Having a good cracker recipe is important. It's often hard to make things with almond flour that allow for a nice "crunch" but these totally do the trick. Great for dips, adult "lunchables", snacking or an addition to a wine and cheese night with friends! Good luck trying to limit yourself to one serving though.
Ingredients:
1/2 cup nutritional yeast (you can find these at most grocery stores, or here)
1 cup almond flour
1/4 tsp. sea salt
3 tbsp. ground flax seeds
1 egg
1 tbsp. melted coconut oil
2 tbsp. apple cider vinegar (or lemon juice)
1/2 packet of ranch seasoning (or your own homemade ranch seasoning)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sweet paprika
Preheat oven to 325.
Mix everything together until well incorporated and it forms a dough.
Roll out to desired thickness between two sheets of parchment paper. (Think slightly thinner than cut-out sugar cookies).
Using a knife, pizza cutter or cookie cutter shapes, cut the dough into desired size squares or shapes you want your crackers to be.
Lay out evenly on a cookie sheet lined with parchment paper. These do not spread as they bake, so they can be fairly close to each other on the pan.
Bake for 22-25 minutes depending on thickness. These will burn very quickly, so keep an eye on them. Flip them about halfway in between cooking time. You want to look for a nice golden color.
Let cool completely on pan. As they cool, the crackers will crisp up. Do not store them until they are 100% cooled off to avoid any moisture ruining the crispness.
Store in an airtight container at room temperature for up to a week.
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