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Chardonnay Crackers

chardonnay crackers

These healthy Chardonnay Crackers have a deep, rich and buttery flavor.  They’re great for everyday snacking or as an hors d’œuvre.  I like that they’re high in protein and have good fats (due to the blanched almond flour) and full of antioxidants (in the Grape Seed Flour).  They’re a wonderful recovery snack as well after a good workout!

This isn’t the first recipe I’ve made using Grape Seed Flour from AprèsVin. Earlier this year I posted Chardonnay Grape Seed Flour Chocolate Chip Cookies, Cabernet Cookies and Riesling Biscuits.

Today I present to you Chardonnay Crackers.

Chardonnay Crackers

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  1. In a large bowl, combine dry ingredients
  2. Stir olive oil into dry ingredients
  3. Roll out dough to ¼-inch thickness between 2 pieces of parchment paper
  4. Using a butter knife or a pizza cutter, cut dough into 2 inch squares
  5. Transfer to a parchment lined cookie sheet
  6. Bake at 350° for 8-9 minutes, until just a tad browned on the edges
  7. Serve



*Update: I have added 1 egg to this recipe in order to hold the crackers together.

Thanks everyone for your enthusiasm around the Ball Canning Discovery Kit giveaway! It was so great to hear all of your suggestions for what you would can and do with the kit.  And the winner is….. Tracy!

In Tracy’s comment she said that if she won, she would be preserving tomatoes, and that her kids would want to make pickles. How wonderful!

Thanks to everyone who participated, there were a lot of great ideas. If you haven’t read through the comments on the Cherry Strawberry Ice Cream post already I really encourage you to read about what kinds of foods people would be preserving.  Many thanks to Ball for donating the kit!


           
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July 29, 2010


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12 comments


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12 comments leave a comment

  1. Brandon May @ thehealthyadvocate.com

    I need to get grapeseed flour! I know you have used it in the past, and thought it was such a unique flour. Anything that will bring up the antioxidant power in my super foods is a welcome.

  2. Karl MacPhee @ karlmacphee.com

    Does anyone know what would be a good substitute for the grapeseed flour?

  3. Nancy @ The Sensitive Pantry @ thesensitivepantry.com

    I have some grapeseed flour in my freezer just waiting to be used so I’ll be trying one of your recipes soon. Thanks!

  4. Sarah Schatz - Allergy-Free & GAPS Menu Planners @ heartofcooking.com

    I would love to give this a try. It’s still amazing to me that flour can be made from grape seeds. thanks Elana!

  5. Caroline

    I just made your almond rosemary crackers (which I think are almost identical to these) and was taken aback by how easy and delicious they are. The parchment technique is genius– I was able to get mine super-thin this way. There’s a cracker-making nightmare in my past, so I was reluctant to try making crackers again, but now I am no longer traumatuzed and will be making many more crackers in the future. Thanks!

  6. Judith Jessee

    I made these and they crumbled up. Any advice? Thank you.

  7. Paulette

    I want to make your grape seed flour crackers but don’t have any grape seed flour. I’ve never seen it at our health food store. Hope I can get it in this area. It sounds so delicious. I love homemade cracker. Well, I love all your recipes. Keep them coming. Have a great week.
    Love,
    Spud

  8. Bernadette

    These are so good!! However, mine also crumbled up. What should I do to avoid this from happening again?

  9. Kim Lewis

    I couldn’t get these to come together Followed the recipe to the T, however when I took them out of the oven they crumbled to dust! Please help!! I want to make them again because the spoonfuls of dust that I ate were wonderful!! lol

    • Kim Lewis

      Does anyone respond to these comments?? I would love a response to my question regarding my recipe crumbling to dust but followed the recipe (TWICE) exactly as stated…
      Thanks :o)

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