Jan 11, 2022, Updated Feb 16, 2022 Do you have a snack problem? I definitely do! I feel like I am constantly snacking, and it really has to do with me being in the kitchen all the time. On days, when I am not in the kitchen, I don’t snack as much. But on recipe testing days, photoshoot days, I always find myself grabbing a box of cookies or chips. So hard to resist! I have been trying to snack better and so a few months back, I worked on this recipe of Almond Flour Masala Crackers which I am excited to share with you guys. I have made it at least 10 times in the last couple of months and have been feeling a little better about my snacking situation. It’s homemade made without any sugar or oil and without any preservatives. The best part about this recipe is just how easy it is to make. You literally just need to mix everything together which takes a total of 5 minutes. That’s the dough, then you roll and bake it. Baking these crackers takes some time (read more about it below) but the dough itself is a 5-minute job. So, you have no excuses to not make these masala crackers!
Why We Love This Recipe
This is my current favorite snack and there are several reasons why that’s the case!
easy to make with few ingredients! oil-free and sugar-free. vegan and gluten-free. works for different dietary preferences like low-carb, keto as well!
Currently, I have a big jar filled with these crackers. I tested this recipe several times before sharing on the blog and hence the multiple batches. But I am not complaining one bit after all I love myself some crispy, savory snack especially during chai time (which by the way is happening way more often that I would like to admit these days)!
Baked Keto Mathri
Sarvesh says they are like mathri, and in a way yes, they are like mathri because they are flavored with similar spices like ajwain, kasuri methi that we flavor our regular mathri with. So, you can say these are like baked gluten-free mathri or low-carb/keto mathri! This recipe will come in handy if you follow any of these special diets especially during the Indian festive time!
Ingredients
You only need a handful of ingredients to make these Almond Flour Masala Crackers! Almond flour: for this recipe, we need to use fine Almond Flour. Do not use almond meal here which is coarsely ground almonds (with skin). Flaxseed meal: to bind the dough (since there’s no gluten), I have used ground flaxseeds which is known as flaxseed meal. You can buy flaxseed meal at grocery stores or you can also ground whole flaxseeds using a spice grinder (this is what I do). Spices: since these are masala crackers, I have used spices like ajwain (carom seeds), turmeric, kasuri methi (dried fenugreek leaves) to flavor these. You may use spices of your choice.
Baking Time & Thickness of Crackers
The recipe is pretty straight forward. However, you have to be careful about the baking time. It will really depend on the thickness of the crackers. If you don’t bake them for the right amount of time, they will either be not crisp enough (under-baked) or burn (over-baked). When done’ the center of the cracker should not feel soft, it should be firm. Every oven is different, this is what works for me in my oven (and I have tested it several times). So, I am giving you approximate timings, please make adjustment as needed for your oven. Note: the crackers on the edges get done quickly compared to those in the center so you might want to remove them earlier and then continue to bake the ones in the center. 1/6-inch thickness: I have rolled these crackers to 1/6 inch thickness using my rolling pin which comes with these measuring rings making it super easy to roll all the dough evenly. For 1/6-inch thickness, these crackers are perfect anywhere between 30 to 33 minutes mark at 350 F degrees. 1/8-inch thickness: if you roll them 1/8 inch thick, they will likely get done in 25 minutes. 1/4-inch thickness: if you roll them thicker to 1/4 inch thickness, they can take anywhere between 35 to 40 minutes.
