Making your own gluten free and dairy free crackers is easy! These savory Smokehouse Almond Crackers are the perfect snack for game days
Hey friends, I’m back with another recipe! This one is pretty exciting: it’s a recipe that I created on a whim and it actually turned out fantastic on the first batch. How cool is that?! I obviously made several more batches just to ensure that everything was a-okay and I tweaked the flavor a bit.
I made even more batches of crackers so I could re-take the photos (I got a new camera!!. I have made these multiple times and can say for sure that they are nearly foolproof. And my picky husband loves these, yay 😉
For me, it’s new camera season, but for the rest of America it’s big game sports season. Whether you are a football fan or hockey lover (my family loves hockey), most sports fans are hosting at least one sports party or gathering this season.
If you’re looking for some creative and healthier snack ideas, then give this recipe a try! These Smokehouse Almond Crackers remind me a bit of Wheat Thins but with a subtle smokey flavor and flaky texture. Since they’re gluten-free and vegan, they will fit many diets – perfect for parties!
The texture of these crackers is actually my favorite part about them: they are flaky (but not crumbly) and remind me a bit of the texture of shortbread. So yummy!
Even if you’re not a sports fan (I prefer watching sports in person), you can still whip these up for a great holiday party snack or just because you feel like it – they’re easier to make than they look and just about everyone will enjoy them. You can have some fun and try the other Blue Diamond almond flavors with this recipe. Wasabi or Honey Dijon would be awesome, or even Salted Caramel for a sweet cracker.
I had made this recipe a couple weeks ago and took all the photos, but I got a new camera (super stoked!!), so I just had to make another batch over this weekend to re-take the photos. I couldn’t help myself – I am really loving my new camera!
My old camera wasn’t horrible, but you can see the difference in the quality of the photos, cast/tint, white balance, lens distortion, and all that wonderful technical stuff. I used the same props in each photo, so you can tell the color was off in my older photos. I couldn’t even correct that with editing (my lighting was bad, too).
I finally took the leap and I got a new camera, lens, tripod, and a good light. I wish I had done this a long time ago! I will probably be re-doing a lot of recipes on The Fit Cookie over time to get some of the old ones updated.
In the mean time, make some Smokehouse Almond Crackers and enjoy the new photos!
Smokehouse Almond Crackers (Gluten Free)
Gluten free, vegan; Free of: wheat, peanuts, dairy, eggs
- 1/2 cup Blue Diamond Smokehouse Almonds*
- 3 Tablespoons fine sorghum flour
- 2 Tablespoons ground flax seed
- 1 teaspoon coconut sugar
- 1/8-1/4 teaspoon salt depending on taste preference
- 1/4 cup water
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside
- In a food processor or NutriBullet, grind 1/2 cup Blue Diamond Smokehouse almonds. Don't over-grind or it will start turning into almond butter! If there are any large pieces of almonds left, remove those.
- Transfer the almond meal to a medium sized bowl and whisk in the sorghum flour, ground flax seed, cane sugar, and salt
- Stir the water into the almond mixture until a thick dough forms
- Place dough onto the prepared baking sheet and over with another sheet of parchment paper. Roll out the dough between the parchment paper pieces until the dough is about 1/8-inch thick. Toss the top sheet of parchment paper
- Put the rolled dough into the oven and bake for 10 minutes
- Remove from the oven and cut into 1-inch squares and separate them a bit so they cook evenly
- Return the cut dough to the oven and bake for another 10 minutes until golden around the edges
- Let the crackers cool completely and store in a sealed container for 2-3 days
My old process shots:
My NutriBullet works great for grinding the almonds – just don’t grind too long or you will end up with almond butter!
Rolling out the dough between parchment means no sticking to the roller and it rolls evenly. The parchment won’t stick to this dough!
After baking for 10 minutes, slice and then return to the oven for another 10 minutes. They are delicious!
Food allergy mom and healthy living blogger! Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, and an ACE Certified Fitness Nutrition Specialist