These healthy Chardonnay Crackers have a deep, rich and buttery flavor. They’re great for everyday snacking or as an hors d’œuvre. I like that they’re high in protein and have good fats (due to the blanched almond flour (not almond meal)) and full of antioxidants (in the Grape Seed Flour). They’re a wonderful recovery snack as well after a good workout!
This isn’t the first recipe I’ve made using Grape Seed Flour from AprèsVin. Earlier this year I posted Chardonnay Grape Seed Flour Chocolate Chip Cookies, Cabernet Cookies and Riesling Biscuits.
Today I present to you Chardonnay Crackers.
Chardonnay Crackers
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- 2 tablespoons chardonnay grapeseed flour
- ½ teaspoon celtic sea salt
- ¼ cup olive oil
- 1 large eggs
Instructions
- In a large bowl, combine dry ingredients
- Stir olive oil and egg into dry ingredients
- Roll out dough to ¼-inch thickness between 2 pieces of parchment paper
- Remove top sheet of parchment paper
- Using a pizza cutter, cut dough into 2-inch squares
- Bake at 350°F for 8-9 minutes
- Serve
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Kim Lewis says
I couldn’t get these to come together Followed the recipe to the T, however when I took them out of the oven they crumbled to dust! Please help!! I want to make them again because the spoonfuls of dust that I ate were wonderful!! lol
Kim Lewis says
Does anyone respond to these comments?? I would love a response to my question regarding my recipe crumbling to dust but followed the recipe (TWICE) exactly as stated…
Thanks :o)
Bernadette says
These are so good!! However, mine also crumbled up. What should I do to avoid this from happening again?
Paulette says
I want to make your grape seed flour crackers but don’t have any grape seed flour. I’ve never seen it at our health food store. Hope I can get it in this area. It sounds so delicious. I love homemade cracker. Well, I love all your recipes. Keep them coming. Have a great week.
Love,
Spud
Judith Jessee says
I made these and they crumbled up. Any advice? Thank you.
Caroline says
P.S. – Here’s a picture of my crackers:
http://www.flickr.com/photos/carolinejangelo/4849947431/
Caroline says
I just made your almond rosemary crackers (which I think are almost identical to these) and was taken aback by how easy and delicious they are. The parchment technique is genius– I was able to get mine super-thin this way. There’s a cracker-making nightmare in my past, so I was reluctant to try making crackers again, but now I am no longer traumatuzed and will be making many more crackers in the future. Thanks!
Leslie says
May I have the recipe for the rosemary crackers? Also wondering if you’ve had any success on the Chardonnay crackers with chia seed instead of egg? And on the biscuits? Could you use coconut oil instead of the shortening and skip the sweetener? I am Leslie whiting@comcast.net. Thank you so much…
Sarah Schatz - Allergy-Free & GAPS Menu Planners says
I would love to give this a try. It’s still amazing to me that flour can be made from grape seeds. thanks Elana!
Nancy @ The Sensitive Pantry says
I have some grapeseed flour in my freezer just waiting to be used so I’ll be trying one of your recipes soon. Thanks!
Karl MacPhee says
Does anyone know what would be a good substitute for the grapeseed flour?
Katie says
Could try purple corn flour for some antioxidants instead? Just a thought..
Brandon May says
I need to get grapeseed flour! I know you have used it in the past, and thought it was such a unique flour. Anything that will bring up the antioxidant power in my super foods is a welcome.