Almond Flour Crackers

The consistency of these crackers is more like a "normal" cracker than the flax recipe. Plus, the rosemary adds a nice touch.

Ingredients:

• 1 1/2 cups almond flour

• 1/2 cup roasted sliced, chopped or slivered almonds

• 1 egg ( for Vegan, omit and add 1/3 cup water)

• 3 T fresh rosemary or 3/4 tsp (total) dry rosemary, thyme, an/or chives

• 1 tsp sea salt

• 1/4 tsp baking soda

• 1 T ghee or olive oil (it helps the crackers brown nicely)

• 1 T water, just enough to form a ball

• Optional: 1/3 cup currents (adds a little chewy sweetness)

Preheat oven to 350.

1. Mix dry ingredients together in order listed. If using ghee, use a fork and mix it into the dry mix.

2. In a separate bowl, mix wet ingredients (including olive oil if you prefer this)

3. Mix wet into dry and form into a ball.

4. Roll out between 2 pieces of parchment paper to 1/8-1/4" thin.

5. Remove one piece of parchment and cut clean edges. Gather scraps and form into another ball.

6. Roll out the extra on the other piece of parchment, folded in half and keep trimming and rolling out until you have even ends to the dough.

7. Score into 2" squares. or whatever size cracker you prefer.

6. Place crackers (on parchment paper) on cookie sheet, using a scissor to cut away the extra parchment so you can fit the various pieces on the cookie sheet and bake for approximately 12-15 minutes.

7. For even browning, flip and bake at 325 for another 5-7 minutes, or until lightly browned.

8. Crackers will break into pre-scored pieces easily. When cool, store in an airtight container.