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March 24, 2012

Crunchy Primal Crackers

By Worker Bee
74 Comments

What is it about dip that makes it so irresistible? The creamy and spreadable texture? The comforting flavor? For whatever reason, kids love to dip (and eat dip) and so do adults. Just because you’ve purged your pantry of crackers and chips, doesn’t mean you have to say goodbye to dip, too. Vegetables, either raw or fried into chips, are the perfect vehicle for carrying dip from bowl to mouth. Thin strips of cooked chicken breast aren’t half bad either. But admittedly, when you’re in the mood for a crispy cracker to plunge into your favorite dip (or top with a slice of aged cheddar) a carrot stick doesn’t always satisfy the craving.

Of course, moderation is key with nut crackers. Are they better than Triscuits and Wheat Thins? Absolutely. Are they a great way to clandestinely serve a healthier cracker at your next dinner party? Undeniably. And are they a smart snack option for people new to the Primal lifestyle that are perhaps struggling to make the transition? Without a doubt. But don’t go making these a large part of your diet. Occasional snack – good. Dinner plate of nut crackers – not so good.

Primal Crackers are something you can make at home with just a few ingredients. Two that have great flavor and the crucial crunchiness that makes a cracker a cracker are Sunflower Sesame Crackers and Almond Crackers. Sunflower Sesame Crackers have a definite crunch and earthy, sesame flavor. Almond crackers have a crispy texture and neutral flavor that can be changed in a million ways. For this reason, Primal almond crackers are especially popular and a quick Internet search will yield many variations of the recipe below. One Mark’s Daily Apple version includes Parmesan cheese, but no egg. Another, posted on Elana’s Pantry, uses Herbs de Provence for flavor. The recipe below is the simplest yet, using easy-to-find blanched almond slivers to make almond flour and dried dill for flavor. Following the recipe and technique below, you can make almond crackers with any flavor you desire: plain, fresh herb, garlic, spicy cayenne and cinnamon are just a few ideas.

Now, next time a cracker craving strikes, you’ll be ready. A very thin version of this cracker seasoned with chili powder instead of dill might even make a decent chip to dip into salsa. Hmmm….back to the kitchen!

Ingredients:

  • 2 cups (8 ounces) raw blanched almond slivers
  • 1/4 teaspoon salt
  • 1 teaspoon dried dill
  • 1 egg, whisked
  • 2 tablespoons olive oil

Instructions:

Preheat oven to 350 degrees Fahrenheit.

In a food processor mix nuts, salt and dried dill until nuts reach desired consistency. For textured crackers, leave nuts in tiny pieces. For smooth crackers, blend until nuts reach a flour-like consistency.

Add egg and oil and pulse just until incorporated.

From here, you can shape the crackers in one of two ways:

For a thin, crunchy cracker flatten the dough between two sheets of parchment paper (sold in the same aisle as plastic wrap and aluminum foil) then use a rolling pin to get the dough as thin as possible. Remove the top sheet of parchment paper and set the other (with the dough on top) on a cookie sheet. Use a knife or pizza wheel to cut cracker shapes.

Or, for a thicker cracker with a rounded shape, wrap the dough in a large piece of parchment paper and shape it into a log about 9 inches long and 1-2 inches tall. Use a knife to slice thin pieces of dough into crackers. If the dough is too soft, put it in the freezer for 10 minutes, then cut.

Bake crackers for 10-12 minutes. Let cool completely before eating.

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74 Comments on "Crunchy Primal Crackers"

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denasqu
denasqu
4 years 6 months ago

Great timing. Pork rinds with my sardines just isn’t getting it.

knifegill
knifegill
4 years 6 months ago

Very nice! Glad you advised these as a treat and not a staple!

Primal Texas
4 years 6 months ago

Great recipe template…

Dumb question: If you were to make these with cinnamon, would you change the oil from olive to coconut (or something else)?

Sabrina
Sabrina
4 years 6 months ago

I probably would–it would taste better!

