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
Jessy (squeezetheday) says
These look delicious! How long do they keep? I’d like to bring them on an excursion.
Kim says
This recipe is delicious! I couldn’t stop nibbling on the edges while they were cooling. They are very nutty and yummy. I didn’t feel well after eating them, though, so I might have just discovered an issue with sesame seeds. Gotta love this food intolerance thing, eh?
Man, these are so good, though. Thanks again, Elana, for your wonderful recipes!
Anastasia@healthymamainfo.com says
Healthy Snacking-the best kind! Thanks for such a delicious recipe.
Laurie says
Hi.
I wish you would have specified whether or not the sesame seeds should be toasted before adding to the mixture. These crackers are very bitter! I think toasted sesame seeds (before adding to the mix) would have made a difference! Is there any way I can fix this?
Sincerely,
Laurie
Tee Dee says
These crackers are delicious and my husband is crazy about them with his olive tapenade. I subbed out one of the eggs for some flax meal and water and they turned out great. I also divided the dough into 3 batches to roll them very thin and they took just 8 minutes to bake to a golden color and were very crispy–Thanks so much, Elana!
P.S. Laura: I once used unblanched almond meal in a recipe and found them very bitter in the final product. For some reason the skins make quite a difference in taste for certain recipes, especially. Could this have anything to do with your batch tasting bitter?
Tee Dee says
oops, sorry, meant Laurie, not Laura…
Julie says
Great Recipe! I am embarrassed that I have been buying gluten free cracker when these are so easy and Delicious!
Jeanne J says
Hi Elana,
I am a big fan of your almond flour cookbook! I have made these crackers a few times. This morning, after splitting the batch of the base recipe, I added some Penzey’s Italian seasoning to one half and chocolate and cinnamon to the other. The Italian seasoning half tastes great. The other half, made with Roasted Saigon Cinnamon and Dutch process cocoa powder didn’t have much flavor and seemed to want to burn (extra fat in the cocoa powder, I assume.) I thought that the chocolate cinnamon base would be interesting with creamy cheeses as an alternative kind of cracker, but I have to say, there’s not much flavor to them, which makes little sense as I put a fair amount of both chocolate and cinnamon in them. Is it possible the flavor profiles of the cinnamon and chocolate canceled each other out? This doesn’t make a whole lotta sense to me. In any event, would love to hear what others have added to this base and what was truly successful. Many thanks!
Jeanne J says
After letting them sit for a day and tasting the chocolate cinnamon ones again, I decided that the bitterness of the sesame seeds and the bitterness of the chocolate (without the benefit of any sweetener) were the culprits. So, I topped one of the crackers with some freshly ground peanut butter, a dab of honey and a slice of banana. And, then it was good. The sweet counteracted the bitterness and the banana and honey flavors were a nice complement to the sesame/chocolate… The peanut butter was there for it’s Reese’s reference. Am now making a batch of the pumpkin Flax crackers from the cookbook. Have added cumin seed, thinking that might be a nice flavor tweak.
Denice says
Thanks so much for this recipe! I’m going to try it this weekend as I am getting tired of rice crackers and need something to resemble my beloved wheat thins :-)
It looks easy and the baking time is far better than other recipes I’ve seen that say to bake at 150* for several hours – lol
Glenys Jones says
Hello Elana,
Love your website. as i’m a gluten free eater, i want to make your Gluten Free Sesame Crackers, they look delicious. I would like to know how to store them please? In an air tight container, or in the fridge in a container?
Thank you for your help.
regards,
Glen
elana says
Stephanie,
That sounds like a great experiment. Please let me know how it goes.
Elana :-)
Stephanie says
Hi Elana,
Do you think this recipe can be used as a good GF matzah? I found a link to a matzah recipe that tasted good but did not hold together. Any thoughts?
Thanks,
stephanie