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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
Pre-paleo, I was obsessed with cheese and crackers or crackers and butter. I was literally the girl who would have bread or crackers just to eat butter. So alas, I’ve had to come up with my own cracker-like recipe. These are a little chewy in the center, but the edges are crispy. They’re like a lovely combination of a cracker, wafer, and soft cookie. Slather these with butter or ghee, and you will be one happy camper. These would also be good dipped like a chip with some salsa or guacamole. You might want to play around with how thick or thin you like them—try it a few ways before you settle on your favorite!
For a dairy-free paleo cracker recipe, try Naomi TGIS’s 3-ingredient Passover crackers.
1 cup Gefen Almond Flour
2 large eggs
2 tablespoons melted butter
2 tablespoons water
1 tablespoon rosemary
1/2 teaspoon Gefen Garlic Powder
1/4 teaspoon salt
a dash of pepper
Preheat your oven to 375 degrees Fahrenheit.
Combine all of your ingredients in a medium bowl and mix well. Remember to crack your eggs first in a separate bowl and then transfer to the real mixing bowl to avoid bad eggs and shells.
You can then do one of two things: Either line a cookie sheet with aluminum foil and oil it down just a little, or you can just use a nonstick cookie sheet. I find that the crackers get crispier on the nonstick cookie sheet (only by a little), but whatever you have on hand will work.
Once you’ve got your cookie sheet ready to go, use a half tablespoon to scoop your mixture onto the cookie sheet. (If you don’t have a half tablespoon, use two teaspoons per cracker.) Use a finger to gently push the mixture out a little so it becomes thinner and rounder. Repeat until you run out of batter.
Bake for six to eight minutes, until your crackers are crispy on the outer edge and slightly soft in the middle.
Recipe excerpted from Paleo on a Budget: Saving Money, Eating Healthy by Elizabeth McGaw (Cedar Fort, 2013) with permission from the publisher.
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