Almond Crackers

I don’t like making paleo versions of SAD foods very often, but sometimes it makes life easier, especially when it comes to packing lunches or for quick snacks.

One thing that the girls have been missing is crackers, so I decided I would make some for them as a treat.

Because these crackers are based on almonds and also contain whole eggs, they are an AIP stage 2 reintroduction food.  When reintroducing foods on the AIP, I recommend this guide.

Almond Crackers

makes 12-15


  • 1 cup of almond meal
  • 1 lg egg
  • 2 tbsp butter or coconut oil
  • 3 tbsp coconut flour
  • pinch of salt

Preheat the oven to 180°C/350°F.

Blend all the ingredients together in a food processor until it comes together as a dough.  If it is too sticky, add a little more coconut flour – not too much, coconut flour tends to absorb an very large amount of liquid.

Turn out the dough onto a piece of baking parchment and flatten it out a little with your hands.  Cover with a second sheet of parchment and roll the dough out to the desired thickness.

Peel off the top layer of paper, cut in to crackers and place the parchment on a baking sheet.  Prick each cracker a few times with a fork.

Bake in the oven for 15-20 minutes until crisp and golden.

Transfer to a wire cooling rack and cool completely before storing in an airtight container.

I served these to the girls for a snack with some cheese.

Shared at Gluten-Free Wednesdays 4-23-14

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