A tasty cracker made at home in minutes…
Recipe: Oven 350F YIELD: 50 + crackers
In a medium mixing bowl
Beat one organic egg together with
1 t. pink Himalayan salt
1/4 t. cayenne pepper
1/2 t. New Mexico red chile
1 T. melted butter OR EVOO
Whisk these well.
Add 2 C. Almond Flour (I like Blue Diamond brand)
Stir all together and press with a rubber spatula until a dough forms, pressing as you go.
Place a piece of parchment on the counter the size of the large sheet pan.
Place dough on the paper and shape into a rectangle.
Place a second piece of parchment over the dough and begin to flatten/roll with a rolling pin.
(Don’t worry about the jagged edges, they bake/taste just fine)
Keep rolling and turning the paper until dough is about 1/4″ thick.
Remove top piece of parchment.
Gently cut the dough into squares using a chef’s knife or pizza wheel.
Poke each cracker with a fork to allow steam out and crisping.
Slide the paper with dough onto a sheet pan and bake 18-20 minutes.
Remove pan from oven and cool crackers on rack 10 minutes.
Crackers will have separated while baking.
Slide the paper onto the cooling rack and cool completely.
Store crackers in a biscuit tin or airtight container at room temperature.
What could be easier?
Gluten free, Keto friendly. Great with soups, salads, omelets, and cheeses.
These crackers are crisp and tasty.
Change up the spices as you desire *.
Options: Press sesame seeds into dough as you roll; I enjoy 1 t. ground dried rosemary & 1 t. NM red chile powder…the variations are endless.
*Just remember to store all your spices in the freezer.
Copyright 2021 by Diane LaSauce All Rights Reserved