If you’ve ever wondered how to make crackers at home this easy cracker recipe is your answer. With just 5 healthy ingredients –almond flour, sesame seeds, egg, olive oil, and salt you can whip up these gluten-free Sesame Crackers in no time at all! This low-carb snack recipe is crunchy and totally addictive! You won’t want to go back to expensive gluten-free store bought crackers once you make these paleo crackers because they’re so incredibly good.
We serve these crackers with my homemade Guacamole recipe or Olive Tapenade, either way, they’re perfect for parties or snacking! Store these crackers on the counter. Or, after cooling overnight, you can place them in a mason jar in the refrigerator for up to 1 week.
Sesame Crackers
Ingredients
- 3 cups blanched almond flour (not almond meal)
- 1½ teaspoons celtic sea salt
- 1 cup raw sesame seeds
- 2 large eggs, whisked
- 2 tablespoons olive oil or grapeseed oil
Instructions
- In a large bowl, stir almond flour, salt, sesame seeds, eggs, and oil until well blended
- Separate dough into two halves
- Place each half of dough between two pieces of parchment paper
- Roll out dough to ⅛ inch thick
- Cut into 2 inch squares using a pizza cutter or knife
- Transfer dough to two large baking sheets
- Bake at 350°F for 10-12 minutes, until golden brown
- Cool and serve
Every time my friend Patricia, Pilates Diva extraordinaire, comes over she walks out of the house with a handful of these gluten-free crackers. I promised her I would make this easy cracker recipe my next post. Happy crunching!
Here are some of my other easy paleo cracker recipes:
- Egg-Free Crackers
- Goldfish Crackers
- Paleo Graham Crackers
elana says
Lenee -Thanks for your question. In all honesty, there are thousands of ways to alter a recipe and its outcome as well, not sure that I can intuit each one over the internet :-) I might need to come to your kitchen. I leave my crackers in a bowl, uncovered on the counter and they keep that way for at least a week –if they last that long.
Lenee says
Hello Elana,
I received the almond flour in the mail from Honeyville and this is my first recipe using it! The dough looked a bit lumpy so I added an extra egg then the batter was smoother. The thinner crackers on the outside were crunchy. Do you think the inside crackers would be crunchier if I hadn’t added the extra egg?
I enjoyed them with some almond butter and pomegranite jelly smeared on top!
Also, How do you store these wonderful crackers?
Thank you,
Lenee
elana says
theresa,
Thanks for your comment. Please see my faq’s regarding this question.
Thanks,
Elana
theresa says
do you think the crackers would hold up just as well without the sesame, that is an allergen in our family. you are an awesome cook, they look so good. Can’t wait to try them.
Lisa says
I didn’t use sesame ( I was out) and it worked fine, I did use garlic powder for flavoring, and lightly brushed the top with olive oil to crispy it up. They were great.
elana says
Jennifer,
Thanks for your comment. Please see my faq’s for the answer to this and other frequently asked questions.
Thanks,
Elana
Jennifer says
These look great and I’m very much in need of a cracker recipe however, DS can’t do eggs. Is this recipe totally out for us or is there a good sub?? Thanks!
elana says
Dear Rosie,
That sounds like a great idea. Please let us know the results of your experiments.
You can also post this query in the forums; there are a bunch of folks there who cook without nuts.
Elana
Rosie says
Great recipe – the whole family loved it. It’s always great to find gluten and dairy free recipes that are both tasty and healthy!
Can you think of any way of making it nut free also for kids school lunches (they can’t take nuts to school)? Any kind of substitution of flours you could make for the almond meal? Maybe ground seeds like pepitas or something, with some ground coconut? I also thought about whether you could add a bit of baby rice cereal and water to help it stick together enough? What do you think?
elana says
Hi Elaine-
Thanks for stopping by and for your great question. I have never used sesame flour –didn’t actually know it existed, so unfortunately cannot be of help with this one.
Thanks,
Elana
Elaine Smith says
Hello!
Is sesame flour gluten-free?
Thank you.
Paulette says
I’d love to try this cracker recipe but it has eggs in it. Do you think that it would be too dry if I put flax seed and water instead of the eggs?
Marci F says
I had the exact same question! Could this be made with egg substitute?
claire says
I just tried these with the flaxseed/water combo and they worked great! They just took double the time to cook, and the thinner you can roll them the more crunchy they become.
Elaine says
I didn’t have almond flour so I used 2 cups sorghum and 1 cup brown rice. I also can’t have eggs so I substituted the flax gel mixture. I had to add about 1/4 cup water to get the dough to a consistency where I could roll it, and bake them for 20 min. This was my first time making any kind of cracker and they turned out great! Will add rosemary to the next batch.
Nena says
Please tell how you make the flaxseed mixture to use as eggs. Amounts, etc. Thanks…Nena
Pat says
For one egg: use one tablespoon ground flax and two tablespoons water.
Lisa says
I just put in 1 egg and flax for the other egg and it was great!
Wendell Ferrell says
YES-according to the info. on the internet!
Wendell Ferrell says
Yes, sesame is gluten-free according to info. on the internet!