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
Viola says
what size of cup do you use? 200 ml?
Whitni says
I attempted to make crackers with ener g egg replacer and added additional grapeseed oil and they were very crumbly even after baking for a longer time. It wasn’t a total fail bc t makes a good salad and soup topper.
Ivy says
So I tried making this today without the sesame seeds. Instead, I compensated for volume using an additional cup of almond flour instead of the 1 cup of sesame seeds. I also did half grapeseed oil and half sesame oil for the sesame aroma. The flavor turned out quite well! I did have to leave them in an additional 5-10 minutes. Their texture is slightly dense and doughy, similar to wheat thins, but without the crunch. The pieces around the edges had more crunch though, so I think next time I will possibly almost double the time in the oven. Thanks for the lovely recipe again!
Ivy says
Ohh! I’m very excited to have found this recipe! I was looking for some healthy alternatives to add some crunchy texture to my salads. I think using this recipe, and perhaps either slicing thinner cuts or just breaking up the normal-sized crackers over a salad would be perfect! I love the subtle flavor of sesame seeds. Thanks for sharing!
Nikky van Bruggen says
Hi I love your website. My Husband has Ankylosing spondylitis and has found that being starch free helps with the pain and bloating stomach. I have found your recipe’s inspiring and oh so tasty for a not so easy diet. Thanks so much.
Happy eating
Nikky
Whitni says
Hi Elana, I am an avid follower of your recipes and I’ve tried several of them so far of being gluten free and trying to follow a paleo diet for a couple months now. For the crackers how do you store them without them getting soft overnight? And how long do they keep usually? I have made the sesame crackers and your cheddar crackers so far (which are delicious and addictive) but I have to ‘re-toast’ them when I want some the day after I make them. Thanks for your time, advice, and amazing recipes!
Roz says
I found the mixture too dry and had to add another egg and some water to be able to roll it out. The crackers ended up tasty but I musn’t have rolled them thin enough!
Von Cutten says
What’s Happening i’m new to this, I stumbled upon this I’ve found It positively useful and it has helped me out loads. I hope to contribute & help other users like its helped me. Great job.
toni says
I just tried these with 1/2 almond flour and 1/2 sesame flour. I also sprouted the sesame seeds for a few days before I added them in. They are delicious, but not really crispy like crackers. Are they crispy for you? I used the convection setting on my oven, and I actually ended up baking them for a good 15 minutes. I’m wondering if maybe the moisture from the sprouts changed it up a little, or if they are just not supposed to be that crispy either way. Will you let me know? Great recipe!
Jessica Swendson says
Elana, I have your cookbook and am curious, what type of cucumbers are on your Sesame Crackers in book picture? They look amazing, I also see them in the picture with the Salmon Dill Burgers.