Paleo Homemade Russian Sukhariki
Crunchy, flavorful, and completely grain-free, this Paleo Homemade Russian Sukhariki recipe is a wholesome twist on the classic Slavic snack. Made with nutrient-rich almond flour, coconut flour, and a blend of savory seasonings like garlic powder, onion powder, and dried herbs, these bite-sized, crispy delights are perfect for dipping, snacking, or enjoying on their own. With a simple two-step baking process, the sukhariki achieve the perfect golden crunch without the need for refined ingredients. Ready in just over an hour, this healthy and satisfying recipe is ideal for those following a Paleo diet or looking for a gluten-free option that doesn't skimp on flavor. Serve these irresistible rusks as a crunchy addition to soups, salads, or charcuterie boards, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 1 teaspoon baking powder (Paleo-friendly)
- 0.5 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried herbs (such as oregano or thyme)
- 3 large eggs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, sea salt, garlic powder, onion powder, and dried herbs. Stir until well mixed.
In a separate bowl, beat the eggs and olive oil together until smooth.
Add the wet ingredients to the dry ingredients and mix well until a dough forms.
Transfer the dough to the prepared baking sheet, spreading it evenly to about a quarter-inch thickness.
Bake in the preheated oven for 20-25 minutes, or until the bread is firm to the touch and lightly golden.
Remove from the oven and let it cool slightly before cutting the bread into small cubes or strips.
Return the cut pieces to the baking sheet, spreading them out evenly.
Reduce the oven temperature to 300°F (150°C) and bake the sukhariki for an additional 25 minutes, or until they are completely dry and crispy, stirring halfway through to ensure even baking.
Allow the sukhariki to cool completely on a wire rack before serving. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 12.6 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 526 mg | 40% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