Marisa
Marisa
4 years 6 months ago

Rolling them thin and crispy is the right way to go. I’ve rolled thicker versions, and the result is a soft sort of blah cakey thing, not a good cracker at all.

tracyinbarcelona
tracyinbarcelona
4 years 6 months ago

Absolutely. Roll them between two sheets of baking paper–as thin as you can. They come out crispy.

yoolieboolie
yoolieboolie
4 years 6 months ago

Awesome!!! As I ease my family into a Primal diet the thing we are missing most about giving up grains is a crunchy cracker to dip and top with snacky goodness. I’ve tried a variation of this recipe with parm, and though my wee boys gobbled them up they were not sturdy enough to dip or top. I made some clam dip last night with celery sticks in mind, but now I’m into the kitchen to give these a whirl. Woohoo!

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[…] What is it about dip that makes it so irresistible? The creamy and spreadable texture? The comforting flavor? For whatever reason, kids love to dip (and eat dip) and so do adults. Just because you’ve purged your pantry of crackers and chips, doesn’t mean you have to say goodbye to dip, too. Vegetables, either raw […]… Mark’s Daily Apple […]

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[…] Mark’s Daily Apple Related Posts: Creamy Turmeric TeaPrimal MoussakaShawarma SaladStinging Nettle PestoSavory Roasted Pumpkin with Beef Short RibsRaw Cookie Dough Ready to Bake, Not Ready to Eat This entry was posted in Health and tagged Crackers, Crunchy, Primal by admin. Bookmark the permalink. […]

John
John
4 years 6 months ago

I think all these suggestions for crunchy dippers are great.

I’d one more – I keep a bag of pork rinds around for dipping. They work great, particularly for softer dips.

Sabrina
Sabrina
4 years 6 months ago

The sesame crackers on Elana’s Pantry are awesome! My kids love them.

Andrea
4 years 6 months ago

These are my favorites as well! I’ve tried all of her cracker recipes and several others but these always hit the spot for me!

Tricia
4 years 6 months ago

stupid question time: is there a particular reason I can’t just use almond flour?

Beth
Beth
4 years 6 months ago

I think it’s just in case someone wanted to make the “textured” crackers that have larger chunks of almonds in them. Otherwise I can’t see any reason to not just use almond flour if you already have it.

Anne
4 years 6 months ago

I make a very similar recipe, but my recipe says to roll them out and cut into squares. It’s a giant pain. The idea to shape the dough into a log is genius. Thank you!

j3nn
4 years 6 months ago

I like the little ones! The log-shaping is such a good idea. Yum.

PaleoDentist
4 years 6 months ago

I wonder how much Omega 6 are in these tasty morsels! I think I’ll pass

Cathy Johnson (Kate)
4 years 6 months ago

Me too, darn it…allergic to almonds…

Jack
4 years 6 months ago

Maybe try sesame seeds?

bbuddha
bbuddha
4 years 6 months ago

I’m going to try the sunflower/sesame seed version. I love sesame seeds 🙂

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AP
AP
4 years 6 months ago

Sounds simple and amazing!

Dr. Mike Tremba
4 years 6 months ago

Look great Mark–who says you can’t have crackers when eating healthy?
🙂

Matthew Caton
4 years 6 months ago

You could also bake your own (sweet) potato chips. While the carbohydrate content might be higher, you at least won’t soak and bake them in PUFA’s.

Meg
Meg
4 years 6 months ago

Perfect. One of the challenges of primal is coming up with snacks that can travel with a toddler. I’m going to make these tomorrow.

Zebra Brain
Zebra Brain
4 years 6 months ago

This makes excellent squirrel food also.

Nick
Nick
4 years 6 months ago

These look wonderful, and are a great alternative to Blue Diamond’s “Nut Thins,” which are essentially “Rice Thins.”

