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Grain free almond crackers (paleo, FODMAP friendly)

Grain free, gluten free, FODMAP friendly and SIBO bi-phasic friendly in small quantities
Servings 24 crackers


  • 200g (2 cups) blanched almond meal
  • 3/4 tsp table salt (see notes)
  • 1-2 tsp paprika, smoked or sweet
  • 1 tsp dried rosemary
  • Freshly cracked pepper
  • 1 extra large egg
  • Splash of water, if necessary (1/2 teaspoon max)


  • Preheat the oven to 180C or 365F. Line two baking trays with baking paper.
  • In a medium sized mixing bowl, whisk together all the dry ingredients. Add the egg and use a spoon to combine. Once it starts to look like chunky wet sand, get your hands in there to bring the dough together, adding a dash of water if there are some dry spots. Be careful not to add to much water or the crackers will be harder to roll out.
  • Place the ball of dough between two sheets of baking paper. Use a rolling pin or wine bottle to roll the dough out until it is very thin. The thinner the crackers are, the better they taste. You should get around 20-25 from each batch.
  • Use a circular cutter (I used a scone cutter) to cut out the crackers. The dough is very easy to work with and you can re-roll it as much as you like. It might start getting a little oily, but the end result will be the same.
  • Arrange the cut crackers on the baking tray. You don't need to leave space between them as they don't spread. Cook for 10-13 minutes or until they are lightly golden and fragrant. I prefer to cook one tray at a time (I have a tiny oven) but what you prefer is up to you.
  • Once cooked, allow the crackers to cool before storing them in an airtight container. They keep really well for at least a week.
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