Step by Step Instructions
1- To a large bowl, add 1 cup almond flour and 1 tablespoon flaxseed meal. 2- Then add the spices- 1/4 teaspoon each of turmeric and ajwain, 1 teaspoon crushed kasuri methi, 1/8 teaspoon red chili powder (or add more if you prefer spicy). Also add 1/4 + 1/8 teaspoon salt. Stir everything together using a whisk. 3- Now, add 3 tablespoons of water and mix using your hands. 4- Bring everything together, the dough will feel a little wet (not too wet though). Cover the bowl with a plate and let it sit for 5 minutes, this helps in the almond flour and flaxseed meal absorbing the water. Pre-heat oven to 350 F degrees. 5- After 5 minutes, remove the dough from the ball and place it on a sheet of parchment paper. 6- Place another sheet of parchment paper on top of the dough. Then using a rolling pin (I used one which comes with thickness rings which makes it really easy to roll to desired thickness) roll the dough to 1/6 inch thickness. Cut into approx 2 inch squares using a pizza cutter or knife. 7- Lift the parchment paper with the crackers and place onto the baking sheet. 8- Bake at 350 F degrees for 30 to 33 minutes or until the crackers are browned and crispy. The ones at the edges will bake faster (compared to the ones in the center) so you might want to check them at 25 minutes mark and remove them if they are getting too browned. When done, the crackers should be completely crisp, check the center if it feels soft, they need more time. Separate them carefully once cooled. Store in an airtight container at room temperature.
If Crackers Aren’t Crispy Enough
As mentioned, the baking time will depend on the thickness of the crackers. If the crackers aren’t crispy after they have cooled down, put them back in the oven and bake for some more time.
Seasoning Variations
I have used spices like turmeric, ajwain, chili powder to flavor these crackers. You can use other spices as well. Some examples would be:
sesame seeds onion powder garlic powder dried rosemary
You can very well skip the spices and just make plain crackers as well with salt and some herbs.
Storage
These lasts for up to 2 weeks at room temperature in an airtight container. Although they tastes best consumed within a week of being baked.
Serving Suggestions
You can enjoy these masala crackers as such, they are good with chai or coffee. Or you can also enjoy them with dips and sauces like:
peanut butter paneer dip hummus tzatziki cream cheese dip guacamole
They are super versatile and that’s why I am so addicted to these! Hope you will enjoy this recipe as much as I do! If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
title: “Almond Flour Masala Crackers " ShowToc: true date: “2024-10-21” author: “Billie Roach”
Jan 11, 2022, Updated Feb 16, 2022 Do you have a snack problem? I definitely do! I feel like I am constantly snacking, and it really has to do with me being in the kitchen all the time. On days, when I am not in the kitchen, I don’t snack as much. But on recipe testing days, photoshoot days, I always find myself grabbing a box of cookies or chips. So hard to resist! I have been trying to snack better and so a few months back, I worked on this recipe of Almond Flour Masala Crackers which I am excited to share with you guys. I have made it at least 10 times in the last couple of months and have been feeling a little better about my snacking situation. It’s homemade made without any sugar or oil and without any preservatives. The best part about this recipe is just how easy it is to make. You literally just need to mix everything together which takes a total of 5 minutes. That’s the dough, then you roll and bake it. Baking these crackers takes some time (read more about it below) but the dough itself is a 5-minute job. So, you have no excuses to not make these masala crackers!
Why We Love This Recipe
This is my current favorite snack and there are several reasons why that’s the case!
easy to make with few ingredients! oil-free and sugar-free. vegan and gluten-free. works for different dietary preferences like low-carb, keto as well!
Currently, I have a big jar filled with these crackers. I tested this recipe several times before sharing on the blog and hence the multiple batches. But I am not complaining one bit after all I love myself some crispy, savory snack especially during chai time (which by the way is happening way more often that I would like to admit these days)!
Baked Keto Mathri
Sarvesh says they are like mathri, and in a way yes, they are like mathri because they are flavored with similar spices like ajwain, kasuri methi that we flavor our regular mathri with. So, you can say these are like baked gluten-free mathri or low-carb/keto mathri! This recipe will come in handy if you follow any of these special diets especially during the Indian festive time!
