Home » Recipes » GLUTEN FREE PALEO CRACKERS

GLUTEN FREE PALEO CRACKERS

CategoryDifficultyBeginner

Crunchy crackers full of flavour and goodness ...eating grain-free never tasted so good!

Yields100 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
INGREDIENTS:
 6 cups almond meal
 6 tbsp psyllium husk powder
 8 egg whites, gently whisked
 450 g pumpkin seeds
 400 g sunflower seeds
 30 g poppy seeds
 2 tsp fine pink Himalayan salt
 fine pink Himalayan salt, extra for topping
METHOD:
1

Preheat oven to 180°C (or 160°C fan forced).

2

Place the almond meal, psyllium husk powder, and salt into a large mixing bowl and combine well.

3

Add the pumpkin, sunflower and poppy seeds to the dry mix and combine once more.

4

Pour in the whisked egg whites and combine well using your clean hands to form a stiff dough. The mixture will be stiff at this point.

5

Divide the dough into 5 equal balls.

6

Place each ball of dough onto 5 baking paper lined oven trays. Using a spare baking paper sheet over the dough and rolling pin, roll each ball out thinly to whatever thickness you prefer in a cracker. I like the crackers quite thin since they are more crunchy.

7

Continue the process until all dough is rolled out.

8

Sprinkle extra salt on each dough mix.

9

Cook each tray in the oven for ~30 minutes or until golden brown throughout. The centre of the dough takes a little longer than the outer portions, so aim for the centre to be golden brown in particular.

10

Once cooked, allow to cool on the trays.

11

Using your hands carefully break the cracker dough into random cracker shapes and store in an airtight container.

12

Enjoy the crackers on their own, with soup, or with your favourite toppings.

Ingredients

INGREDIENTS:
 6 cups almond meal
 6 tbsp psyllium husk powder
 8 egg whites, gently whisked
 450 g pumpkin seeds
 400 g sunflower seeds
 30 g poppy seeds
 2 tsp fine pink Himalayan salt
 fine pink Himalayan salt, extra for topping

Directions

METHOD:
1

Preheat oven to 180°C (or 160°C fan forced).

2

Place the almond meal, psyllium husk powder, and salt into a large mixing bowl and combine well.

3

Add the pumpkin, sunflower and poppy seeds to the dry mix and combine once more.

4

Pour in the whisked egg whites and combine well using your clean hands to form a stiff dough. The mixture will be stiff at this point.

5

Divide the dough into 5 equal balls.

6

Place each ball of dough onto 5 baking paper lined oven trays. Using a spare baking paper sheet over the dough and rolling pin, roll each ball out thinly to whatever thickness you prefer in a cracker. I like the crackers quite thin since they are more crunchy.

7

Continue the process until all dough is rolled out.

8

Sprinkle extra salt on each dough mix.

9

Cook each tray in the oven for ~30 minutes or until golden brown throughout. The centre of the dough takes a little longer than the outer portions, so aim for the centre to be golden brown in particular.

10

Once cooked, allow to cool on the trays.

11

Using your hands carefully break the cracker dough into random cracker shapes and store in an airtight container.

12

Enjoy the crackers on their own, with soup, or with your favourite toppings.

GLUTEN FREE PALEO CRACKERS