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[…] What is it about dip that makes it so irresistible? The creamy and spreadable texture? The comforting flavor? For whatever reason, kids love to dip (and eat dip) and so do adults. Just because you’ve purged your pantry of crackers and chips, doesn’t mean you have to say goodbye to dip, too. Vegetables, either raw […]… Mark’s Daily Apple […]

Anna, Sweden
Anna, Sweden
4 years 6 months ago
Almond crackers sound delicious! The recipe also made me think of the low carb seed crackers, which have become the low-carb “bread” I make the most often. They exist in a thousand varieties – here’s a link to one (in Swedish): http://birgittahoglundsmat.wordpress.com/tag/frokex/ Making these crackers are in fact extremely easy. The main ingredient is whole flaxseed. When they are soaked in water, they produce a gel which makes the crackers keep together. To add taste, the flaxseed is mixed with other seed and/or nuts. I recommend pumpkin seeds, sunflower seeds and sesame seeds. I also add salt and whole cumin… Read more »
Rachel Johnson
Rachel Johnson
4 years 6 months ago

Those sound great. Any chance it can be translated.

primal headshrink
primal headshrink
4 years 6 months ago

I’ll make my girlfriend some, she’s having a harder time adapting to paleo, with lots of cheat meals. that might help. I might try one, but that’s not for me…

Louise
Louise
4 years 6 months ago

When I first made these crackers last night, they were a bit too soft and crumbly for my liking. In my second attempt, I substituted 1/2 cup of flax meal for 1/2 cup of the almonds. This second attempt (and subsequent attempts) turned out to be much crunchier and more solid. I was also able to cut the mixture without it crumbling at all.

I’ve posted my preferred version of the recipe here:
http://locarbolicious.com/crackers/

Joy Beer
Joy Beer
4 years 6 months ago

+1

trackback
4 years 6 months ago

[…] saw a great recipe on Mark’s Daily Apple yesterday that I just had to try – crackers!  You can dip them, spread cheese on them, […]

Heather
4 years 6 months ago

Just wanted to share our post on primal crackers from last month. Our kids LOVE these even more than we do. Enjoy!

http://theprimepursuit.com/2012/02/05/crackers-two-ways/

Jen Young
4 years 6 months ago

Just what I have been looking for an easy to follow cracker recipe that doesn’t involve an expensive dehydrator. Love that it has dill. Yum. I’ll definitely test it out.

Joy Beer
Joy Beer
4 years 6 months ago

Definitely need some kind of crackerage in my life, still. Cheese at parties! Last book club meeting I hosted, I provided rice crackers for the fancy cheeses I love to serve, and I overate them, and didn’t feel good. (High glycemic load, I’d guess.) I try this, and the flaxseed tip from Louise, too!

Lizzy
Lizzy
4 years 6 months ago

We’ve had good luck making similar crackers in a dehydrator with no egg and with coconut oil, almonds, caraway, and salt. Also some flax seed, I think. The caraway is really good!

Marlene
Marlene
4 years 6 months ago

If I just want to use Almond Flour (like from Trader Joes), would I still measure out two cups?

Matt
Matt
4 years 6 months ago

I like these too, but I use whole seeds instead of the “meal” (or have experimented with 3/4 cup of flax seeds + 1/4 cup of the meal). Then, I add rosemary and pepper. Less salt and less garlic salt for a more neutral cracker: http://lowcarbdiets.about.com/od/snacks/r/flaxcrackers.htm

Enjoy!

nbongo
nbongo
4 years 6 months ago

I made crackers from the pulp left over from juicing veggies – completely addictive and healthy!

• 2 c. juice pulp
• 1/4 c. ground flaxseed
• 1/4 c. ground raw almonds OR chia seeds
• 1/2 t. salt (more or less to taste)
• cayenne, cardamom, and cumin to taste
• juice from 1/2 lemon
• 1 T. water (more or less for consistency)

Use same thin rolling method, cutting, and cooking instructions as above.

Bob
Bob
4 years 6 months ago

Confession, I just eat those thing rice crackers. 15 of them have about 16 grams of glycemic carbohydrate, they’re crunchy, satisfying, and on a low carb diet you’ve had enough by 10.

I also make my own deep fried sweet potato chips. Mark indicates elsewhere that deep frying is paleo-friendly, and half a sweet potato sliced thing and deep fried in virgin olive oil with some ground salt is a lot more satisfying than bird food and wont break your carb bank.

