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
Miriam/The Winter Guest says
I stumbled upon your almond flour crackers by chance and I made them today. They’re wonderful! I bet I’ll be making them very, very often. Thanks!
Patty says
hi Elana,
I recently bought your cookbook and then came over to your blog – great stuff!
Just wanted to post a comment that when I first made this recipe, I didn’t have enough sesame seeds, so I used about 2/3 sesame seeds and 1/3 flax seeds – they were fantastic! I then later made with all sesame seeds, and I actually prefer the combo.
Thanks for all the tasty ideas!!
Patty in Seattle
Mikey says
My partner and I are trying to do the whole no wheat thing cause we are thinking that is whats hurting our stomachs and making us feel blah, so I just wanted to thank you for sharing all these fantastic ideas with every one, I really appreciate it, it is hard finding gluten free meals!
thanx,
Michael & Eric
Nancy says
Hi Elana! I am slowly making my way across many of your recipes. This one took me two times to get right. The first time, I was afraid to roll the dough too thin and ended up not rolling it thin enough. I took my learnings to trial #2 and toasted the sesame seeds first before adding to the mix and sprinkled a little bit of kosher salt across the top before baking. Delicious! Most people are afraid to try them when I tell them there is no flour, but it’s fun to see the eyes light up after one bite!
Lesley says
how did you get it to stick together? Mine was really dry, although I used coconut flouw.
Karen says
Coconut flour is not a good sub for almond (or other nut) flours. Coconut has unique properties that make it soak up liquids where other nuts are not as porous and do not. If you don’t have almond flour a better sub would be hazelnut or pecan. Someone above in the comments mentioned using other grain flours and gave her ratios. But coconut is in a very different class with much different properties. Not a good sub in almond flour recipes…… I hope this helps.
Helen says
Thanks Karen, I tried this with a mix of coconut flour and potato flour and wondered why it was soooo crumbly! Had to add about a cup of water to get the dough to stick together. But the end result was still crispy, delicious crackers!
Liat says
Hi Elena,
I started visiting your blog about a month ago and I absolutely love it!!!
I eat gluten, wheat, yeast, red meat, dairy, egg, sugar & additives (I think I got it all…) free food for health reasons and in your blog I can actually find recipes that I CAN eat. It’s great!
A question about this recipe – Do you think I can replace the eggs with some ground linseed mixed with water? Or maybe something else? I know it’s a recipe modification question… but, if possible, I would really appreciate your advice.
Thank you so much for all the wonderful recipes!
Julie says
Made these for the second time and they’re delicious. This time I used 3/4 cup regular sesame seeds and 1/4 cup black sesame sees and the contrast is super – they look so lovely!
I loved them with ginger spread but I also put out cream cheese and almond butter and it was a hit with my husband and with our guests.
Second time around I divided the dough into 3 instead of 2 to roll out so that it was easier to make them crunchy crispier!
MM says
Thanks very much for all the great recipes!
I just ordered from the Honeyville site and I am excited to try this recipe and many of the others!
Jenna says
Thanks so much for a NUTRITIOUS and EASY cracker recipe! My 4 gluten free boys are eating crackers with peanut butter for the first time in a long time. It feels good to know they aren’t just eating empty rice flour carbs too!!! Thank you!!!!! :)
Evelyn Mae says
Hi Elena,
I will be making these lovely things quite soon, but need to order the Honeyville almond flour first!! Can you tell me about how many cups of flour you get from a pound of almond flour? I didn’t see any information on that in your FAQs, nor on the Honeyvillegrain.com site. It will help me determine how much I should order. Thank you.
Blessings,
~Evelyn Mae
K Young says
I buy Trader Joe’s Almond Flour which comes in a one lb bag. The bag yields 1/4 C per serving and there are 16. I think that should be pretty standard for all almond meal/flour.
Lynn says
Wow! These crackers are delish! I love the toasted sesame flavor and they have just the right amount of saltiness for me. Next time I will definitely roll them across the entire pan in hopes that they will be crispier – I didn’t make the dough go quite to the far edges. Thank you again for sharing your recipes and experience! I love your recipes and enjoy reading your blog.