Low carb crackers
|2 cup||almond flour|
|2||eggs — large|
|1 tsp||pink himalayan salt — (or unrefined sea salt)|
Whisk the two eggs lightly with a fork and mix with the almond flour in a medium bowl making sure the eggs cover all of the almond flour. You don’t have to knead the dough.
Divide into 4 batches and add spices to each batch, just mixing it through gently (see notes below on flavoring). This step is optional, you can just bake plain crackers or make the whole batch one flavor.
Roll into a sausage shape and cover with cling film and let the dough rest for 1 -2 hours.
Pre-heat oven to 160 degrees Celsius.
Cut the dough sausage into slices and sprinkle with a little more salt. Place on a greased (coconut oil, or olive oil) cookie sheet and bake for 10 – 15 minutes until golden brown.
Allow to cool. The crackers will be crunchy after cooling down. Store in a cool dry place.
Add 1 tsp Chilli flakes that has been crushed down a little further in a mortar and pestle.
1 tsp dried Rosemary
1 tsp Flaxseed and 1 tsp Sesame seeds
Batch #4 (Not Paleo friendly)
2 tbsp finely grated matured cheddar cheese and 1 tsp finely chopped fresh spring onion
Reprinted with permission of Daily Dose of Fresh