You might have heard me mention before that Berlin is obsessed with crackers. I don’t know when it all started, but I will tell you there is no turning back. For awhile I was trying to ignore her passion for the salty snack in hopes it would pass, but my denial was getting us nowhere. Every grocery trip was like a broken record, “crackers, crackers” throughout the entire store until I would finally give in (if you don’t know I’m a total pushover when it comes to my daughter). In all honesty, I’m ok with her having crackers on occasion, but since its grown into a love affair I’ve become a bit more concerned with all the processed ingredients and even more so the high sodium.
So this week I set out to make my own healthy, low sodium crackers. Let me start by saying this was no easy task. It took me three tries to get to this recipe and I still feel like it could use some tweaking. However, Berlin was satisfied and ate almost the whole batch in one sitting, so I dubbed this recipe complete.
2 cups blanched almond flour
4 tablespoons nutritional yeast
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 tablespoons olive oil
1 egg (or flax egg to make vegan)
1-2 tablespoons of water
Preheat oven to 350 degrees
In a large mixing bowl mix all dry ingredients together.
In a smaller bowl whisk egg and oil together.
Pour egg mixture into dry ingredients and mix until a dough forms. If the dough is crumbly add the water until dough is solid (I needed approx 1 tablespoon).
Cut two pieces of parchment paper the size of your baking sheet. Lay the first piece on a cutting board (or counter) and place dough in the middle.
Lay second piece of parchment paper over the dough and roll out until dough is about 1/4″ thick.
Cut crackers with a pizza roller into desired size and poke a hole in the middle (I used a chopstick).
Then transfer the parchment paper with the dough onto the baking sheet and bake for approx 10-12 minutes
I wanted the crackers to be soft and chewy for Berlin so they were less of a choking hazard, but if you like your crackers crispier then I would suggest baking them closer to 15-20 minutes.
These can easily be made vegan by substituting the egg with a flax egg or they could be made with dairy by using real cheddar cheese instead of nutritional yeast.
Hope your little one enjoys.