I’m sure I’ve mentioned this before, I am a big-time snacker–I eat smaller meals for breakfast, lunch, and dinner, and enjoy (mostly) healthy snacks in between. I find that this “grazing” method cuts down on major hunger pangs, the 3pm snooze, and planning in advance for healthy snacks helps me to, well, eat healthy snacks.
These crackers are really versatile. You could make them sweet, savory, or both. I use sesame and caraway in this version, but you could easily make a cinnamon-sugar cracker if you prefer a sweet-salty snack. You could use fennel or cumin in place of the caraway, and throw in some black sesame seeds for some extra color. As long as you keep the proportions relatively the same, you should be find.
You could use almond meal for this recipe, but I find that a finely ground blanched almond flour works the best (I use this one from Nuts.com).
One important thing about these crackers–try to cut the crackers into equal sized pieces because otherwise they bake a little unevenly. With my first batch, I had to put the larger crackers back in for a few extra minutes because they weren’t quite done, but the outer crackers nicely browned and crispy. You also want to bake the crackers until they really are browned around the edges because otherwise they will be stale in texture the next day.