Paleo Seeded Crackers
Why This Recipe Works
We wanted to create a paleo cracker that was easy to make and that could accompany a number of paleo dips and spreads. Hoping to keep the recipe streamlined by using just one type of flour, we started with neutral-flavored almond flour. Unfortunately, these crackers turned out dense and greasy. It was clear that we would need a mix of flours for the right texture and flavor. Swapping in some highly absorbent coconut flour created crackers that were less greasy but unappealingly pliable and stale-tasting. We finally achieved the ideal texture by adding a small amount of arrowroot flour to our almond-coconut mixture; these crackers were crisper and lighter with great snap. With our flour mix settled, our next challenge was to find the right amounts of eggs, oil, and water. In a side-by-side test of crackers made with whole eggs, yolks, and egg whites, tasters preferred those made with just egg whites; the whites gave the crackers good crunch without adding any eggy flavor. A generous amount of olive oil provided a bit of richness. Next, we turned to flavorings: A combination of onion powder and sesame, poppy, and fennel seeds gave our crackers a well-rounded flavor profile. To make the dough easy to work with, we divided it in half before rolling it out. Rolling the dough between two sheets of parchment kept it from sticking to the rolling pin. We poked the dough with a fork to prevent it from puffing during baking. For extra crunch and flavor, we sprinkled more seeds on top of the crackers; a simple egg wash helped them adhere. Finally, we found that we could avoid the tedious task of cutting the dough into squares by simply breaking apart the sheets of baked dough into pleasantly rustic crackers.
Ingredients
Print Shopping List| 1 ½ | cups (4 1/2 ounces) almond flour |
| ¼ | cup (1 ounce) coconut flour |
| ¼ | cup (1 ounce) arrowroot flour |
| 1 | tablespoon sesame seeds, toasted |
| 1 | tablespoon fennel seeds, toasted |
| 1 | tablespoon poppy seeds |
| Salt and pepper |
| ¼ | teaspoon onion powder |
| 5 | tablespoons extra-virgin olive oil |
| 3 | large egg whites (1 lightly beaten) |
| 2 | tablespoons water |
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Instructions
Serves 6 to 81. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Whisk almond flour, coconut flour, arrowroot flour, 2 teaspoons sesame seeds, 2 teaspoons fennel seeds, 2 teaspoons poppy seeds, 1/2 teaspoon salt, 1/4 teaspoon pepper, and onion powder together in large bowl. In separate bowl, whisk oil, 2 egg whites, and water together until thoroughly combined. Stir egg mixture into flour mixture with rubber spatula until dough comes together.
2. Divide dough in half. Working with 1 piece of dough at a time (keep remaining piece covered with plastic wrap), roll dough out between 2 pieces of parchment into 1/16-inch-thick rectangle (about 12 by 10 inches). Remove top piece of parchment and poke dough at 2-inch intervals using fork.
3. Slide rolled-out dough, still on parchment, onto separate baking sheets. Combine 1/2 teaspoon salt, remaining 1 teaspoon sesame seeds, remaining 1 teaspoon fennel seeds, and remaining 1 teaspoon poppy seeds in bowl. Brush dough lightly with beaten egg white and sprinkle evenly with seed mixture. Bake crackers until golden brown and edges are firm, 15 to 20 minutes, switching and rotating sheets halfway through baking. Slide crackers, still on parchment, onto wire racks and let cool completely, about 30 minutes.
4. Break cooled crackers into large pieces. (Crackers can be stored at room temperature in airtight container for up to 1 week.)
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