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!
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.