I had no eggs left and no potato chips to dip into my guacamole for lunch so I decided to create a cracker using fresh rosemary from the garden. I added sunflower seeds for a crunch and coconut sugar for sweetness, sprinkled some salt on top and I had myself a sweet and salty cracker to dip with. This was an experiment along the way to see how it would turn out and it they turned out better than I thought they would. This is the first cracker I have made where the dough didn't crack or mess up on me, so I'm very pleased with this recipe. I hope you enjoy them too with your favourite dips or cheese.
2/3 cup of almond flour
2 tbsp of coconut flour
pinch of salt and 1 tsp to sprinkle on top of crackers
1 lime juice
1 tbsp of water, filtered from the fridge
1 tsp of fresh rosemary, diced
1 tbsp of coconut sugar
1/4 cup of raw sunflower seeds
1 tbsp of melted coconut oil
Preheat oven to 350'. In a food processor add the almond flour, coconut flour, salt, coconut sugar, lime juice, water, rosemary and sunflower seeds and process on low until all ingredients are well combined and it starts turning into dough. Add the melted coconut oil last and mix again on low and the dough should start becoming a ball. Take out the dough and scrap any left in the processor and add it to the ball of dough. Place the dough on parchment paper and use another piece of parchment paper to place on top of the dough. Use a rolling pin to roll the dough out into a circle. Mine was not a perfect circle. Do not roll the dough too thin or it will be difficult to place on the baking sheet. Once you have rolled the dough out into a medium thickness use a sharp knife to run lines down and across the dough to make your small squares that will be your crackers. Make them as big as you like but the bigger they are the less crackers you will have. Once you have done this, take a pie slicer or spatula and slide the crackers onto a baking sheet lined with parchment paper. Sprinkle salt on top. Place in the oven for 14 minutes turning the crackers halfway. Each side should be a light golden brown. Let them cool and serve with your dip.
2/3 cup of almond flour
2 tbsp of coconut flour
pinch of salt and 1 tsp to sprinkle on top of crackers
1 lime juice
1 tbsp of water, filtered from the fridge
1 tsp of fresh rosemary, diced
1 tbsp of coconut sugar
1/4 cup of raw sunflower seeds
1 tbsp of melted coconut oil
Preheat oven to 350'. In a food processor add the almond flour, coconut flour, salt, coconut sugar, lime juice, water, rosemary and sunflower seeds and process on low until all ingredients are well combined and it starts turning into dough. Add the melted coconut oil last and mix again on low and the dough should start becoming a ball. Take out the dough and scrap any left in the processor and add it to the ball of dough. Place the dough on parchment paper and use another piece of parchment paper to place on top of the dough. Use a rolling pin to roll the dough out into a circle. Mine was not a perfect circle. Do not roll the dough too thin or it will be difficult to place on the baking sheet. Once you have rolled the dough out into a medium thickness use a sharp knife to run lines down and across the dough to make your small squares that will be your crackers. Make them as big as you like but the bigger they are the less crackers you will have. Once you have done this, take a pie slicer or spatula and slide the crackers onto a baking sheet lined with parchment paper. Sprinkle salt on top. Place in the oven for 14 minutes turning the crackers halfway. Each side should be a light golden brown. Let them cool and serve with your dip.