Paleo “Everything” Crackers

One of my favorite comfort foods was always a fresh “Everything” bagel from the local bagel shop. The combination of these spices is so familiar to many of us, and often missed in our now bagel-free lives. These almond crackers are topped with a traditional “everything” spice mix that you can tweak to your perfect blend. The base for the almond cracker is my all-time favorite, provided by the gals at Caveman Food, due to its simplicity and consistently great results.


1 cup almond flour

1 egg white

1 pinch salt

“Everything” mix:

1 tsp popy seeds

1 tsp sesame seeds

1 tsp onion flake

1 tsp garlic flake

1/2 tsp caraway seeds

1/2+ tsp kosher or sea salt


Preheat oven to 325 degrees.

Mix spice ingredients and set aside. Combine almond flour, egg white, and a pinch of salt. Roll out dough between 2 pieces of parchment paper. Roll as thin as you can, less than 1/16″. Peel back top layer or parchment paper and sprinkle a good amount of the spice mix onto rolled out dough. Replace top piece of parchment and go over with rolling pin to slightly press the spices into the dough. Remove top sheet of parchment again (for good this time!) and score crackers using a pizza cutter, knife or a cookie cutter.

Bake crackers in oven for about 10 minutes. You are wanting a very slightly colored, but not browned crackers. If the crackers become too brown, they will take on that burnt nut taste, which is not so awesome. Remove any crackers from the edges that appear to be done and put the rest back in the oven. Repeat every 5 minutes until all crackers are done. While still tasty slightly warm, these crackers are best when allowed to cool completely. If you do dairy, they are excellent with a nice sharp cheese.


3 responses to “Paleo “Everything” Crackers

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