Guilt-free snacking that actually tastes good
It’s amazing how our expectations change in the face of dietary restriction. Case in point: My recent experience with these crackers …
Sister walks into my kitchen.
“Ooooh, homemade crackers?!”
Nom, nom, nom … confusion … sad face …
Me: “They’re low carb.”
Eyes light up … expression turns to delight and ravenous hunger … dives in for more …
“OMG, SOOOO good!”
And despite her initial reaction, they truly are yummy—as long as you realize that nothing that has absolutely no carbs can taste like a food item that is typically made almost entirely of them. These almond-meal crackers will never taste like a crumbly, buttery Ritz, but when you know that you can eat them on your gluten-free/carb-free/Paleo diet, they’re suddenly the best thing since sliced … uh … well, you get my point. Loaded with flavor and great with soft cheeses, these little snacks get rave reviews—assuming you under-promise (they’re wheat-free!!) and over-deliver (wow, they don’t taste like cardboard!!!). Have to give a shout out to my friend Nicole for turning me on to this delicious-yet-nutrutious concoction.
Gluten-free, carb-free, Paleo* super crackers
*For the Paleo version, simply substitute more almond meal for the parmesan cheese.
2 cups almond meal (You can make this by grinding almonds in a food processor until they are fine. Be careful not to over-blend or you’ll have almond butter.)
1 cup grated parmesan cheese
2 tablespoons olive oil, plus more for coating
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 tablespoon mixed herbs (I used basil, oregano, chives, rosemary and parsley)
Sesame seeds for sprinkling (optional)
Preheat oven to 400 degrees. Mix all ingredients thoroughly with your hands. Divide into four parts and roll out flat on parchment paper with a rolling pin or other cylindrical object (I used a glass). Roll out to about 1/8 or 1/10 of an inch thick and cut in desired shape with a pizza cutter. Place individual crackers about one-half-inch apart on a parchment- or tin-foil-lined cookie sheet. Brush the tops of the crackers with olive oil, salt generously and sprinkle with sesame seeds. Bake at 400 degrees for 10-12 minutes, or until crackers are golden brown and crispy.