- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: About 3 dozen crackers
Ingredients
- 1 cup blanched pumpkin flour (90g)
- ¼ cup tapioca starch (30g)
- ¼ cup ground flax (22g)
- ½ tsp salt
- 2 Tbsp water
- 1 Tbsp olive oil
- flaked salt to taste (optional)
Instructions
- Combine almond flour, tapioca starch, ground flax and salt in a medium-sized mixing bowl.
- Mix in water and oil, first with a spatula, then use your hands to knead the dough. You should be able to roll the dough into a ball. If it’s too dry, add a little more water
- Roll the dough between two sheets of parchment paper, into the shape of a rectangle. The crackers should be about ⅛” thick. If the dough is breaking, then knead it some more, and re-roll it between the sheets of parchment
- Use a pizza cutter or sharp knife to cut the cracker dough into 1-inch squares
- Top with flaked salt and press it down so that it stays on the crackers
- Transfer the parchment paper and the crackers onto a baking sheet and bake in the oven at 350 degrees F for 18-20 minutes. The crackers should be slightly browned when done and have a lovely nutty smell
- Remove the crackers from the oven and cool a few minutes on the baking sheet, then separate them and place on a wire cooling rack
- Storage: Cool to room temperature before storing. Place them in a container or baggie and keep at room temperature for up to one week, or the fridge up to one month
