Is there anything better than when you create one recipe that leads to the idea of another recipe? It’s as satisfying as cooking once and yielding multiple meals! If you haven’t noticed, between my blog and my Instagram, I am obsessed/addicted/enamored with homemade almond flour pizza. I like it in all ways shapes and form, but I’ve recently mastered (and devoured!) the thin and crispy style. Last night my hubby and I enjoyed a large, thin pie topped with all the yumminess. I really wanted to push the boundaries of the thinness of the crust and so I rolled it out thinner than usual, yet kept it in at the same temp and time as usual (not my brightest moment, but good things followed!). While the pizza was still fabulous, I couldn’t help but think that the outer edges could easily have become cracker-style if I had left it in the oven for a just a few more minutes. And that my friends, is when I decided to get crackin’ on homemade almond flour crackers 🙂
And like my extra crispy pizza, parchment paper and a rolling pin is how the magic happens!
And what goes well with crackers? Well, everything, but especially hummus. I don’t do beans, so edamame it was. And I just so happen to love edamame – especially the protein, fiber and abundant vitamins and minerals that come with it! The addition of lemon was so yummy and really brought out a light, summery taste.
Herby & Crunchy Almond Flour Crackers with Edamame Hummus
- 1 cup almond flour
- 1 Tbsp. fresh rosemary (no stem)
- 1 Tbsp. fresh thyme (no stem)
- 1 Tbsp. fresh scallions chopped (green stems ONLY)
- 1 tsp. pink Himalayan sea salt (or to taste)
- 1 Tbsp. EVOO
- 1 whole egg
- 10 oz steamed edamame (in shell and then steamed)
- 1 tsp. garlic powder
- 1-2 tsp. pink Himalayan sea salt (or to taste)
- juice from 1/2 lemon
- 2 Tbsp. EVOO
Preheat oven to 400.
2. Lay out two pieces of parchment paper (the size of the baking/cookie sheet you will be using) and a rolling pin.
3. Mix together dry ingredients. Once combined, add in wet ingredients.
4. Form dough into a ball and place in the center of one piece of parchment paper.
5. Place the second piece of parchment paper on top and use the rolling pin to roll out the dough evenly until it is about 1/2-1 inch thick.
6. Lift up parchment paper and place in baking/cookie sheet.
7. Cut crackers into squares (this recipe should yield up to 20-25 crackers depending on shape and width.
8. Bake crackers for 10 minutes or until golden brown.
9. Store in airtight container for up to two weeks.
Steam and shell edamame and place in a high-powered blender or food processor.
2. Add in all remaining ingredients.
3. Process on high until creamy and well combined.
4. Serve with crackers or store in fridge in airtight container for up to one week.
Isn’t almond flour amazing? I am so excited to make more crackers and play around with different herbs and spices to mix it up! This is a great appetizer or pairs really well with a big salad or some protein like grilled chicken. I also think this would go really well with a glass of white wine. I think I’ll go do that now 🙂 If you make these crackers or hummus, let me know below!