Since most of us here at Dinner Intervention are not original recipe creators, we always strive to give credit for the great ones we find, even if we end up changing them up a bit to suit our own needs. Unfortunately, that’s sometimes hard to do when we come across some gems in random places, comment threads, etc but they’re too good not to share! So if anyone happens to know the provenance of this one, let me know!
This recipe comes together really easily, especially if you have a stand mixer. I like the flavor as is, but feel free to add your favorite spices, herbs, hard shredded cheese, finely chopped olives or sundried tomatoes–whatever takes your fancy. They also hold up well to stacking with toppings or using in your favorite dips. Versatility is good!
2 c almond meal or flour (blanched or not)
1/2 c sesame seeds
1/2 c whole flax seeds
1/4 c ground flax seed meal
1 tsp sea salt
2 T melted butter or coconut oil (use refined if you don’t want the coconut flavor)
2 large eggs at room temp
Preheat oven to 350 degrees F. In stand mixer bowl, combine all dry ingredients and stir briefly with paddle attachment. Pour in melted butter or coconut oil and give another quick mix, then add both eggs and stir until mixture forms a thick ball of dough, just a few seconds. Line a baking sheet with parchment paper and scrape dough out onto sheet. Lay another piece of parchment paper or wax paper over the top of the dough and roll out until dough is about 1/8″ thick. Score with a butter knife or pizza cutter into squares or use cookie cutters to make shapes. Place in hot oven and bake 18-20 minutes. Allow to cool and break crackers apart. Store in an airtight container where they will last several weeks in the cupboard.