Paleo Seeded Crackers

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A cookbook recipe exclusively for All-Access members from Paleo Perfected

SERVES6 to 8

Paleo Seeded Crackers
Paleo Perfected

A cookbook recipe exclusively for All-Access members from Paleo Perfected

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. Unf... Read More

GATHER YOUR INGREDIENTS

1

INSTRUCTIONS

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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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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