These delectable little crackers are gluten free, high protein and free from refined oils, but they are full of flavor and crispiness much to everyone’s delight. They are simple to make and require few ingredients. I hope you enjoy them as much as the rest of us have, and I bet you can’t eat just one!
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup sweet brown rice flour *
- 1/2 teas salt
- 1/8 teas garlic granules
- 1/8 teas onion granules
- 1/8 teas savory
- 1/8 teas dill
- 1/8 teas drid lemon peel
- 5 tbsp unsweetened dairy-free milk --I like almond
Instructions
- In a food processor combine all ingredients in the order listed EXCEPT for the milk. Process until well mixed and somewhat blended, but not reduced to nut butter.
- Add the milk while blender is running and mix only until dough is formed.
- Divide dough and lay half on a large piece of parchment, pressing into an oblong shape and patting flat as you spread it out. One half of dough will fill a large cookie sheet with crackers. Cover with a second piece of parchment and roll very thin (1/8th inch) with a rolling pin.
- Peel crackers from parchment and lay on large parchment-lined cookie sheet leaving a good 1/2 inch of space between each cracker. Cover with a sheet of parchment or saran and with pizza roller, roll each cracker to 1/16th inch thick.
- Bake in a preheated oven of 330 degrees for 10-15 minutes. Watch closely as they brown very fast once they begin to get done. To stop them from continuing to cook when you remove them from the oven, carefully pull the sheet of parchment holding the crackers from the cookie sheet and onto a wire rack.
Recipe Notes
*Sweet rice flour is quite different from the more grainy/gritty regular rice flour. The whole-grain sweet rice is not available in my local area, but it is available online. It isn't cheap, but it is used in small amounts so it lasts. Barley flour might have a similar effect, I have not tried it as yet.