These have all the flavor of an everything bagel, but in a crispy cracker! They’re great for a nosh and are the perfect thing for serving with Chopped Liver.
Prep Time: 10 minutes Cook Time: 16–20 minutes Makes: About 50 crackers
1 large egg (more if needed, see Bubbe’s tip)
1 tablespoon (15 ml) extra virgin olive oil
¾ cup (84 g) almond flour
½ cup (64 g) arrowroot powder
¼ cup (56 g) assorted seeds, such as sesame, caraway, black caraway, poppy
¼ teaspoon onion flakes
½ teaspoon finely ground sea salt
Preheat the oven to 350°F (177°C).
In a large mixing bowl, beat the egg with the olive oil.
Stir in the almond flour, arrowroot powder, seeds, onion flakes and salt until the dough comes together. Give it a knead or two to make sure it’s well incorporated.
Roll out the dough between two sheets of parchment paper to a thickness of about ⅛ inch (3 mm). Try to get it as close to a rectangle as possible. Remove the top sheet of parchment paper.
With a sharp knife, cut the dough into 1-inch (2.5-cm) squares.
Slide the bottom sheet of parchment paper and dough onto a baking sheet and bake for 10–12 minutes or until the crackers begin to brown.
Turn the heat down to 325°F (163°C) and bake for an additional 6–8 minutes, or until the crackers are crisp and light golden brown.
Remove the crackers from the oven and allow them to cool before breaking apart.
Store the crackers in an airtight container.
Bubbe’s tip: Is your dough a little crumbly? Don’t plotz! Beat another egg and add a little bit at a time until the dough comes together into a kneadable ball.