These gluten-free almond flour crackers are so good you will enjoy them alone or topped with a big mound of your favorite topping, whether it is nut butter, a vegan cheese, a hummus, or Sol Canyon Kitchen’s spicy tomato jam.
Add dry ingredients to a bowl: almond flour, flaxseed, salt, pepper & dried oregano & mix well.
Next, add the olive oil & mix thoroughly until the oil is incorporated.
Add the cold water & mix well until it comes together. When it starts to stick together start using your hands so you can feel the dough. It just needs to be pressed together and doesn’t require kneading.
Cut dough in half to roll out 1/2 of the dough at a time, otherwise, it won’t fit on the parchment paper. Using 2 pieces of parchment paper allows you to not use flour and makes it much easier.
Place 1/2 of the dough on the bottom parchment paper. Press into disc & cover with the top sheet of parchment paper.
Begin to roll into a thin sheet. Always roll from center to out and turn after each roll. Continue rolling until it is about 1/8” thick.
Sprinkle seeds on the dough and use a light roll of the rolling pin to push them into the dough.
Remove top parchment paper and cut to the size you desire.
Place on a baking sheet lined with parchment paper.
Re-roll scraps and make the last crackers
Bake 350 for 10 minutes & then flip the crackers over & bake another 8-10 minutes or until golden in color.
Let cool as when completely cool they will become crispy.
Enjoy! Don't eat the whole batch at once even though they are delicious enough to do that!