If you are a baker and you do not have a variety of paleo or gluten free tricks up your sleeve shame on you. 10 years ago coming up with recipes for dietary needs was rare. The first bakery I worked at was called Queen of Cakes in Edina Minnesota. At that time, dairy free was the only bakery term that came up. Oh have times changed! Consumers have a right to know and choose what they consume. Transparency is key. On any given day at the restaurant we will have numerous requests for gluten free, nut free, dairy free, low sugar, grain free, etc. At the Mint in La Crosse, WI I have had to come up with a variety of snack crackers to accompany gourmet cheese platters. Over the past 6 months I have tried out at least a dozen gluten free cracker recipes. It is tricky because a cracker needs to hold up and still have a little crunch to it. When I was using a variety of different gluten free flours the crackers where too fragile. I was having the best luck with crackers that had a high percentage of nuts in them. I stumbled my way into the the blog called Elana's Pantry, which is a great resource for anyone looking for special dietary recipes. It is here that I found the seed recipe that I would build my own paleo rosemary and walnut crackers.
I have spent so much time talking about dietary needs that I have failed to mentioned the most important part: These are ridiculously easy to make, the batter freezes well (that means you should make multiple batches at once) and it is delicious. If you make these for your family or the next party you will get complemented on how flavorful they are. I have gotten multiple complements from customers from this recipe.
Paleo rosemary and walnut crackers
- 3 cups almond flour (you could make your own by processing whole almonds)
- 1 1/2 teaspoon sea salt
- 1 cup walnuts
- 2 egg yolks
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary or 1 1/2 tablespoons dry rosemary
- *In all honesty you could switch out any herb here. You could also sub in some honey for the olive oil as well. YUM!
Directions: Throw everything into a food processor and press start. The dough should come together into a ball. Remove from the processor and place between two sheets of parchment paper. Roll to a uniform thickness. You decide how thick or thin to make them. Uniform thickness is key, otherwise some crackers will bake quicker and you will have uneven baking coloration.
Cut your rolled dough into equal portions and space out on a lined baking sheet. Bake at 350^ F until the edges start to brown.
Keep in a sealed container at room temperature for up to two weeks.
As always, thank you for reading through my baking journey. Have you had any luck working with gluten free flour varieties? We can learn from each other!