Almond Crackers
Mary Taylor
ingredients
2 cups almond meal
¼ cup ground flax seeds
¾ teaspoon salt
Pinch of dried chipotle, powdered
¼ cup water
3-4 tablespoons olive oil
directions
Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine the almond meal, flax seed, salt and chipotle. Stir to blend evenly.
Add the water, then toss to distribute evenly. Next, gradually work in the olive oil, adding just enough to make the ingredients into a soft dough.
Roll out the dough between two sheets of parchment paper into a rectangle that is evenly about 1/8 inch thick. Remove the top piece of paper and score the dough into 1-inch squares. Place the prepared crackers on a cookie sheet and bake until very lightly browned on the bottom, about 15 to 20 minutes. Some crackers may brown more quickly than others, so remove them to cool while allowing others to cook completely.
Cool for 10 minutes, then store in an airtight container for up to 10 days.