This is my favourite recipe to make for crackers in a pinch. It is simple with minimal ingredients and they taste delicious. If I am pairing it with a particular dish I will opt the rosemary out depending. The Almond meal I used is from my homemade nut mylks that have been dehydrated then blended into a flour texture. Although if you buy almond flour I created this with almonds that weren’t blanched. Blanched almonds with make the mixture too wet to roll out; decrease the water. When rolling out the crackers you want it to be as thin as possible. The thinker the cracker the softer it will be and more baking time will be needed.
1 cup almond meal (not blanched) – flat
1/4 tsp. baking soda
½ cup hemp seeds
2 tbsp. ground flax seeds
1 tbsp. oil
1/4cup + 1tbsp water
Preheat oven 400F.
Add all ingredients into a mixing bowl.
Place parchment paper onto counter and the dough in the middle.
Roll out using another piece of parchment paper on top with a touch of oil. This will keep the mixture from sticking to the stop piece.
Make very thin and score gently with a knife creating squares, triangles, etc…
Sprinkle additional cracked sea salt before placing them into the oven.
In the oven they go for 10 minutes. Checking frequently as they will be done fast and burning will happen easily.
Let cool and break apart.
Store in air-tight container.