Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour
  • 3/4 cup tapioca flour/starch
  • 1/2 tsp. sea salt
  • 1 tbsp. coconut oil, in liquid state
  • 1 large egg
  • 2 tsp. dried rosemary
  • 1/4 cup nutritional yeast
  • Water - Keep a small amount in a cup that you can measure out by the 1 tbsp. full.

Instruction

  • Mix all ingredients in a mixing bowl EXCEPT for the water. Knead well.
  • If the dough seems crumbly add water, 1 tsp. at a time, kneading well between additions.
  • If you end up adding too much water, simply stir in a tiny bit more tapioca flour (about 1/2 tsp. at a time.)
  • Roll the dough out between two pieces of parchment paper until the dough is about an 1/8 inch in thickness.
  • Cut into squares and transfer the squares to a baking sheet using a spatula. Poking the crackers with a fork is optional and a tiny bit time-consuming, but I did find that they were crunchier when I did this.
  • Bake at 325 F. for approximately 20-30 minutes. They will be hard to the touch (don't burn yourself!) and have a slightly golden tint to them when they are done.
  • Allow to cool completely before eating, or they won't be crunchy.