ALMOND FLOUR CRACKERS
A light, crisp salty cracker. To use with dips or slight spread of almond butter
Ingredients
- 1 cup Almond Flour
- 1/2 tsp. Sea Salt
- 1 Tbsp. Coconut Oil Melted
- 1 Large Egg
Instructions
- Preheat oven to 350F. Place the almond flour in a medium bowl. In a small bowl, whisk together the egg and coconut oil. Pour the wet mixture onto the almond flour and stir until well combined
- Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough to 1/8 inch thickness, or thinner for crispier cracker.
- Remove the top piece of parchment paper and use a pizza cutter or knife to score the dough into squares, making about 30 small crackers. Evenly sprinkle the crackers with the sea salt.
- Gently transfer the parchment paper to a baking sheet. Bake for 10-12 minutes on the middle rack until the crackers are a light golden brown.
- Allow to cool for 15 minutes before gently separating them. Cool completely before serving.
- Store in an airtight container for 3-5 days in the refrigerator.
Notes
You may add sesame seeds or additional spices to your liking.
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