Grain-Free, Olive, Garlic Crackers

Servings: 6–8
Preparation Time: 10 minutes

Ingredients:

• 2 cups almond flour*
• 1/2 cup green olives, diced
• 1 egg, whisked
• 1 tablespoon coconut oil, melted
• 1/4 teaspoon or more sea salt
• 1/4 teaspoon garlic powder

Directions:

Combine flour, salt, and garlic in a large mixing bowl and add in the olives.

Pour the melted coconut oil and egg over the mixture and stir until combined.

Place the dough on a piece of parchment paper with another piece of parchment placed over top.

Press the dough a bit, and then roll it out with a rolling pin until it’s about 1/4-inch thick.

Using a pizza cutter or sharp knife, cut the crackers into the desired size.

Bake at 350 degrees F for 15–20 minutes or until golden on top.

Store in an airtight container. Glass is my favorite.

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo!
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*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Grain-Free, Beet Crackers

Servings: 4
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw beets, diced
• 2 egg whites*
• 3 tablespoons coconut flour
• 3 tablespoons arrowroot powder
• 1 tablespoon coconut oil**
• 1/2 teaspoon sea salt and any other spices you desire
• sea salt to sprinkle on top

Directions:

Preheat oven to 350 degrees F.

In a food processor, process the beets until they are pureed or close to it.

Add in the remaining ingredients and pulse until combined.

Pour mixture into a pile onto a piece of parchment paper and place an additional piece of parchment over the top.

Roll out the “dough” until about 1/8 inch thick or more for thicker crackers. Sprinkle the top with kosher salt or other salt of choice.

Bake at 350 degrees for 40–50 minutes. As crackers harden, use a knife or pizza cutter to score the crackers into the desired size. Thinner pieces will be done faster; remove those and continue to cook the rest. You can turn off the oven and let the crackers sit in it until they become completely crunchy.

Quick notes:

*I always have extra egg whites, but it may work to use the entire egg. Yolks make things more tender, so you may only need one full egg if you do use the yolk.

**Any oil or grass-fed butter will work here. I used Expeller-Pressed Coconut Oil to avoid coconut flavor. Olive oil would be good along with macadamia nut or walnut oil.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Coconut Flour, Cheese Crackers

Servings: about 32 crackers
Preparation Time: 30 minutes

Ingredients:

• 1/2 cup coconut flour
• 1 egg
• 2 tablespoons grass-fed butter
• 1 1/2 cups shredded cheddar cheese
• pinch salt

Directions:

Preheat oven to 400 degrees.

Using a high-power blender or food processor, blend all ingredients together until they are well combined.

Spread cracker batter over a parchment paper–lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.

Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5–10 minutes.

Recipe and photo submitted by Tiffany, Junction City, OR.

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