Almond Flax Crackers
Overview of the Recipe
2 c. almond flour
1 c. flax meal (I use a 50:50 mixture of dark and golden)
2 tsp. onion powder
½ tsp. garlic powder
¼ tsp. salt
2 tsp. coarse black pepper (this is the magical ingredient that makes these so good)
2 T. Extra Virgin Olive Oil
2 eggs, beaten (or 3 egg whites if you prefer a crisper cracker)
VARIATIONS: Any herb(s) you like along with onion and garlic powder, any combination of grated cheeses with or without onion/garlic powders, rosemary and onion powder, just onion powder, just garlic powder, onion powder and cayenne, onion powder and smoky chipotle powder and any combination of these things that suits your fancy. I’m looking forward to trying out all these possibilities over time.
DIRECTIONS: Preheat oven to 350º. Line a sided sheet pan with parchment. Mine is 11½ x 17″. Measure all dry ingredients into a large mixing bowl. With a fork, beat in the two eggs and olive oil until the mixture is moist throughout. Crumble the dough evenly over the parchment lined pan. Then, using plastic gloves or baggies on your hands press the dough evenly into the pan, trying to achieve the same thickness throughout. If you have a straight sided glass, you can even roll the dough out for a smoother surface, but this isn’t really necessary. This will take you a few minutes. Score into 48 crackers (8 x 6) with a straight edge knife. Pop into preheated oven and bake for 15-16 minutes. They will brown around the edges of the pan faster and you may have to remove outer crackers as they bake. Don’t over brown as flax products can get a burned taste real fast if over-browned. Cool and break apart along score lines. When thoroughly cool, store in ziploc bag at room temperature.