These. Were. So. Good. And easy too! I made a ton and only have a few left. To go with it, I made a Thai Guacamole. NOM NOM NOM. That recipe up next.
I got this one from the queen of baking and awesomeness, Elana of Elana’s Pantry. I modified it to have less almond flour…check it out.
- 2 Cups blanched almond flour
- 1 Cup flax meal
- 1 Cup pecans, coarsely chopped
- 1.5 tbsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 3 large eggs
- 1 tsp lemon zest
Preheat the oven to 350. Set aside two large baking sheets. Cut three pieces of parchment paper to the size of the baking sheet.
In a large bowl, combine the almond flour through the cumin. In a medium bowl, whisk together oil, eggs and zest.. Pour wet into dry and mix well.
Divide dough into two pieces. Place one piece inbetween two pieces of parchment paper and roll to 1/16 thickness. Remove the top piece of parchment and do again with the other piece of dough.
Move each piece of rolled out crackers on the parchment paper to each cookie sheet. Grab a pizza cutter and cut into the cracker size you want.
Bake for 12-15 minutes, until lightly golden. Let crackers cool for 30 minutes on baking sheet, then serve.