Directions: |
Directions:Preheat the oven to 300°F (150°C).
Throw the water, olive oil, lemon juice, garlic, onion powder, and salt into your blender. Blend just a few seconds, until the garlic is crushed and the liquids are combined. If you’re using a conventional blender, slowly add the almond flour through the lid opening while the machine is running on low. If you’re using a high-speed blender, just add the flour and blend on low until the dough thickens and comes together. Transfer the dough to a mixing bowl and stir in the ground flaxseeds, hemp seeds, and herbs.
Cut four large sheets of parchment paper to fit two large baking sheets. Divide the dough into two balls. Place one ball on a sheet of parchment paper. Place another piece of paper on top and using a rolling pin, gently roll out the dough. Get it as thin as possible, no more than 1/16 inch (1.5mm) thick. (Any thicker and the crackers won’t get crispy.) Remove the top sheet of parchment paper and use a knife or pizza cutter to cut the dough into about 15 (2-inch/5cm) squares. Repeat with the second dough ball using the two remaining sheets of parchment. Place the parchment with the crackers on the baking sheets.
Bake for 8 to 10 minutes and then swap the baking sheets so the top one is on the bottom and vice versa. Bake for another 8 to 10 minutes, until the crackers are pale in the middle and just starting to brown on the edges. Remove from the oven and allow to cool on the baking sheets for about 30 minutes, until the crackers are crisp. |
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Notes: |
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Notes: From The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014.
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