Going Crackers

These cracker recipes are gluten free and  made with almond flour.  As well as being healthy, they are easy to make and quite enjoyable as gifts or to bring to gatherings.
Cheddar Cheese Crackers - taste like Cheez-Its without the indulging calories.  Just as good on their own as with dips, they are high in protein.   (Makes 60 crackers)
2 1/2 C almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 C freshly grated cheddar cheese
3 Tbsp grapeseed oil
2 large eggs
Preheat oven to 350.  Taking 2 large baking sheets, cut 3 pieces parchment paper into size of pans. 
In large bowl, combine flour, salt, baking soda, and cheese.  In small bowl, whisk together grapeseed oil and eggs.  Stir wet ingredients into flour mixture until thoroughly combined.
Divide dough into 2 pieces.  Place one piece between 2 pieces of parchment and role out to 1/16 inch thickness.  Remove the top parchment and transfer mix and lower parchment to baking sheet.  Repeat for second baking sheet with other piece of dough.  Cut dough into 2-inch squares with a knife or pizza cutter.
Bake for 12 to 15 minutes, until lightly golden.  Let cool for 30 minutes, then serve or break into squares and put into airtight container in your refrigerator. 
Herb Crackers
These are great dipped in hummus or any of your favorite dips.  (Makes 60 crackers)
3 1/2 C almond flour
1 tsp sea salt
2 Tbsp each finely chopped rosemary and thyme
2 Tbsp grapeseed oil
2 large eggs
Preheat oven to 350.  Taking 2 large baking sheets,  cut 3 pieces parchment paper into size of pans.
In large bowl combine flour, salt, rosemary and thyme.  In small bowl whisk together oil and eggs.  Stir wet ingredients into flour mixture until thoroughly combined.
Divide dough into 2 pieces and follow directions for crackers above to roll out and place on parchment onto baking sheets.  Cut into 2-inch or whatever size crackers you like.
Bake 12 to 15 minutes, until lightly golden.  Let cool for 30 minutes, then serve or break into squares and put into airtight container in refrigerator.
Pumpkin-Flax Crackers
These crackers are full of Omega 3s   (makes 60 crackers)
2 C almond Flour
2 tsp sea salt
1 C ground flax meal
1 C sesame seeds
1 C pumpkin seeds
1 Tbsp Herbs de Provence (or other herbal blend you like)
3 Tbsp grapeseed oil
3 large eggs
Preheat oven to 350.  Taking 2 large baking sheets, cut 3 pieces parchment paper into size of pans.
In large bowl combine flour, salt, flax meal, seeds, and herbs.  In medium bowl whisk together oil and eggs.  Stir wet ingredients into flour mixture until thoroughly blended.
Divide dough into 2 pieces and follow directions for crackers above to roll out and place on parchment onto baking sheets.  Cut into 2-inch or whatever size crackers you like.
Bake 12-15 minutes, until lightly golden.  Let cool for 30 minutes, then serve or break into squares and put into airtight container in refrigerator.