Recipe by Claudia Curici, Creative In My Kitchen

If you’re just starting out as a lectin-free home cook, you may be delighting in all of the new flavor discoveries you’re making. But sometimes, you want something so crunchy, tasty, and savory — it’s hard to know just where to begin.

If it’s a savory crunch you crave, look no further than these wildly delicious almond-flax crackers with za’atar spices. Not only will you be tempted to snack endlessly, but you’ll enjoy the flavor-packed punch of dried rosemary, ground cumin, sumac, and this recipe’s star: sesame seeds. These crackers will give you that snacky satisfaction.

Serve them as an appetizer or munch on them during an at-home movie night.

These healthy crackers with Middle Eastern flavors are great for travel, for a simple snack, and as a perfect accompaniment to any low lectin dip.

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes about 45 crackers (1 x 11/2 inches [2.5 x 3.8 cm])

Ingredients:

• 1 cup (120 g) finely ground blanched almond flour
• 1/2 cup (56 g) finely ground flaxseed meal
• 1 Tbsp (15 ml) extra-virgin olive oil
• 1/2 to 1 tsp each: dried rosemary, dried thyme, dried oregano, ground cumin, sumac, ground pepper, and pink Himalayan salt or real sea salt
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds (or just use 2 teaspoons of whichever color you have)
• 1/2 cup (120 ml) water

Instructions:

1. Preheat the oven to 350°F (180°C or gas mark 4) and have ready a large sheet pan.
2. In a large bowl, combine the blanched almond flour, flaxseed meal, olive oil, all the spices, and the sesame seeds.
3. Start adding the water spoon by spoon and mix together. The dough will begin to stick together.
4. Place the dough on a piece of parchment paper, press a little with your hands to get a rectangle shape, cover with another piece of parchment paper, and roll slowly with a rolling pin, trying to make as much of a rectangular shape as possible, until the dough has the thickness of a cracker.
5. Slowly remove the top paper, and transfer the bottom paper with the dough to a sheet pan. With a pizza cutter, cut squares or whatever shapes you want (I also made some holes with a fork, just to get fancy).
6. Bake for about 20 minutes, turn the heat off, and leave the crackers in the oven for another 5 minutes. Because thickness and oven temperatures may vary, I recommend you check them frequently after the 12-minute mark. They burn easily, so better safe than sorry. Let cool on the baking sheet.

**This recipe was submitted by Gundry MD Ambassador Claudia Curici of Creative In My Kitchen and has not been tested by the Gundry MD team.