Recipe by Claudia Curici, Creative In My Kitchen
If you’re just starting out as a lectin-free home cook, you may be delighting in all of the new flavor discoveries you’re making. But sometimes, you want something so crunchy, tasty, and savory — it’s hard to know just where to begin.
If it’s a savory crunch you crave, look no further than these wildly delicious almond-flax crackers with za’atar spices. Not only will you be tempted to snack endlessly, but you’ll enjoy the flavor-packed punch of dried rosemary, ground cumin, sumac, and this recipe’s star: sesame seeds. These crackers will give you that snacky satisfaction.
Serve them as an appetizer or munch on them during an at-home movie night.
These healthy crackers with Middle Eastern flavors are great for travel, for a simple snack, and as a perfect accompaniment to any low lectin dip.
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes about 45 crackers (1 x 11/2 inches [2.5 x 3.8 cm])
Ingredients:
- 1 cup (120 g) finely ground blanched almond flour
- 1/2 cup (56 g) finely ground flaxseed meal
- 1 Tbsp (15 ml) extra-virgin olive oil
- 1/2 to 1 tsp each: dried rosemary, dried thyme, dried oregano, ground cumin, sumac, ground pepper, and pink Himalayan salt or real sea salt
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds (or just use 2 teaspoons of whichever color you have)
- 1/2 cup (120 ml) water
Instructions:
Preheat the oven to 350°F (180°C or gas mark 4) and have ready a large sheet pan.- In a large bowl, combine the blanched almond flour, flaxseed meal, olive oil, all the spices, and the sesame seeds.
- Start adding the water spoon by spoon and mix together. The dough will begin to stick together.
- Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another piece of parchment paper, and roll slowly with a rolling pin, trying to make as much of a rectangular shape as possible, until the dough has the thickness of a cracker.
- Slowly remove the top paper, and transfer the bottom paper with the dough to a sheet pan. With a pizza cutter, cut squares or whatever shapes you want (I also made some holes with a fork, just to get fancy).
- Bake for about 20 minutes, turn the heat off, and leave the crackers in the oven for another 5 minutes. Because thickness and oven temperatures may vary, I recommend you check them frequently after the 12-minute mark. They burn easily, so better safe than sorry. Let cool on the baking sheet.
**This recipe was submitted by Gundry MD Ambassador Claudia Curici of Creative In My Kitchen and has not been tested by the Gundry MD team.
