Healthy/ Paleo - whole30/ Recipes

Herb crackers – Whole30 snack

Italian herbal crackers Whole30 approved | insimoneskitchen.com

While on the whole30 we’re not supposed to eat any snack or junkfood. So not even paleo approved hamburgers or pizza. The first time that we were doing the whole30 I kind of missed that fact and I than made a delicious cauliflower pizza. The reasoning behind the ‘no-go’ is that you have to get rid of the need or craving for junkfood and if you’re just going to substitute your junkfood with paleo junkfood, the message might not get across in your brain. 🙂 I can understand the reasoning behind it but in my cauliflower pizza situation I argued that I don’t really like regular pizza, so it wasn’t a junkfood for me.. But anyway, I am not sharing a paleo pizza with you today.

Herbal crackers | insimoneskitchen.com

I had to think of this recipe when I received a tweet from @style030 if I happened to have any recipes for snacks. And the first thing that came to mind where these delicious crackers. I made them last year when I was taking photos for the cookbook of Marjolein Dubbers which is called  ‘Clever Snacks’  (in Dutch) . I had some doubt about snacks with almond meal but even Tom liked it and ate most of them… 😉 Ideal also for taking with you on the road. They taste pretty good without anything on them, but you can eat them with sundried tomatoes or the tapenade I used here from  Lampascioni onions… It makes me hungry just looking at these photos!.

Crackers with Italian herbs

Ingredients:

  • 200 gr almond flour ( or another nut flour of your choice)
  • 2 tbsp dried Italian herbs
  • a good amount of Keltic seasalt or regular seasalt
  • pepper
  • 2 tbsp olive oil
  • 4 tbsp of water

Directions:

  1. Preheat the oven to 150 C
  2. Put all dry ingredients together in a bowl and stir together well.
  3. In a separate bowl add the oliveoil and the water and mix this well, preferably with a mixer of some sort. Add this to the dry ingredients and knead it to a firm doughball.
  4. Put a piece of bakingpaper on your kitchen top and put the dough on top. Add another sheet of baking paper on top and use a rolling pin to roll out to about 3 mm thickness.
  5. Remove the top part, slide it onto a baking tray and with a sharp knife cut squares of about 5 m in the dough.
  6. Bake in the preheated oven for about 15-20 minutes. Pay close attention as it can suddenly go very fast. The crackers will be done if they have brown edges

Recipe by Marjolein Dubbers

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15 Comments

  • Reply
    Magda
    July 19, 2014 at 12:21 pm

    They look great Simone. yesterday I was looking into Green Kitchen Stories – http://www.greenkitchenstories.com/gluten-free-nut-crackers/ it looks like crackers time 🙂
    Not every junk food is your junk food. I totally agree with your thinking behind pizza.

  • Reply
    John@Kitchen Riffs
    July 19, 2014 at 4:49 pm

    We use almond flour quite a bit, but never thought to make crackers with it. But we will. 😉 Good recipe — thanks.

  • Reply
    Judy @Savoring Today
    July 19, 2014 at 5:20 pm

    My daughter has been following the Whole30 plan for the last three weeks and we were just talking about their idea of changing relationship with food–especial junk food. Though restrictive, It seems like a good plan for someone needing a “reset” in their life as it relates to food.
    I am saving this recipe to make in a couple of weeks for a wine & cheese night we are hosting — they sound perfect. Thanks for the recipe. 🙂

    • Reply
      Simone van den Berg
      July 20, 2014 at 2:09 pm

      O how interesting that your daughter is doing the whole30 too. Yes it is quite restrictive which I found out yesterday too when we had a wedding to attend and it was not easy (and I failed too..) keeping to the program but definitely good for a reset. We’re not planning to eat like this forever, thank goodness!

  • Reply
    Asha
    July 19, 2014 at 5:41 pm

    Simone! I LOVE this recipe! Just in time too. I have a boat load of almond pulp sitting in the fridge and i can’t wheat anymore. Super thrilled to making this for snacking!!!!!!

    • Reply
      Simone van den Berg
      July 20, 2014 at 2:08 pm

      Cool Asha! I am planning on making almond milk next week too so this will indeed be perfect to use for that!

  • Reply
    Alanna Kellogg
    July 20, 2014 at 10:15 pm

    Hi Simone,

    I am much enjoying your Whole30 experience — and just now pulled a batch of your almond crackers out of the oven. I was surprised that the dough so easy to manage, no trouble in the least. I don’t keep crackers around anymore so it will be nice to make a small batch at the last moment.

    PS On a sad note, my heart reaches for the people of the Netherlands who have lost so many to this senseless attack on the Malaysian plane. You have been much in my thoughts since learning the news. Be well …

    • Reply
      Simone van den Berg
      July 28, 2014 at 12:46 pm

      Thanks so much for your kind words Alanna… Yes, it’s been a shock throughout the nation here and it’s still something on our minds every single day.. It is senseless and ridiculous…

  • Reply
    Thalia @ butter and brioche
    July 21, 2014 at 6:25 am

    another great recipe simone.. these look divine. definitely will be recreating the recipe in my kitchen. thanks!

  • Reply
    Rosa
    July 22, 2014 at 10:20 am

    Great crackers and flavor. Perfect with some fresh cheese.

    Cheers,

    Rosa

  • Reply
    La Cuisine d'Helene
    July 22, 2014 at 11:25 pm

    These crackers would be delicious with the vegetarian pâté I just made.

  • Reply
    Terra
    July 24, 2014 at 12:24 am

    I think this cracker recipe sounds better than store bought crackers. They look light and crisp! Yum, Hugs, Terra

  • Reply
    Laura (Tutti Dolci)
    August 21, 2014 at 10:41 pm

    These herb crackers are the perfect bite, love your topping suggestions!

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