Savory thyme Crackers
Savory Thyme Crackers - Gluten/Dairy/sugar-free/Paleo/SCD
I made these crackers for the first time about 3 years ago and they have been a favourite of mine ever since. I generally adapt a recipe until I get the perfect ingredients, textures and flavours to suit my diet and taste preferences, however, this recipe required no adjustments. If you are like me, you assume that cracker making is a complicated and almost impossible feat, but the simplicity and ease of combining only 7 ingredients in the food processor will change your way of thinking. That, along with the fact that you can enjoy gluten, diary and completely sugar-free (refined or otherwise, as sugar is sugar) crackers that actually taste great, will make this recipe one of your favourites too. Savory thyme crackers are a healthy and versatile accompaniment to a mezze or tapas-type meal, afternoon snack with a cup of tea, or steaming bowl of soup on a cold winters day.
I usually quadruple the recipe as it's just as easy to make 4 batches as it is one. That way I have enough for my friends to sample. I imagine the crackers would freeze well, but they never last long enough to find out!
Only 7 Ingredients.
Ground almonds, pumpkin seeds and sunflower seeds.
Putting it together.
Mixing it up.
Ready to go.
Close together on the baking sheet.
Ready to eat!
Savory Thyme Crackers
1 cup almond flour or 1 cup whole almonds
1/4 cup plus 2 tablespoons pumpkin seeds
1/4 cup plus 2 tablespoons sunflower seeds
2 tablespoons fresh thyme, finely chopped or 2 teaspoons, dried
3/4 teaspoon sea salt
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 350 degrees.
2. Place seeds and almond flour (or whole almonds) in food processor first and pulse until you see a fine powder but don’t turn it into “butter.”
3. Add in the thyme, sea salt, olive oil and egg and pulse until you see the dough start to come together.
4. Take the dough out of the bowl and form into a round ball. Place between two pieces of parchment and roll out to an eighth of an inch, transfer to baking sheet with a lip, remove the top sheet of parchment and score into 1 1/2 inch squares. Note: I didn't use parchment paper. I rolled out the dough, scored it and transferred the crackers onto the baking sheet with a large knife.
5. Bake for 16-18 minutes, until a golden brown and then score over the same lines with the pizza cutter and the crackers will break apart.
6. Let the crackers cool on the baking sheet for about 30 minutes. Eat plain or top with just about anything! Enjoy!
Yield: About 40 “wheat thin” sized crackers. Note: I make mine slightly thicker so I only get about half the amount per batch.