Part of my business is working as a fasting coach, helping clients with strategic planning to reduce calorie intake and reap all of the benefits that fasting offers. An essential part of any fasting strategy is ditching snacks because your goal is to a) not eat and b) leave ample time between meals to allow your body to process them completely. Unfortunately, during this time, when we are all required to stay at home, I have become a snacker. It’s mostly from boredom, and I usually could do so many things to get rid of the boredom, but right now, there are not a lot of options.
So I have switched gears. Rather than fighting my urge to snack, I am trying to snack healthier. Avoiding chips, candy, and processed crap has been saving my mental health and keeping the scale from climbing. During these times, we have to shift and adapt as best we can, and I know that avoiding snacking is not a thing that is going to happen right now. So this recipe will be a series of many that encourage you to #snacksmarter, because the best defence against any sickness is your health, and what you eat controls that almost entirely.
One of my snacking go-tos is crackers, and they are one of the most terrible food options when you buy store-bought. Manufactured versions include inflammatory seed oils, crappy substitutes for real food ingredients, and refined sugar, which not only makes no sense at all but also makes them very addictive. Enter the easiest, healthiest, and most delicious cracker recipe, Almond Flour Crackers. The best part about these bad boys is the options for flavouring…it’s kind of a choose your own adventure cracker. Add whatever you like. Your favourite fresh herbs, dried spices, cheese, make them vegan, whatever you want. For this batch, I used 1tbsp of chopped fresh rosemary, and some black garlic salt I got when I was in Oregon, and they were insane.
Almond Flour Crackers
2 cups of almond flour
1 egg, beaten or 1 flax egg
2 tsp salt
1-2 tbsp of fresh herbs, dried spices, or cheese
Preheat oven to 375F. In a medium-sized bowl, combine almond flour, egg and salt. Mix with a fork and then your hands until mixture forms a ball. Place the ball in the centre of a large piece of parchment, and then cover with another piece. Press the dough down as much as you can with your hands, and then roll until thin and even, spreading it out to the corners and edges of the parchment. You should have a flat sheet now; the thinner you go, the crispier your crackers will be, but don’t go so thin that they just crumble.
Place on a cookie sheet and remove the top layer of parchment. If you want uniform-shaped crackers, score a grid the size of the cracker you want into the dough. For a more artisanal look, you can just break into random pieces after baking. Bake for 12-15 minutes, or until the top starts to turn golden brown. Remove from oven and let cool completely before breaking. These will keep for up to 2 weeks in an airtight container, or you can freeze for 6 months.
These crackers are great with sesame seeds in them, everything bagel seasoning pressed into the top, parmesan cheese stirred in + granulated onion…whatever flavours you love, these crackers are an excellent vehicle for them. I use these crackers on my low carb cheese boards, and clients and students love them! Confession: my boyfriend and I ate the entire batch in one go because they were so good…the next batch I need to practise some restraint.