My son eats crackers every day at school for his snack. While this isn’t exactly my first choice when it comes to his mid-morning nutrition—we don’t have a lot of other options here in Argentina. Well, maybe cookies. And if the choice is between cookies and crackers I’ll take the crackers thank you very much. I’ve been searching and searching for a “healthier” cracker to no avail. Apart from boring rice cakes, we can’t find much else here that isn’t loaded with GMOs, sugar and vegetable oils. So last week I took the plunge and made my own. To my surprise, the kids ate them. So I made them again just to be sure and they ATE THEM AGAIN.
If my kids eat something twice it’s blog-worthy!
In this recipe I use almond flour for added protein but you can substitute any flour and they will likely turn out just fine. If you try something new let me know in the comments below!
With two small children running around I have to keep things simple so this recipe is designed to be made quickly. These crackers will turn out thinner and crispier if you use a rolling pin and roll the dough out between 2 pieces of parchment paper. If you have time I suggest you try it. However at this stage of my life I don’t have time for rolling pins so this is the no frills, “get the job done” recipe if you need some healthy crackers for snack today!
(makes about 20 square crackers depending on the size you cut)
1 cup cooked millet (warm), best if you cook millet and use right away when it’s softer.
1 cup almond flour
5 tablespoons ghee, butter or coconut oil (for dairy free), melted.
1/2 teaspoon salt
Pre-heat oven to 350 degrees.
Place the cooked millet and almond flour in a food processor and process until combined. Add the oil and salt and continue to process until combined. The dough won’t necessarily form a ball, but it shouldn’t be soupy. The proportions above should give you something in the middle.
In a prepared 9×12 glass dish (either line it with parchment paper or grease it with butter/oil) spread the mixture with a greased rubber spatula. Try to spread the dough as thinly as possible. Bake for 30-35 minutes until it looks golden brown. Remove from oven and cut into squares (2×2 works well). Let crackers rest a few minutes and they will harden as they cool. Remove carefully with a metal spatula. These crackers will crumble more easily than store bought brands so use caution. Enjoy the buttery yumminess!