Almond-Poppy Crackers with Ricotta Cheese and Honey

Almond-Poppy Crackers with Ricotta Cheese and Honey

Great source of  protein, calcium, vitamin E, and folic acid, these almond poppy crackers are gluten-free, Paleo, Keto-friendly and super easy to make!

If you have been following my blog for a while, you know by now that one of my biggest passion is baking. Since I was a child I have loved to prepare cookies and cakes for my family and friends. Ever since my gluten sensitivity and my increased awareness of health and nutrition, my diet has become more and more Paleo-based. I say “based” because I am a flexible eater and I don’t like to stick to rigid rules. I, instead, prefer to listen to my body and feed him what he is asking for. It’s called intuitive eating and, to be honest with you, it’s the best thing I could have learnt to do for myself and my mental and physical stability and well-being.

Not having to strictly stick to rigid diet rules which say no to this food or that food, has allowed me to get deeper in touch with my body and to actually learn to listen and understand the small and silent signals he gives me. This is not an easy process, it takes time and trial and errors but in the long-run it pays off by building a healthier and stronger body.



The only rule I follow in my daily diet is to try to stick (at least 80% of the time) to whole and real foods and avoid as much as possible processed and refined products. How do I bake without sugar and flour you might wonder. Well, there are so many healthy options out there which do not involve white flours nor sugars. One of the many are nut based flours and seeds!

They both happen to be used in this super simple gluten-free cracker recipe.  They have an intensely almond flavor which gives these poppy crackers a buttery crispness and makes them perfect as based for cheese and jam spread or also to replace chips for dips!

Ingredients (makes 12 crackers):

  • 1 – 1/4 cup almond flour
  • 1 whole egg white
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp Himalayan salt
  • 1 tbsp poppy seeds
Preheat oven to 180 C of  350 F. In a bowl place  flour, poppy seeds, oil, salt, and egg white.
Mix until all ingredients are combined. The more you will mix the more oil will be released by the almond flour.
Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife.
Bake until golden brown, 12 to 14 minutes and let them cool down on a wire rack.
Ready! I did say they were super easy, didn’t I?
Store the crackers into a Mason jar.
I loved them with a spread of freshly made ricotta cheese and a squeeze of organic honey!
Love
– Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.