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
Dora says
Thank you for a truly wonderful recipe! Love that it is high in protein and fibre and of course gluten free. Made recipe as is. :)
Jamie Larrison says
Can these be put in the dehyrdator and made raw? I have raw almond meal.
Anna says
Do you think these need to be refrigerated if we don’t eat them right away or can they stay at room temp for a while?
Angela P. says
I just made these this morning! They were easy to make, and they’re very delicious! Yum!
Rena says
I just made these and will be making it again. i can’t stop eating them. I will try it with different flavor next time. Thanks for the recipe.
Nancy says
Made a half batch of these today, and they are the best tasting crackers! Far better than any store-bought and guilt free. Thank you!
Diane Eble says
Help Elana or someone!!!
I made “Rochels Cashew Bread” this afternoon. I didnot have cashew butter so substituted sun flower butter. All the other ingredients were
the same as the recipe. Everything seems fine until I cut into the bread and it was GREEN. I did taste it and it seemed fine but there is
something about green bread and I didn’t want to eat any more. Any idea why this happened? Is this a version of “Green Eggs and Ham”?
Thanks for any help you can provide.
Lani says
Fabulous! Thank you so much!!!
jessie zander says
Forgot to mention you use blanched almond meal/flour, I have the whole almonds so have been using them look a little darker but still taste great.
jessie zander says
Hi Elana love this recipe I have used this several times now, but have twigged it a bit used black and white sesame seeds, also added caraway seeds just added that extra dimension of taste, there is only one problem with these, cant stop eating them, great with anything or even just a snack to munch on. Love your recipes. Thanks and keep up the good work.
Chris says
I’m not on a gluten free diet , but I do care for a gentleman who is on a gluten free diet . And he had asked me to make him some gluten free crackers, because he was tired of the prices of the store bought ones. So I’ve just finished making these and well let’s just say I don’t think they are gonna make it very long. I too love them!! Great recipe!! I’m planning on making these for myself! Great with spinach dip btw.