Einkorn Crackers

Einkorn Crackers
Einkorn Crackers

I wanted to see what a little Einkorn flour would do for my best cracker recipe and it definitely makes them crisper.  I also slightly reduced the flax meal and omitted the arrowroot powder totally.   They are still as delicious as ever but a bit crisper in my opinion and my husband’s opinion.  The jockeying around of ingredients from the inspiration cracker (.64 g net carbs) has maintained a .66 g net carb count per cracker.   NOT BAD!  So the “expense” of adding a little Einkorn to this recipe was not detrimental to the stats at all really.  These are clearly not suitable until the grains level of the Atkins Phase 2 OWL carb reintroduction ladder.  FYI:  I order my Einkorn flour from Jovial Foods.

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2 c. almond four, lightly packed

1 c. Einkorn flour

½ c. flax meal

2 tsp. baking powder

1 tsp. salt

1 tsp. onion powder

2 tsp. coarse black pepper

2 T. oat fiber

¼ c. grated Parmesan cheese

3/4 c. tap water

2 T. olive oil

DIRECTIONS:  Line two 11×17 sheet pans with parchment, cut to fit.  I use plastic food-service gloves to press dough into pans.  You can use a third sheet of parchment if you don’t have any or a plastic sandwich bag on your hands.  Preheat oven to 350º.

Stir warm water and olive oil together in a small bowl.  In a large bowl, measure out all the dry ingredients and stir with a fork.  Add the water and oil mixture and stir well with fork to moisten the dough.  It will be clumpy and crumbly.   Divide the dough roughly into two portions and using hands crumble half the dough over each pan.  Press or roll the dough all the way to the edges.  It will seem like it won’t be enough to get it all the way to the edges, but until you do, they aren’t thin enough. Trust me, the dough WILL go to the edges of the pans with effort. With a long-bladed knife, score pressed dough gently into rows of 6 x 8 crackers, or 48 in a pan).  Lift the knife blade slowly to avoid messing up the crackers.  Pop into 350º oven for about 18-20 minutes. Ovens vary.  You don’t want to brown them too much.  I even take out individual crackers early if they are getting too brown.  The ones around the edges brown much faster.  Remove the pans and cool.  Separate into crackers with the same knife you scored them with.   These crisp crackers are better when they are 100% cool, even better on day two.

NUTRITIONAL INFO:     Makes 96 crackers, each contains:

20.1 calories

16.8 g  fat

1.19 g  carbs, .53 g  fiber, .66 g  NET CARBS

.75 g  protein

24.6 mg sodium




7 thoughts on “Einkorn Crackers

  1. Arlene

    Hi. Maybe this means your oven is working again? 🙂 What effect do you think that adding more grated parmesan would have? I love both parmesan and very cheesy crackers. Can’t wait to try this recipe.

    1. No such luck, Arlene. 😦 This was the last thing I baked before it died. I kept adding more time to the crackers because they weren’t getting done and couldn’t figure out why. The last 5 minutes of time just about overcooked them…..thus some were too brown for my liking. I’m sure you could double the Parm without texture change. Bear in mind it will up the nutritional stats, especially the sodium.

  2. Donna Hardin

    One of your recipes with Einkorn flour had Egg Powder Protein — is this the same as Powdered Egg Whites that you can pick up in the Wilton Baking area — bakers use with Royal Icing??

    Also — are you finding results with Einkorn in terms of not raising your blood sugar levels?? Very curious.

    1. Yes, the very same thing if the only ingredient listed is dehydrated egg whites. My results on such a blood glucose test wouldn’t tell you what YOURS would do after eating it anyway. 🙂

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