Almond Flour Crackers Recipe – Cumin & Sesame Seed Snack Bites

Last Updated on 6 months ago by Neha Deshmukh

Almond Flour Crackers Recipe – Cumin & Sesame Seed Snack Bites

Hey everyone! I’m so excited to share this recipe with you – these almond flour crackers are seriously addictive. I first stumbled upon making my own crackers when I was trying to find a healthier, gluten-free snack option. And honestly? These are way better than anything you can buy in the store. They’re crispy, flavorful, and perfect for a little afternoon munching. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average crackers. They’re packed with healthy fats from the almond flour and flaxseed, and the cumin and sesame seeds give them a wonderfully warm, aromatic flavor. Plus, they’re super easy to make – you probably already have most of the ingredients in your pantry! If you’re looking for a quick, satisfying snack that’s also gluten-free and relatively healthy, you’ve found it.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious crackers:

• 1 ½ cups almond flour (about 168g)
• ¼ cup flaxseed meal (about 30g)
• 2 tbsp olive oil (30ml)
• ¼ cup water (60ml)
• ½ tsp salt (2.5g)
• ½ tsp cumin seeds (2.5g)
• 1 tsp sesame seeds (5g)
• ¼ tsp cayenne pepper (1.25g) – or more, to taste!
• ½ tsp cumin powder (2.5g)

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right will really elevate your crackers!

• Almond Flour: This is the star of the show! It creates a lovely, slightly nutty base. Make sure you’re using finely ground almond flour, not almond meal, for the best texture. It’s naturally gluten-free, which is a huge bonus.
• Flaxseed Meal: This acts as our binder, helping the dough come together since we’re skipping traditional wheat flour. You can grind whole flaxseeds yourself if you prefer – just pulse them in a spice grinder until finely ground.
• Olive Oil: I love using a good quality extra virgin olive oil for a little extra flavor. But any olive oil you have on hand will work just fine.
• Cumin Seeds vs. Powder: I like to use both! The seeds give a lovely textural element and a burst of fresh cumin flavor, while the powder distributes the flavor more evenly throughout the cracker.
• Sesame Seeds: You can use white, black, or a mix of sesame seeds. Black sesame seeds have a slightly nuttier flavor, which I really enjoy. Toasted sesame seeds add even more depth!

Step-By-Step Instructions

Alright, let’s get cracking (pun intended!).

1. First, in a medium bowl, combine the almond flour, flaxseed meal, salt, cumin seeds, cumin powder, cayenne pepper, and sesame seeds. Give it a good mix to make sure everything is evenly distributed.
2. Now, pour in the olive oil and water. Start mixing with a fork or your hands until a dough begins to form. It might seem a little crumbly at first, but keep working it – it will come together.
3. Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch (3mm) thickness. This is where a little patience comes in handy!
4. Using a sharp knife or pizza cutter, cut the dough into your desired cracker shapes. Squares, rectangles, triangles – get creative!
5. Carefully transfer the crackers to a baking sheet lined with parchment paper. Use a toothpick to poke little holes in each cracker. This prevents them from puffing up too much while baking.
6. Bake in a preheated oven at 350°F (176°C) for about 18 minutes, or until golden brown and crispy.
7. Let the crackers cool completely on the baking sheet before serving. They’ll crisp up even more as they cool!

Expert Tips

• Don’t overwork the dough! Overworking can make the crackers tough.
• Rolling the dough between parchment paper is a game-changer. It prevents sticking and makes it so much easier to transfer the crackers to the baking sheet.
• Keep a close eye on the crackers during the last few minutes of baking. They can burn quickly!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your ingredients to be sure.
• Spice Level Adjustment: If you’re not a fan of heat, reduce or omit the cayenne pepper. For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the dough. My friend, Priya, loves adding a little garam masala for a warmer spice profile.
• Seed Variations: Feel free to experiment with different seeds! Chia seeds, sunflower seeds, or pumpkin seeds would all be delicious additions.
• Festival Adaptations: During Diwali, my family loves adding a little hing (asafoetida) to the dough for a savory, festive flavor.

Serving Suggestions

These crackers are amazing on their own, but they’re also fantastic with:

• Your favorite dips – hummus, guacamole, or a creamy yogurt dip.
• A slice of cheese.
• A sprinkle of flaky sea salt.
• As part of a cheese and charcuterie board.

Storage Instructions

Store the cooled crackers in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• Can I use a different type of flour? While almond flour is what makes these special, you could experiment with other gluten-free flours like tapioca or cassava flour, but the texture will be different.
• How can I make these crackers thinner/crispier? Roll the dough out as thinly as possible! And make sure to poke plenty of holes with a toothpick.
• Can I add cheese to these crackers? Absolutely! Sprinkle some grated Parmesan or cheddar cheese over the dough before baking.
• What is the best way to store these homemade crackers? An airtight container at room temperature is best.
• Are these crackers suitable for those with nut allergies? Unfortunately, no. These crackers contain almonds and are not suitable for people with nut allergies.