Paleo Homemade Russian Sukhariki
Crunchy, flavorful, and completely grain-free, this Paleo Homemade Russian Sukhariki recipe is a health-conscious twist on a beloved Eastern European snack. Made with a nourishing blend of almond and coconut flours, these crispy bread bites are seasoned with garlic, onion, and aromatic dried herbs for a guilt-free indulgence that’s brimming with savory goodness. Perfectly golden and delightfully crunchy, these sukhariki are baked to perfection in two stages, ensuring a dry, satisfying texture without frying. Whether you’re looking for a wholesome snack, a paleo-approved crouton alternative for salads, or something to pair with your favorite dip, this recipe is easy to prepare and Paleo-friendly. Plus, with only 15 minutes of prep time and basic pantry staples, you’ll find it’s both convenient and versatile. Ideal for anyone following a Paleo lifestyle or simply seeking a nutritious snack option, this recipe is the perfect way to enjoy traditional flavors minus the grains.
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
In a separate bowl, beat the eggs and olive oil together until smooth.
Step 4
Add the wet ingredients to the dry ingredients and mix well until a dough forms.
Step 5
Transfer the dough to the prepared baking sheet, spreading it evenly to about a quarter-inch thickness.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the bread is firm to the touch and lightly golden.
Step 7
Remove from the oven and let it cool slightly before cutting the bread into small cubes or strips.
Step 8
Return the cut pieces to the baking sheet, spreading them out evenly.
Step 9
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.
Step 10
Allow the sukhariki to cool completely on a wire rack before serving. Store any leftovers in an airtight container.
Nutrition Facts
| Serving size | (447.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1843.4 |
| Total Fat 147.3g | 0% |
| Saturated Fat 24.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 558mg | 0% |
| Sodium 1932.0mg | 0% |
| Total Carbohydrate 85.7g | 0% |
| Dietary Fiber 45.8g | 0% |
| Total Sugars 12.6g | |
| Protein 72.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 526.1mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 643.3mg | 0% |
Source of Calories