Almond Flour Crackers

INGREDIENTS:

2 cups of almond flour

1 egg, beaten or 1 flax egg

2 tsp salt

1-2 tbsp of fresh herbs, dried spices, or cheese

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PROCEDURE:

Preheat oven to 375F. In a medium-sized bowl, combine almond flour, egg and salt. Mix with a fork and then your hands until mixture forms a ball. Place the ball in the centre of a large piece of parchment, and then cover with another piece. Press the dough down as much as you can with your hands, and then roll until thin and even, spreading it out to the corners and edges of the parchment. You should have a flat sheet now; the thinner you go, the crispier your crackers will be, but don't go so thin that they just crumble.

Place on a cookie sheet and remove the top layer of parchment. If you want uniform-shaped crackers, score a grid the size of the cracker you want into the dough. For a more artisanal look, you can just break into random pieces after baking. Bake for 12-15 minutes, or until the top starts to turn golden brown. Remove from oven and let cool completely before breaking. These will keep for up to 2 weeks in an airtight container, or you can freeze for 6 months.

These crackers are great with sesame seeds in them, everything bagel seasoning pressed into the top, parmesan cheese stirred in + granulated onion...whatever flavours you love, these crackers are an excellent vehicle for them. I use these crackers on my low carb cheese boards, and clients and students love them! Confession: my boyfriend and I ate the entire batch in one go because they were so good...the next batch I need to practise some restraint.