in honor of Valentine's Day.



Gluten-Free Crackers:
cup almond flour or almond meal
1/4 cup warm water
1 Tablespoon unsalted butter
1 teaspoon coconut oil
1/2 teaspoon of honey 
1/2 teaspoon salt
Sea salt for the top of crackers

Preheat oven to 400 degrees. In a medium bowl, whisk together flour and salt. Add oil, melted butter, honey, and water and mix until the dough comes together into a ball. (Add more water if the dough seems too dry, but just a bit at a time, don’t overdo it. Or if the dough is too watery add a little more almond flour.)
Pat the dough into a disk. Place the disk between two pieces of parchment and using a rolling pin, roll until very thin, about ⅛ inch.
Remove the top piece of parchment from dough and cut dough with cookie cutter or you can cut into 1" squares. Lightly brush the dough with water and sprinkle with sea salt or seasoned salt.
Keep the dough on parchment paper and move onto a cookie sheet. Bake at 400 degrees until crisp and slightly puffed, about 15-20 minutes. Rotate the cookie sheet after about ten minutes. Keep your eye on the crackers. It could take a little more or less time, it really depends on the gluten free flour blend that you use and how thin you roll the dough.
Let crackers the cool fully on the cookie sheet.

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