Nothing describes our family more than a good cracker. We are obsessed with savory gluten-free crackers for both snacking and adding to meals. I can’t begin to tell you how many boxes we consume in a week! They’re not only the perfect serving of whole grains and fiber but they’re so easy to pack into a lunch for kids, serve with a dip for a light appetizer, or sprinkle over a bowl of soup or a salad for a little extra crunch.
Although I’ve tried tons of store-bought versions there’s no better cracker than a homemade one. The fact that you know what is going into them and can carefully hand select your ingredients is key to ensuring optimum nutrition. Even though these crackers may be simple they provide the best of the best when it comes to ingredients.
And of course you can’t go wrong with an equally as delicious and nutritious dip!
Let me break it down for you…
Olive oil is the key to these crackers. Not only does it help them to achieve their crispiness but it packs in some pretty substantial benefits as well. ‘Olive oil and the Mediterranean diet have been shown to reduce the risk of diabetes, dementia, cancer, and heart disease. The American Heart Association recommends olive oil, which is a healthy monounsaturated fat, as an important ingredient in a healthy-heart diet. Other health benefits arise from olives’ abundant phytonutrients, which are naturally occurring antioxidants that promote a healthy immune system and reduce inflammation during digestion.’ – The Furies Olive Oil
As someone who is always seeking to create recipes as nutrient dense as possible I was so excited to partner with The Furies Olive Oil. Not only does it provide the most authentic flavor but their mission to create a product that is both nutritious and sustainable is unlike any other. From their zero-waste model with by products used to make soaps, pits and pomace used for heating pellets for green alternative energy to their eco-friendly BPA-free tin cans it was a no-brainer to find ways of incorporating this oil into every and any recipe that I could. Although it may be an often overlooked ingredient when it comes to cooking, I can tell you that it shouldn’t be! This certified organic, unfiltered oil is never blended to retain the highest levels of antioxidants and polyphenols. Whether you’re using it for sautéing veggies, making your own dressing, adding a savory twist to baking, or drizzling over your meal for a quick burst of flavor it is just as critical to use the best of the best as you would any other ingredient in a meal.
See for yourself! Give this small batch organic oil a try and get a discount at checkout!
Then make these recipes below for the perfect nutrient-packed snack!
Almond and Flax Crackers
Author: The Hungry Happy Mama
Yields: about 40 crackers
Prep time: 10 minutes
Bake time: 20-25 minutes
- 1 c fine ground almond flour (not meal)
- 1 tbsp flax meal
- 1/2 tsp sea salt
- 2 tbsp water
- 1 tbsp olive oil
- flaky sea salt for topping (optional)
- Preheat your oven to 350F.
- Combine the almond flour, flax, and sea salt in a bowl.
- Add in the water and oil and mix until you achieve a dough-like consistency (moldable but not sticky).
- Using a flat surface, place the dough onto a piece of parchment and then place an additional piece of parchment on top. Using a rolling pin roll out the dough to 1/8 inch thickness. You want the dough thin and even to ensure consistent baking and crispiness.
- Remove the top parchment, and using either a sharp knife or pastry cutter, cut out the crackers in 1/2 inch to a 1 inch squares. You can also poke a small hole in the middle for aesthetic purposes.
- Sprinkle with flaky sea salt, if using, and gently press the salt into the crackers to ensure it sticks.
- Slide the parchment onto a baking sheet and it place in the oven for 20-25 minutes. Note: Watch them very carefully as oven temps can vary and may cook faster than expected. Also keep an eye on the outer edges since they will bake a bit faster than the center in which case you can remove the outer edge crackers once they are golden and continues to bake the rest.
- Allow the crackers to cool on a wire rack before serving.
Storing: crackers will keep best for up to 4 days in an airtight container.
Spinach Yogurt Dip
Author: The Hungry Happy Mama
Yields: 1/2 cup
Prep time: 5 minutes
- 1 c plain low fat greek yogurt
- 1/2 c baby spinach (I don’t suggest frozen as it will add too much moisture)
- 1/4 c reduced fat sour cream
- 1/4 c parmesan
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 tsp onion powder
- sea salt and pepper to taste
- Combine all of the ingredients in a high powered blender or food processor and pulse to combine.
- Pour the dip into a small serving dish and serve chilled along with the crackers (and/or veggies, too!).
Storing: dip will keep for up to 3 days in an airtight container in the fridge