Hey Folks! We’re excited to welcome back Certified 21DSD Coach Michal Ofer. Michal’s recipe is part of a series of articles contributed by our Certified 21DSD Coaches. Enjoy! – Diane and Team
One of the things my husband missed the most when going Paleo was a crispy, crunchy, salty snack. These savory almond crackers were the perfect substitute.
They are delicious on their own, with your favorite dips, spreads and toppings, or as an accompaniment to your meat and veggie platters (in place of the regular wheat varieties). The mild, nutty flavour makes them a great replacement vehicle for salsa and guacamole. Make a variety of flavours and experiment with my add-ins, or try some of your own!
- 1 cup almond meal
- 3 Tbsp. coconut flour
- 1 heaped Tbsp. almond butter
- 1 egg (or ½ Tbsp. flax meal mixed in 2 Tbsp. water for egg-free option)
- ¼ – ½ tsp. sea salt
- Cracked black pepper (optional)
Add-Ins (use 1 or a combination)
- ½ cup sundried tomatoes packed in olive oil, drained and chopped
- 2-4 cloves roasted garlic
- 2 Tbsp. chopped fresh herbs (basil, rosemary, thyme – individual or a combination)
- ½ cup Kalamata olives, pit removed and chopped
- ½ cup roasted peppers, chopped
- Preheat oven to 350°F.
- Line a tray with baking paper.
- Place the almond meal and coconut flour into a bowl and mix to combine.
- Add the almond butter and egg (or substitute) and stir to combine.
- Add your choice of add-ins, salt and pepper (if using).
- Work the mixture into a dough and shape into a smooth ball (hands work best).
- Place the dough between two sheets of baking paper and roll with a rolling pin until the mixture is approximately 1/4” thick.
- Place the dough onto your prepared tray and score into squares.
- Bake for ten minutes, turning the tray half way through cooking.
- Remove the crackers from the oven and allow to cool slightly.
- Break the crackers along the scored lines and turn them around on the tray so that the outer pieces are now on the inside and return to the oven for a further 10 minutes.
- Remove the crackers from the oven and allow to cool on the tray for 5 minutes before gently moving to a cooling rack.
- Store in an airtight container.
She has always had a love for food, cooking and all things nutrition related. Michal grew up in South Africa where she studied biological sciences and got her degree in Optometry with a minor in holistic nutrition. After some traveling, disguised as learning overseas, Michal immigrated to Canada where she worked in business development and team building. A less than positive experience with the current acute care medical system and ‘Standard American (Canadian) Diet’ whilst trying to overcome a chronic health issue, led Michal on a path to discovering that food truly is our best medicine and that all healing begins in the gut. Once recovered, Michal wanted to help others reach their optimal level of health, wellness and vitality that a real food approach to diet gives. Michal is a nutritional consultant working with individuals looking to improve their general well-being, with a special emphasis on naturally and holistically healing the damage that disordered eating creates in the entire digestive system. When not counseling others or trying to keep up to date with the online world, Michal is an amateur cook, testing her newest food creations on brave volunteers. She can be reached at [email protected] for further insight into moving beyond eating disorders.