I have a new love affair! I have know about it for years, but you could say I have been reawakened to its allure and hotness.
What is it? It is Sriracha! While spending some time this Summer in Michigan, I have been enjoying the artisan movement up here for local, small batch, quality food, and I have found a Detroit made fermented artisan sriracha that is addicting. It is made with sugar in the ingredients, but has no preservatives and is clean. I am on vacation and giving myself a slight bit of leeway with a little bit of local Sriracha. Nom Nom Paleo has a DIY recipe for Sriracha sweetened with honey here that I make when I am home.
I miss the spicy chips and crackers of my junkier, processed food days a decade ago………..gosh a decade doesn’t age you too much does it? Well, definitely not when you are eating nutritious food to fuel your body. So, I decided to get into the kitchen on my vacation and make a spicy sriracha cracker that is grain free, real food and Paleo friendly! They are crunchy and spicy reminding me of a firecracker going off in my mouth, but in a very good way!
With almond flour, honey, flax, thyme, olive oil, good sea salt and of course sriracha, the ingredients are pure and snackable and satisfy my crunchy, spicy snack cravings.
Spicy Fire Crackers
Preheat your oven to 275º degrees.
Set out a parchment lined baking sheet.
1 1/2 Cups Superfine Almond Flour
1/4 Cup Local Honey
3 Tablespoons Sriracha (Nom Nom’s Paleo friendly recipe is here!)
1 Tablespoons of Olive Oil, Coconut Oil or Duck Fat (melt the coconut oil or duck fat if using this fat)
1 Tablespoon Ground Flax
1/2 Teaspoon Ground Thyme
1/2 Teaspoon Sea Salt
Directions: Put all the ingredients into a bowl, whish with a fork until thoroughly combined. Roll between two pieces of parchment paper to 1/4 inch thickness. Score the crackers into small bite sized squares with a pizza wheel.
Bake for 45 minutes in your oven. Cool completely, then break apart on the scores.
That’s it! A delicious, spicy cracker. Enjoy!