Ingredients
You only need a handful of ingredients to make these Almond Flour Masala Crackers! Almond flour: for this recipe, we need to use fine Almond Flour. Do not use almond meal here which is coarsely ground almonds (with skin). Flaxseed meal: to bind the dough (since there’s no gluten), I have used ground flaxseeds which is known as flaxseed meal. You can buy flaxseed meal at grocery stores or you can also ground whole flaxseeds using a spice grinder (this is what I do). Spices: since these are masala crackers, I have used spices like ajwain (carom seeds), turmeric, kasuri methi (dried fenugreek leaves) to flavor these. You may use spices of your choice.
Baking Time & Thickness of Crackers
The recipe is pretty straight forward. However, you have to be careful about the baking time. It will really depend on the thickness of the crackers. If you don’t bake them for the right amount of time, they will either be not crisp enough (under-baked) or burn (over-baked). When done’ the center of the cracker should not feel soft, it should be firm. Every oven is different, this is what works for me in my oven (and I have tested it several times). So, I am giving you approximate timings, please make adjustment as needed for your oven. Note: the crackers on the edges get done quickly compared to those in the center so you might want to remove them earlier and then continue to bake the ones in the center. 1/6-inch thickness: I have rolled these crackers to 1/6 inch thickness using my rolling pin which comes with these measuring rings making it super easy to roll all the dough evenly. For 1/6-inch thickness, these crackers are perfect anywhere between 30 to 33 minutes mark at 350 F degrees. 1/8-inch thickness: if you roll them 1/8 inch thick, they will likely get done in 25 minutes. 1/4-inch thickness: if you roll them thicker to 1/4 inch thickness, they can take anywhere between 35 to 40 minutes.
Step by Step Instructions
1- To a large bowl, add 1 cup almond flour and 1 tablespoon flaxseed meal. 2- Then add the spices- 1/4 teaspoon each of turmeric and ajwain, 1 teaspoon crushed kasuri methi, 1/8 teaspoon red chili powder (or add more if you prefer spicy). Also add 1/4 + 1/8 teaspoon salt. Stir everything together using a whisk. 3- Now, add 3 tablespoons of water and mix using your hands. 4- Bring everything together, the dough will feel a little wet (not too wet though). Cover the bowl with a plate and let it sit for 5 minutes, this helps in the almond flour and flaxseed meal absorbing the water. Pre-heat oven to 350 F degrees. 5- After 5 minutes, remove the dough from the ball and place it on a sheet of parchment paper. 6- Place another sheet of parchment paper on top of the dough. Then using a rolling pin (I used one which comes with thickness rings which makes it really easy to roll to desired thickness) roll the dough to 1/6 inch thickness. Cut into approx 2 inch squares using a pizza cutter or knife. 7- Lift the parchment paper with the crackers and place onto the baking sheet. 8- Bake at 350 F degrees for 30 to 33 minutes or until the crackers are browned and crispy. The ones at the edges will bake faster (compared to the ones in the center) so you might want to check them at 25 minutes mark and remove them if they are getting too browned. When done, the crackers should be completely crisp, check the center if it feels soft, they need more time. Separate them carefully once cooled. Store in an airtight container at room temperature.
If Crackers Aren’t Crispy Enough
As mentioned, the baking time will depend on the thickness of the crackers. If the crackers aren’t crispy after they have cooled down, put them back in the oven and bake for some more time.
Seasoning Variations
I have used spices like turmeric, ajwain, chili powder to flavor these crackers. You can use other spices as well. Some examples would be:
sesame seeds onion powder garlic powder dried rosemary
You can very well skip the spices and just make plain crackers as well with salt and some herbs.
Storage
These lasts for up to 2 weeks at room temperature in an airtight container. Although they tastes best consumed within a week of being baked.
Serving Suggestions
You can enjoy these masala crackers as such, they are good with chai or coffee. Or you can also enjoy them with dips and sauces like:
peanut butter paneer dip hummus tzatziki cream cheese dip guacamole
They are super versatile and that’s why I am so addicted to these! Hope you will enjoy this recipe as much as I do! If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
