Basic Paleo Almond Flour Crackers
1 3/4 C Almond Meal Flour (I use Bob's Red Mill)
2 unpasteurized eggs (or egg replacement, the recipe with the egg
replacement will make really fragile cookies. They are delicious and just
melt in your mouth, they just don't travel well:) )
2 T organic olive oil
Celtic Sea Salt
Fresh or dried herbs of choice (I used fresh rosemary and ground it with my
mortar and pestle which releases all of the wonderful essential oils that
chopping just doesn't do for Rosemary).
Preheat oven to 325 degrees F. Mix together almond meal, olive oil and
beaten egg whites or egg replacement, this will make a crumbly mix that
shapes quickly into a ball. Roll between two sheets of parchment paper,
sprinkling with herbs after just starting to flatten dough. Continue to
roll to desired thickness.
Thin crackers will get crisp sooner than thicker crackers and will be more
delicate. Remove top layer of parchment paper before baking. Sprinkle with
sea salt and additional herbs if you'd like. I pressed my grater spikes
into the dough for a little texture.
Bake 10-12 minutes or until light, golden and dry to the touch. Remove from
the oven and cut while hot. Cool completely, then move to an airtight
container or domed cake plate to keep crisp and fresh.
From: Pure Home and Body
Pure Home and Body