Sorghum Almond Crackers

Sorghum Almond Crackers

Nutty sorghum flour and ground almonds bake into thin, crisp crackers with a toasty crunch.

Total 45 min Makes 48 crackers Calories 142/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These gluten-free crackers combine sorghum flour and almond meal for a nutty, slightly sweet base that bakes up thin and crisp. A touch of olive oil and sea salt rounds out the flavor, making them a sturdy match for cheese, dips, or hummus. They keep well in an airtight container, making them a practical make-ahead snack.

Ingredients

  • 1 cup sorghum flour
  • 1 cup almond meal
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 cup sliced almonds, finely chopped
  • 3 tablespoons olive oil
  • 1/3 cup water, plus more as needed
  • 1 teaspoon honey
  • 1 flaky sea salt, for topping

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. In a large bowl, whisk together the sorghum flour, almond meal, sea salt, baking powder, and chopped sliced almonds.

  3. Add the olive oil, water, and honey to the dry ingredients and stir until a cohesive dough forms, adding an extra tablespoon of water if the dough feels dry.

  4. Divide the dough in half. Place one portion between two sheets of parchment paper and roll out to about 1/8 inch thickness.

  5. Peel off the top parchment and transfer the rolled dough to a prepared baking sheet. Cut into 2-inch squares or desired shapes using a knife or pizza cutter, leaving pieces in place.

  6. Sprinkle the surface with flaky sea salt and repeat rolling and cutting with the second portion of dough on the other baking sheet.

  7. Bake until the edges are golden brown and crisp, 18 to 20 minutes, rotating the pans halfway through.

  8. Let the crackers cool completely on the baking sheets before breaking apart along the scored lines.

Rate this recipe

★ 3.3 (1)

Sorghum Almond Crackers

These gluten-free crackers combine sorghum flour and almond meal for a nutty, slightly sweet base that bakes up thin and crisp. A touch of olive oil and sea salt rounds out the flavor, making them a sturdy match for cheese, dips, or hummus. They keep well in an airtight container, making them a practical make-ahead snack.

45 min 48 crackers 142 cal

Ingredients

  • 1 cup sorghum flour
  • 1 cup almond meal
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 cup sliced almonds, finely chopped
  • 3 tablespoons olive oil
  • 1/3 cup water, plus more as needed
  • 1 teaspoon honey
  • 1 flaky sea salt, for topping

Method

  1. 1

    Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. 2

    In a large bowl, whisk together the sorghum flour, almond meal, sea salt, baking powder, and chopped sliced almonds.

  3. 3

    Add the olive oil, water, and honey to the dry ingredients and stir until a cohesive dough forms, adding an extra tablespoon of water if the dough feels dry.

  4. 4

    Divide the dough in half. Place one portion between two sheets of parchment paper and roll out to about 1/8 inch thickness.

  5. 5

    Peel off the top parchment and transfer the rolled dough to a prepared baking sheet. Cut into 2-inch squares or desired shapes using a knife or pizza cutter, leaving pieces in place.

  6. 6

    Sprinkle the surface with flaky sea salt and repeat rolling and cutting with the second portion of dough on the other baking sheet.

  7. 7

    Bake until the edges are golden brown and crisp, 18 to 20 minutes, rotating the pans halfway through.

  8. 8

    Let the crackers cool completely on the baking sheets before breaking apart along the scored lines.