Herbed Almond Crackers
This incredibly popular cracker recipe is one of my favorite snacks to share with people who are gluten-free, egg-free, and dairy-free. They taste amazing and are super easy to make! You can find this recipe and other awesome gluten-free and vegan recipes in my Plant Based Meal Prep Fundamentals Course!
Herbed Almond Crackers
Ingredients:
4 Cups Almond Flour
¾ Cup Tapioca Flour
1 tsp Salt
¼ tsp Baking Soda
1 tsp Dry Thyme
½ tsp Dry Tarragon
¼ tsp Dry Rosemary
1½ oz Oil (EVOO + coconut)
1 Cup Water +1 tsp Rice Vinegar
Directions:
In a large bowl, thoroughly mix dry ingredients using a whisk. Whisk in the oil, then mix in the vinegar water using a spatula.
Preheat the oven to 325F on convection.
Put 1/5th of the dough in between 2 sheets of parchment paper in the shape of a rectangle. Press the dough down with a baking sheet pan then use a rolling pin to roll it out into a rectangle that is slightly smaller than the pan. Remove the top sheet of parchment then slice it into 1 inch squares using a pizza cutter.
Bake the crackers for 21 to 24 minutes, or until lightly golden brown and crispy. Be careful not to burn them. Allow the crackers to cool completely before transferring to and air-tight container. Store on the counter for up to 7 days or in the refrigerator for up to 3 weeks.
