Crackly thin and sprinkled with a generous helping of almonds, these gluten-free almond lavosh crackers are a wonderful lunchtime treat. They're light and go beautifully with vegan yogurt dips, hummus, and all sorts of Middle Eastern spreads. For an authentically delicious spread, these are a must!
Middle Eastern Lavosh Crackers [Vegan]
- 2 cups gluten-free flour blend
- 1/2 teaspoon xanthan gum or psyllium husk (if your gluten-free flour blend doesn't contain either)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/3 cup olive oil
- 1 flax egg (1 tablespoon ground flaxseeds, plus 3 tablespoons of water)
- 2 tablespoons slivered almonds
- Flax egg wash (1 flax egg mixed with a bit of water)
- Preheat the oven to 350°F. Line two trays with baking parchment. Flour a working area.
- In a bowl, combine flour, salt, and sugar and with a fork, stir to combine. In a separate bowl, combine warm water, oil, and egg and add to the flour mix. Using a fork, mix these until combined fully.
- Knead gently in bowl for about 30 seconds, until dough comes together.
- Lightly flour your working surface. Divide the dough into four pieces. Roll these out with the rolling pin (if you are looking for more uniform, even crackers, cut these into any desired cracker shape - traditional lavosh crackers are bigger, to allow for more scooping). Once you have your desired shapes, sprinkle with slivered almonds and brush with an egg wash.
- Bake until golden in a preheated 350°F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes. If you cooked a whole round, break it into desired pieces as soon as it's cool enough to handle.
- Cool completely and store in an airtight container until ready to serve.