This zesty cracker is seasoned with a mixture of rosemary and just a spark of cayenne pepper. If you prefer a different herb, use basil or any savory herb. Feel free to play with the flour blend. As long as the total amount is 3 cups (340 g), you can use any combination you like, including using more than two flours. Pumpkin seed or hemp seed meal would work well in place of the sesame seed flour. For more tips on variations, see the sidebar on Cracker Variations.
- Yield: 36 to 42 two-inch round crackers
- 2 cups (8 oz / 227 g) almond flour
- 1 cup (4 oz / 113 g) sesame seed flour
- 1 tablespoon Splenda or Stevia Extract in the Raw, or 1½ teaspoons New Roots Stevia Sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons minced fresh rosemary
- ½ teaspoon cayenne pepper
- 1 egg (1.75 oz / 50 g)
- ¼ cup (2 oz / 57 g) salted butter or margarine, melted
Egg Wash (optional)
- 1 egg (1.75 oz / 50 g)
- 2 tablespoons water
How to Make It
- Position 2 racks in the center of the oven. Preheat the oven to 300°F (149°C). Cover 2 baking sheets with parchment paper or silicone mats, then lightly mist the surfaces with spray oil.
- In a medium bowl, combine the almond flour, sesame seed flour, sweetener, baking powder, salt, rosemary, and cayenne and whisk until well mixed. In a large bowl, whisk the egg and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon until all of the ingredients are thoroughly combined. The dough will be stiff. Scrape down the sides of the bowl and form the dough into a ball; if it’s too dry to form a ball, stir in a bit of water, 1 teaspoon at a time, just until the dough comes together and all of the loose flour is incorporated to make a stiff, playdough-like dough.
- Mist 2 pieces of parchment paper or 2 silicone mats with spray oil. Place the dough between the oiled surfaces, then use a rolling pin to roll and flatten the dough until slightly thinner than ¼ inch.
- Put a bit of vegetable oil in a saucer or small, shallow dish. Dip a 2-inch round biscuit cutter into the oil to coat the cutting edge. Gently peel back the top piece of parchment or silicone mat and cut the crackers.
- Peel the cut pieces off the parchment with either your hands or a small metal spatula and transfer them to the prepared pans. They won’t spread, so you can position them quite close to each other, nearly touching. Gather any scraps, roll them out, and cut more crackers until all of the dough has been used.
- Make the egg wash by whisking the egg and water together until frothy, then brush the mixture over the crackers. (If adding toppings, as suggested in the sidebar on Cracker Variations, sprinkle them over the crackers now.)
- Bake for 15 minutes, then rotate the pans and switch racks and bake for 15 to 20 minutes, until the crackers are golden brown and crisp. Thicker crackers may require longer baking.
- Immediately transfer the crackers to a wire rack to cool completely. They will get crispier as they cool.