Brie
Brie
4 years 6 months ago

Maybe that works for you. That’s fine. But for those of us not eating ANY rice, rice crackers aren’t an option.

Did you try the “bird food?” Because it’s actually quite good! Maybe I eat too much “bunny food” (raw veggies/salads) these days, but fried foods don’t taste very good to me any more.

Bob
Bob
4 years 6 months ago

Hi Brie – yeah I did, I’ve had sesame crackers and while they aren’t bad, they’re not quite as crunchy and crisp as a plain old rice cracker. The rest of my diet is basically salad and grilled meat, so in the overall context some rice crackers with hummus dip or salted sweet potato chips seems fine. I’m getting so used to no carbs that I can’t eat much at a sitting anyway. I called it bird food because thats what we pretty much treated our Lovebirds with!

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4 years 6 months ago

[…] ? ?? Marksdailyapple.com , ?????? ? ????????? ????? ?????? […]

llong
llong
4 years 6 months ago

I make a similar cracker with 1.25 cups flax seed and 0.5 cups almonds and 0.25 cups sesame seeds

Joanna
4 years 6 months ago

Great recipe. I tried these with some rosemary and black olives chopped into the mix and they were amazing with cheese. And as someone mentioned before, I did use almond flour which made it easier.

John
John
4 years 6 months ago

I needed something to eat liver pate with and HERE it is!!

Fatisfied
4 years 6 months ago

HowD, A chronicle of the making of your crunchy crackers (sans the parchment paper)… http://www.freeyourfat.net/2012/03/day-off-doings.html

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[…] This weekend I will not succumb to temptation. I’m-a puttin on the bakers hat and making a batch of these. […]

Helen
4 years 6 months ago

Huzzah! Made these immediately after cleaning out the house pantry of junk and crappy food. They were a universal success. Primal win

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4 years 5 months ago

[…] recipe: http://www.marksdailyapple.com/paleo-primal-cracker-recipe/#ixzz1r2f3PeB7 Share this:TwitterFacebookLike this:LikeBe the first to like this […]

Tammy
Tammy
4 years 5 months ago

Has anyone heard of flaxers, They are flax seed crackers, they are a raw food,high in omega3,5g protien & they have 8g of carbs but have 7 g of fiber so that leaves it to 1 carb per 3 flaxers, the brand im talking about is Doctor in the kitchen.

Sitara
4 years 4 months ago

I checked out the website for the Flackers you referenced. 3 crackers is 8 carbs. And they have soybeans. Plus they are WAY expensive. $5.95 for a 1/2 ounce box.

Thanks but no thanks.

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[…] det här receptet på Mark Sisson blogg – Marks Daily Apple.  Big thanks ! Share this:TwitterFacebookLike this:GillaBli först att gilla denna post. Detta […]

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4 years 3 months ago

[…] empty calories. If you really like eating crackers, here's a recipe for a low sodium alternative A Cruncy Paleo/Primal Nut Recipe | Mark's Daily Apple. Let me know what you think. No Nonsense Fitness Tips | My health and fitness blog for the […]

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[…] one ended with me nibbling on a few coconut crackers (home made paleo crackers / use coconut instead of peanuts) to keep my sanity. I had Bone Broth for dinner as […]

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3 years 9 months ago

[…] Blueprint Cookbook, click HERE to view CRUNCHY PRIMAL CRACKERS Filed Under: Daily Workout, Event, Nutrition, Recipes […]

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[…] med smør og brie…. Men nå har jeg funnet en erstatning! PaleoRitzkjeks! Oppskriften kommer herfra; jeg har modifisert den litt. Du trenger: – 2,4 dl mandelmel, jeg brukte dette som er kjøpt på […]

brenny
brenny
3 years 7 months ago

I just made a batch of these for my girlfriend , who i’m converting by stealth and sneekiness to primal . an absolute winner and so easy .

Firebird
Firebird
3 years 1 month ago

As with the “muffin in a minute” using almond flour, I am guessing that this basic recipe allows for experimentation with other seasonings.

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