Vancouver, July 2014
It’s was SO hard leaving you in Milos and going back to Vancouver and work. Apologies for the delay on this post- it’s well overdue. When I was on the paleo, I was having a hard time when going to picnics or day time parties (like my friend’s baby shower) as all I could eat was the raw vegetables. Which were tasty- don’t get me wrong! But I wanted to have an alternative so I could have “sandwiches”. I searched for ideas and found almond cracker recipes that are ridiculously simple. I decided to put my own twist on them by making them with zaatar.
Makes 20-40 crackers (depending on how thin you make them and the size you cut them. Mine were pretty thick so I could make sandwiches with it)
– 2 cups of almond flour
– 2 egg whites
– 3 Tbsp zaatar (or to taste)
– a pinch of salt
– olive oil (if needed)
Preheat oven to 325 degrees F (165 degrees C)
In a mixing bowl, mix all ingredients together until you get a doughy paste. If it’s too dry because of the zaatar try adding a bit of olive oil (teaspoon at a time) to help it mix well together. Anyone using more than 3 tbsp of zaatar will need to add olive oil.
Line your cookie sheet with parchment paper. I seriously recommend you use the parchment paper if you don’t want to end up like my friend throwing out her cookie sheet because she’d had to scrape the crackers… Yes, even stick-free need parchment paper!
Take half your ball of almond dough/paste and place it in the middle of the lined cookie sheet. Add another sheet of parchment paper on top of the dough (this is to avoid your rolling pin sticking as no flour is to be used). Using a rolling pin (or bottle of wine as my friend did as she didn’t have one) roll out the paste on your cookie sheet. Go as thin or as thick as you want- be aware this will effect your cooking time- so do bear that in mind. Mine were pretty thick as you can tell from the picture.
Peel off the top layer of parchment paper and carefully cut the crackers to the size you want. Place in your pre-heated oven for 10 mins, then check. They should get a bit of color- but you don’t want them to brown too much as you’d be burning your almonds. If the edge crackers are coloring faster than the rest, remove those before placing back in the oven. Check every 5 mins until all crackers are cooked.
That’s it! They are delicious and go with all toppings paleo or not! You might want to put paté or smoked salmon or hummus…the sky is the limit! And this offers a nice alternative to your gluten-free paleo friends and for you!
These are super versatile. Mom and Beth, I thought I would update the post after your comments- Zaatar can be taken out or replaced with any dry herb or combination of dry herbs: oregano, basil, sage (would go well with soft goat cheese and fig topping….for a nice aperitif), thyme and rosemary (you can then put olive tapenade, Beth’s sardines rillettes, to name a few) etc….. Something I have not tried yet- but might work, would be to use finely chopped sun-dried tomato. I think if someone wants to try and make these cheesy, they can grate either parmesan or cheddar and add to the mix. I wouldn’t put too much cheese to be honest though as the almond flour makes these pretty rich by themselves. Another thought I had would be to make these plain- add maybe some candied ginger or else some brown sugar and cinnamon to make them into a sweet version. Use your imagination- maybe comment if you’ve found a great new combo!