It’s the new year, and everyone around me is posting on Instagram about their new diet and fitness resolutions.
Personally, I hate weight-loss diets. They don’t work for me, and I resent every minute of feeling restricted. I consider counting calories a special form of torture, cruel and unusual punishment for the crime of a carefree, pie-eating holiday season.
However, when my loose, “comfy” jeans suddenly become skinny jeans I can barely button, I realize I need to do *something* about my food intake.
For me, the thing that works is eating fewer carbs. A few years ago I read Gary Taubes’ book Why We Get Fat and it totally clicked for me. So now I just try not to eat bread and other high-carb foods and it’s pretty simple for me to get back to my baseline weight.
Great, good for me. Exciting post, Laura. 🙄
But here’s the thing: sometimes a girl needs crackers for her damn cheese. That’s not a metaphor. I love cheese, but it’s hard to eat a delicious triple cream without some BASE on it. But traditional crackers are basically just a condensed sheet of wheat-laden carbohydrates, so I was at a loss.
So I started experimenting with low-carb recipes for crackers.
After a few false starts, I came up with this recipe, which despite having all the unfun adjectives before it (I love them, but low-carb, vegan, keto/paleo, gluten-free eaters aren’t the life of the party, guys), it’s ACTUALLY REALLY GOOD.
I’ve made these a few dozen times now and taken them to meat-eating, high-carb parties, and nobody was the wiser. They’re THAT GOOD.
Don’t take my word for it! Here’s the recipe — let me know if you made it, and how they turned out!
Crackers that are low-carb, gluten-free, paleo- and keto-friendly, vegan, and REALLY DAMN GOOD! Perfect for a cheese plate or spinach dip.
- 2 cookie sheets
- Parchment paper
- Rolling pin
- Sharp knife
- 1 cup fine almond flour
- 1 cup garbanzo flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp xanthan gum
- 4 Tbsp vegetable shortening
- ~1/3 cup warm water
- -Maldon or sea salt
- -garlic powder
- Pre-heat oven to 425 degrees F.
- Mix all dry ingredients together in medium bowl.
- Add shortening and mix together until blended evenly. Dough should have the consistency of damp sand.
- Slowly add in warm water a small bit at a time until the dough forms a ball. You want it to be wet enough that it can roll out to about 1/8", but not so wet that it's sticky. If it's too wet, you can add some more garbanzo flour. Mix well with your hands.
- Split dough into two balls. Cut two pieces of parchment paper to the size of your cookie sheet. Place one sheet on your rolling surface, place half of dough on top, flattening into a disc with your hand, then place the second piece of parchment paper on top. (The parchment paper should be sandwiching your dough.) Roll dough out in all directions until approximately 1/8" thick.
- Place rolled out dough between parchment paper on cookie sheet. Remove the top sheet, but leave the bottom one on for baking.
- Sprinkle your toppings on the dough, then lightly press in to adhere.
- With sharp knife tip, slice dough into rectangles approximately every 1.5" or 2" (to preference).
- Repeat rolling out with second half of dough. You can re-use the top-sheet of parchment you used in the previous steps.
- Bake crackers for 10-15 minutes, or until edges are golden brown and crackers are firm.
Xanthan gum is available at health grocery stores in the baking aisle, or online.
And here’s a video of me making a batch:
Tags: cooking, crackers, low-carb, recipes
Categorized in: Food