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Oven-Baked Almond Flour Crackers with Indian or Italian Spices Recipe

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4.1 from 4 reviews

Oven-Baked Almond Flour Crackers are a healthy and crispy snack option with no added oil. This versatile recipe allows you to choose between an Indian Mathri-inspired spicy flavor or a savory Italian-style seasoning. These crackers are vegan, gluten-free, dairy-free, and grain-free, making them perfect for various dietary preferences.

Ingredients

For Indian Mathri

  • 1 cup almond flour
  • 1 teaspoon kasoori methi (dried fenugreek leaves)
  • ½ teaspoon coarsely ground black pepper (not finely ground)
  • ½ teaspoon carom seeds (ajwain)
  • ¼ teaspoon salt
  • 2 scant tablespoons water

For Italian Style

  • 1 cup almond flour
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • 2 scant tablespoons water

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients (Indian Mathri): In a bowl, combine almond flour, kasoori methi, coarsely ground black pepper, carom seeds, and salt. Stir until evenly mixed.
  3. Make dough (Indian Mathri): Add 2 scant tablespoons of water carefully—not filling them to the brim—and mix with your hands until a firm dough forms. Knead it a few times until smooth.
  4. Roll dough into balls (Indian Mathri): Flatten dough into a disc, divide into 16 equal pieces, and roll each into a smooth ball. Place on the baking sheet with about 2 inches between each.
  5. Flatten the crackers (Indian Mathri): Cover a ball with parchment paper and press down using the bottom of a glass or measuring cup to about 2½ inches wide. Repeat for all balls.
  6. Bake crackers: Bake for 25–30 minutes, rotating the pan halfway to ensure even browning. Bake one pan at a time if using two pans. The crackers should turn deep golden brown, but avoid letting them get dark brown to maintain crispness.
  7. Cool and store: Allow the crackers to cool completely on the pan, then store in an airtight container for up to 1 week.
  8. Mix dry ingredients (Italian Style): In a separate bowl, combine almond flour, dried parsley, garlic powder, coarsely ground black pepper, red pepper flakes, and salt. Stir well.
  9. Make dough (Italian Style): Add 2 scant tablespoons of water carefully and mix into a firm dough. Knead until smooth.
  10. Roll and flatten (Italian Style): Divide dough into 16 portions, roll each into a ball, place on baking sheet spaced 2 inches apart, cover each ball with parchment, and press down to 2½ inches diameter.
  11. Bake: Bake the Italian-style crackers just as with the Mathri, for 25–30 minutes at 350°F, rotating halfway. Let cool and store similarly.
  12. Serving suggestions: Enjoy these crackers alone, with cheese, dips, or as part of a cheese board.

Notes

  • To make coarsely ground black pepper, use a mortar and pestle, a rolling pin to crush peppercorns in a zip-top bag, or pulse a spice grinder briefly.
  • Be careful not to add too much water; overwatering can reduce cracker crispness.
  • Baking one pan at a time ensures the best texture and even baking.
  • Store crackers in an airtight container to maintain crispness for up to one week.

Find it online: https://bitezly.com/oven-baked-almond-flour-crackers-with-indian-or-italian-spices-recipe/