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
Ruth says
Hi Elana. I made these just now for a Saturday evening snack and they really are stunning. So easy. And I love how the sesame seeds get all toasty. Thanks for a fabulous recipe!
Louis Boyte says
I’ve made these several times without a problem but the last three times the dough was so crumbly I couldn’t roll it out. Used the correct ingredients and proportions. Any suggestions?
Thanks
Ree says
Absolutely love this recipe and make it all the time. One day I accidentally grabbed black chia seeds instead of the black sesame seeds I thought I was using. Results were the same and they are a great taste variation. I also mix sesame and chia sometimes. Really appreciate all the recipes you post Elana. Thank you!
Gail says
Thank you! I just started the candida diet this week and was needing a filler/snack food that crunched. So tasty! I didn’t have sesame seeds on hand, so I put in sunflower seeds instead. Just great! And, I ordered your GF/Almond Flour book for my son. I am sure he will enjoy it. I can’t wait to try out some of your other recipes. Keep them coming!
Denise Miller says
HI I cant have eggs is it ok to use egg replacer?
Lisa says
These are the easiest things I have made. They are great and don’t last very long my family loves them. Thanks for all the good receipes you post. Love your site
Karen says
Hi,
I am wondering if you could do a post on ‘Monk Fruit sweetener’. I hadn’t heard of it and I don’t know how processed it is. I react violently to stevia in a any form. While I don’t use much sweetener because mostly I just don’t eat treats, it is nice once in a while to make something to share with others. Do you know about this sweetener? How processed it is? What are the characteristics? Does it lend itself more to some uses than others?
Thanks for any information.
Betty says
Since you can’t use Stevia (& I only use the pure Stevia, nothing added) But I also use Xylitol – you might want to do research & see the benefits of using this. It is really good! – But as with any sweetener, always watch how much you eat – AND not watch as you are putting it in your mouth – ha ha
Catbird Farm says
If you try using Xylitol, please remember it is absolutely deadly for dogs. That’s just in case you have a pooch who likes human treats. :-)
Dawn says
I made these for the 2nd time today. Rolled them out to the edges this time and baked for 14-15 mins. Will lower over temp next time and cook longer. Substituted coconut oil–worked well and really reduced the amount of the salt–way too salty w/recipe as is. Forgot to toast the seeds first, wish I had done so. Overall, these are excellent–I like my food more on the plain side) and will make again and be adventuresome and use some of the suggestions above. I am planning to take these with me on vacation and will see how they hold up. Thanks everyone for the feedback and for Elana’s great recipes.
SANDRA says
At first I wasn’t sure of these but now I am hooked. Love these. Had some for luch today with cream cheese on them. yummy
Jess says
These were delicious! Thanks for the recipe – its one of many from your site that I have tried and they are all good!