is that almost any spices can be used as flavorings. Use your favorites, and don’t be stingy. For the crackers I made, I used 1 teaspoon of onion powder, 1 teaspoon za’atar, 1/2 teaspoon garlic powder, and 1/2 teaspoon rosemary. Don’t skip the step of blooming the spices in the hot water. It does make a difference in the depth of flavor you’ll get.
Almond Flaxseed Crackers
Ingredients:
- 1 cup almond flour
- 1/2 cup flaxseed, ground
- 1/8 cup hemp hearts
- 1/2 cup boiling water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Spices (of your choice):
- 1/2 to 1 teaspoon: garlic powder, onion powder, za’atar, rosemary, thyme, cumin, smoked paprika, cayenne pepper, etc.
- 2 teaspoons sesame seeds (white, black, or a mix of both)
Directions:
- Preheat oven to 350°F.
- In a medium size bowl, mix together the almond flour, flaxseed, and hemp hearts. Set aside.
- In a glass measuring cup, add the boiling water, the oil, the salt and pepper, and your choice of spices. Set aside for at least 5 minutes to allow the spices to bloom.
- Add the spiced water and oil mixture to the dry ingredients. Add the sesame seeds, and stir to combine all ingredients. Once a dough has formed, allow to rest for 5 minutes. This resting time will allow the dry ingredients to absorb the liquids.
- Divide dough in half. Place half the dough on a cook sheet lined with parchment paper (or sil pat mat). Roll the dough into a rectangle 1/16-inch thick. I use this rolling pin; it is excellent and very easy to use.
- Score the crackers into 1-inch x 1-inch squares. This pizza cutter does an excellent job of this.
- Bake for 15-20 minutes, removing the crackers at the edges as they turn golden brown. Store in an airtight container for up to 7 days.
Yields about 72 crackers.
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