Ingredients
Units
Scale
- 1 1/2 cups blanched almond flour
- 2 tablespoons ground flax seed
- 1 tablespoons fresh rosemary + 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 egg (preferably free-range + local and/or organic)
- 2 teaspoons purified water
Instructions
Preheat the oven to 350. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
Store in the refrigerator up to one week, or at room temperature up to two days.
Notes
- I live in a very dry climate. If you’re in a more humid climate, you may not need to add the 2 teaspoons of water.
- Thin dough (1/8 inch) makes crispier crackers; thicker dough (1/4 inch) makes softer, more chewy crackers.
- I used rosemary and thyme here, but two tablespoons of any combination of fresh finely chopped herbs can be used.
