Everything Bagel Seasoning Almond Crackers are gluten free and high in protein. These 3 ingredient crunchy crackers are perfect for snacking!
Have you jumped on the everything bagel seasoning bandwagon yet? In case you haven’t heard, the foodie world is currently going crazy for Trader Joe’s “Everything but the Bagel” seasoning blend of sesame seeds, poppy seeds, sea salt, and dried onion and garlic. I’m hearing some stores are limiting how many bottles you can buy and, pardon my French, people are putting that ish on everything! From popcorn to baked potatoes, pasta, and avocado toast, the blend of seasonings literally goes with everything.
Savory, that is. Everything but the Bagel brownies? Not feeling it.
Anyway, lucky for you and me, the seasoning blend is super easy to make at home and is phenomenal when added to an easy, 3 ingredient almond cracker recipe. Oh yeah! These crunchy, nutrient-dense crackers are sturdy and filling, ie perfect for dunking into hearty dips like Sabra Singles of hummus and guacamole.
That said, today’s recipe for Everything Bagel Seasoning Almond Crackers is being sponsored by my good friends at Sabra to showcase their singles containers of hummus, which come in classic and roasted red pepper flavors, and guacamole which come in classic, garden vegetable, and spicy flavors. Because I can’t be the only person whose opened a full-size container of dip only to put it away half gone (or more), right?!
Sabra Singles are conveniently portion controlled for those who have no self control (hi) but they’re also the perfect size to toss into you or your kids’ lunch boxes with the Everything Bagel Seasoning Almond Crackers. Each 2oz hummus single contains 4 grams of plant-based protein, 3 grams of fiber, and 0 grams of sugar.
Lincoln loves that he gets his own little container of dip, and Cameron loves the guacamole, in particular. I toss the guac single into my bag and feed it to him for lunch when we’re out and about. I can’t tell you how handy it is, plus I love that it’s full of healthy fat and fiber. Scroll down for 4 healthy lunch box ideas featuring Sabra Singles that are great for either you or your kids!
But back to these crackers. I was introduced to almond crackers after having to go gluten-free, and honestly I prefer them to anything else. Their crunch and texture is very satisfying, but the crackers can be on the expensive side so I decided to take matters into my own hands and make them myself! Conveniently, the bag of almond flour in my cupboard had a recipe on the back which I added homemade Everything Bagel Seasoning to and was in business.
Everything Bagel Seasoning Almond Crackers come together in 5 minutes and bake in under 15. Speckled with toasty sesame seeds, garlic and onion, they are SO delicious. I love them with hummus, but they’re sturdy enough to hold up to cheese and meat too. Homemade almond flour crackers with your next wine and cheese night, anyone? You domestic goddess, you!
Start by making the Everything Bagel Seasoning. To a jar add: 1 Tablespoon each white and black sesame seeds, 2 Tablespoons poppy seeds, 1-1/2 Tablespoons each dried minced garlic and dried minced onion, plus 3/4 Tablespoon flaky sea salt then stir or shake to combine.
Add 1-1/2 Tablespoons Everything Bagel Seasoning to a large bowl with 1 whisked egg and 1-3/4 cups finely ground almond flour. I really like King Arthur’s finely ground almond flour, though HyVee’s version is a close second (and usually about $5 less!)
Use a fork to mix until crumbly, then use your hands to shape the dough into a ball. Place the ball onto a sheet of parchment paper or a silpat then cover with another sheet of parchment paper and roll as thin as possible – 1/16″ inch or less – the thinner the better! Remove the top piece of parchment paper then use a pizza cutter to trim the dough into a rectangle before slicing into squares.
Transfer the parchment paper with the dough onto a baking sheet then bake for 6 minutes at 350 degrees. Rotate the pan then bake for another 3 minutes. Check the crackers then continue to bake in 1-1/2 minute increments, checking after each increment, or until the crackers are light golden brown. The final time will depend on how thin the crackers were rolled out, but mine usually take 11 minutes. Be sure to not walk away because they go from golden brown to dark brown very quickly.
Remove the parchment paper or silpat from the baking sheet then let the crackers cool completely before dunking into your favorite dip. Store in an airtight container or Ziplock back for 4-5 days. I hope you love these easy, healthy crackers!
Equipment
Ingredients
- 1 large egg
- 1-1/2 Tablespoons Everything Bagel Seasoning
- 1-3/4 cup finely ground almond flour
For the Everything Bagel Seasoning:
- 2 Tablespoons poppy seeds
- 1 Tablespoon black sesame seeds
- 1 Tablespoon white sesame seeds
- 1-1/2 Tablespoons dried minced garlic
- 1-1/2 Tablespoons dried minced onion
- 3/4 Tablespoon flaked sea salt
Directions
- Preheat oven to 350 degrees. Whisk together egg and Everything Bagel Seasoning with a fork in a large bowl then add almond flour and mix until crumbly. Use your hands to bring the dough together into a ball then place onto a piece of parchment paper or a silpat. Place another piece of parchment paper on top then roll dough to 1/16" thick (or as thin as you can get it.) Trim the dough with a pizza cutter to create a rectangle, then slice into squares.
- Transfer parchment paper or silpat to a baking sheet then bake for 6 minutes. Rotate the baking sheet then bake for 3 more minutes. Continue baking, checking every 1-1/2 minutes, until the crackers are light golden brown then transfer the parchment paper or silpat off the baking sheet to cool on the counter. Once completely cool, break crackers apart.
Notes
- Store in an airtight container or Ziplock bag for 4-5 days.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
These are so easy to make and delicious!!!!
Thanks for all of your yummy recipes. I wanted to let you know that I made the everything crackers but adapted them to be nut free so my son can take them to school. I replaced the almond meal with 1 cup of Bob’s One to One flour and 3/4 with milled of oats from Trader Joe’s. I added two eggs and three tablespoons of water to get it to the right consistency. I hope this adaption helps others. Thanks again!!!
Hi, just wondering if you can substitute the almond flour with coconut flour, these look amazing can’t wait to try these :)
Hi Lori! I think you’d need to add an extra egg or two since coconut flour absorbs so much liquid.