Thursday, February 2, 2012

Primal Crackers Save The Day...again and again and again...

I goofed off yesterday...a lot.
Generally in Ohio February does not look like the picture above. Snow, sleet, and rain are the usual sights when setting foot outdoors, but yesterday was 63 and sunny!
I was a really bad girl cutting out of work early and heading for the park with my little dog Jack, but who could resist that blue sky and warm breeze? Not me.
Sharon Woods is a lovely park with rolling pathways around a fair sized lake. There are also paths that lead to a rocky water way and is where I took my son's senior pictures this fall.
Not bad, if I do say so myself.
The problem was I didn't give myself time to get dinner going, so it was a left over night.
Being newly Primal I try to keep proteins within easy reach for any kid or husband who opens the fridge.
They lack imagination on what to grab that is good for them.
My son wants something to crunch on and my daughter misses her chips and salsa. My husband misses his wheat thins to dip in his Cowboy Caviar *shudder*(that stuff is gross!)
So last night I quickly made up a batch of my Primal crackers, to help satisfy every need.
My husband was able to crunch these up in his 'leftover' chicken soup.
My daughter had Primal crackers and salsa for dinner (teens are weird).
My son had 'leftover' spaghetti squash casserole and used the crackers to dip it up with.
These crackers are always on the counter now, waiting to satisfy a crunchy need, or just a quick snack.

Primal Crackers:

1 cup almond flour (1/2 cup of dry roasted almonds makes 1 cup flour)
1/4 cup coconut flour
1/4 cup ground flax meal
1 egg (if the mix is too dry and not staying together at all, add one more egg)
1/8 cup of olive oil or coconut oil
salt and any other spices you would like (I throw a handful of spices in, makes the flavor amazing)

Preheat the oven to 325 degrees
Mix everything together in a large bowl with a big spoon, then squish it together in a ball with your hands.
Put between parchment paper and roll out to the thickness you desire. (we like them thinner)
Use a pizza cutter to make them into cracker shapes.
Bake on the parchment for 12-14 minutes (ovens vary, so watch them for the crispness you like)

I always make a double batch since they tend to disappear quickly in our house.
Hope your day today is sunny and makes you smile :)


  1. What do you think the fat/carb/protein break down is on these? Could you sub something else for the flax?

    1. Allison, you could most certainly just add more almond flour or even a different nut flour altogether. I have found that 1/2 heaping cup of almonds makes 1 cup of almond flour. You could use pecans or even walnuts if that sounds good to you.
      I am sorry I don't have a good break down of the fat/carb/proteins.
      I personally don't chart those things. My diet is very clean for the most part and I continue to lose weight plus feel great. Again, sorry I could not help on that.
      Thank you so much for looking at the blog and have a great day :)

  2. Any tips for keeping the leftover crackers crispy?

  3. Anne, I have found that letting them cool completely and then covering the bowl with foil works better than anything else.
    The problem is they really don't last long in our house!
    Thanks for reading.

  4. The almond flour that I have is 6 carbs 3 fiber so 3 net carbs per 1/4 cup. I used only almond flour without coconut or flax and they are delicious! Thank you for this recipe!!

  5. The almond flour that I have is 6 carbs 3 fiber so 3 net carbs per 1/4 cup. I used only almond flour without coconut or flax and they are delicious! Thank you for this recipe!!

  6. What's the carb and fibre count? Have you figured that out? Please advise!

  7. I am going to give this recipe a try. Thank you for sharing.

  8. I really needed something crunchy and these hit the spot! I added rosemary, and used them to eat some guacamole and cantina style salsa.