I am so excited to share Paleo Cilantro Crackers from a brand new Paleo cookbook, Mediterranean Paleo Cooking by Caitlin Weeks, Nabil Boumrar and Diane Sanfilippo with you. This book is just stunning! The photography is brilliant and the recipes are delicious and innovative. Of course, I love the Mediterranean flair. There are so many recipes similar to the ones I grew up with in this book.
Nabil, Caitlin’s husband is a professional chef and offers cooking tips all throughout the book. Caitlin and Diane bring their knowledge as nutritionist to the table and share an incredible amount of helpful information about improving our health with diet. They accomodate so many different lifestyles within this one book.
Mediterranean Paleo Cooking offers…
Nut-free: 152 recipes
Egg-Free: 129 recipes
SCD/GAPS: 159 recipes
Lower Carb: 158 recipes
The authors are so kind to not only let me share these Paleo crackers with you, they are also offering a free 90 page preview of their book here.
They are also on a book tour right now. I am excited to catch them in San Francisco on Saturday. If you’ll be there, come say hi! You can check this link for their full schedule.
Want to buy this gorgeous book for your own kitchen? Or for a friend’s?
Many people on a low-carb or Paleo diet complain about missing crunchy foods. These crisp crackers will bring back the warm memories of wheat crackers without the guilt or digestive upset. They are wonderful with Baba Ghanoush or Roasted Garlic Cauliflower Hummus. Both of these recipes can be found in Mediterranean Paleo Cooking!
prep time: 15 minutes | cook time: 15 minutes | serves: 4
2 cups blanched almond flour (I use this kind)
1 tablespoon tapioca flour (I use this kind)
fine sea salt and ground black pepper
2 tablespoons chopped fresh cilantro
2 large eggs, beaten
2 tablespoons tahini (sesame seed paste) (I use this kind)
1 tablespoon olive oil (my favorite olive oil)
- Preheat the oven to 350°F.
- Mix together the almond flour, tapioca flour, and a pinch of salt and pepper in a large mixing bowl.
- Mix the cilantro, eggs, tahini, and olive oil in another bowl. Pour the wet ingredients into the flour mixture and mix thoroughly.
- Form the dough into a ball with your hands, put the ball on a large piece of parchment paper, and cover with another large sheet of parchment paper.
- Roll out the dough until it is about 1/8 inch thick.
- Remove the top parchment paper and cut the dough into 1-by-1-inch squares with a sharp knife.
- Leaving the dough on the parchment paper, transfer it to a baking sheet and bake for 15 to 18 minutes, until golden brown.
- Let the crackers cool for 5 minutes, then carefully separate the squares. Store in an airtight container for 3 to 5 days.
These crackers do not have preservatives that keep other crackers crispy for many days. Reheat them in a toaster oven to bring back the crunch.
Cilantro is full of polyphenols and other antioxidants that help keep us looking and feeling young. This potent herb also helps remove the heavy metals that we’re all exposed to on a daily basis from the environment.