3/4 cup almond four
1 tsp coconut flour
1/3 cup tapioca starch (flour)
1 egg OR 1 TBS of ground chia seeds mixed with 3 TBS water ( this is an egg replacer, and also has a wonderful nutritional profile) *chia can be ground using a Vitamix, food processor, spice grinder, or mortar and pestle.
***I have made both versions and prefer the egg version. Using chia is great for an egg free version of the recipe! and still tastes quite good.
1/4 tsp baking soda
1/4 tsp baking powder
pinch of sea salt
2½ tablespoons butter or Ghee softened
1 TBS almond milk
2 teaspoons vanilla extract
2 tablespoons raw honey
Dash of cinnamon
* Optional -I mixed up some Turbinado sugar and cinnamon and sprinkled it on top of the crackers before baking
-Mix all ingridients together well with a wire whisk
-Place bowl in the fridge and allow to chill for 30 min
-Place batter between two pieces of parchment paper on a hard surface
-Roll out quite thin (the thickness a cracker would be)
-Slide the parchment paper onto a cookie sheet
-Remove top layer of paper
-Sprinkle with cinnamon and sugar if you choose
-Use a pizza cutter to cut whatever shape you like for the crackers. I just did small squares (Don't move the crackers once you cut them, you are basically just scoring the dough and making line templates)
- Bake at 350 degrees for 9-11 min
-I went back over the lines with the pizza cutter once they came out of the oven.
-Let them rest and cool 10 min or so befor you move them off the cookie sheet.
-You can also place them in the warm oven for a few hours to make them more crunchy.
Enjoy!
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