The best crackers you haven't had yet. We can't keep them around longer than a couple of days. Paleo, grain-free, gluten-free.
Total time: ~20 minutes
Baking temp: 350°
Serves: … a couple of humans for a couple of days?
¾ cup of almond flour (reco Bob’s Red Mill)
½ cup of cassava flour (reco Otto’s)
¼ cup of flaxseed meal
1 TBSP green banana flour
½ TSP celtic sea salt
1 TBSP chia seeds
1 TBSP hemp heart seeds
1 TSP herb de provence
¼ TSP garlic powder
5-7 cranks of freshly cracked peppercorn (black or rainbow)
Fine grain Himalayan sea salt (reco Red’s)
¼ cup Coconut oil
1 large egg (or 2 egg equivalent of whites only).
Lightly whisk Base ingredients together until the coloring looks evenly distributed. Add Seasoning but feel free to modify to personal preference (as in, I personally like a little more salt and garlic). Mix in wet ingredients with a big spatula or electric mixer, about 10 passes until well-blended.
With an over & under layer of parchment paper (or non-stick baking mat underneath), roll the dough until it is ‘cracker-depth’ (~2 mm), then transfer to the baking sheet. Slice to ‘cracker size’ squares with a pizza roller or sharp knife. Sprinkle with Himalayan sea salt.
Bake for ~12-14 minutes @ 350°. Take out of the oven and shuffle up the squares, bake another ~2 minutes until edges are golden. Disperse onto a cooling rack. NIBBLE*. Enjoy!
*Highly recommend stashing some away for yourself if you don’t live alone ;)