I absolutely love these simple and crunchy crackers. They are grain-free, a great builder function, and easy to make. They go great with anything typical for crackers. My favorites... sun butter, hummus, and lately... I use them to scoop my Vegan Sloppy Joes rather than using a bun or gluten-free bread.
Keep this recipe around...it's a great replacement for typical congestor foods!
2 eggs
1/4 cup water
2 Tablespoons oil
1 1/2 cups almond flour
Dash chili powder
Dash paprika
1 Tablespoon nutritional yeast
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
2 teaspoons Italian season (a mix of basil, thyme, oregano, parsley)
1/4 Himalayan salt to sprinkle on top
Mix all together except the Himalayan salt. Mix until well blended.
Lay parchment in an 11 x 17 bar pan, and coat with a light layer of oil.
Spread the mixture thinly onto the oiled parchment lined pan. Bake at 425° until brown and crispy, about 20-25 minutes.
