Thanks to Neal for this paleo-friendly cracker recipe adapted from Multiply Delicious!
Neal’s comments: “I made a really simple paleo cracker recipe today after doing the CrossFit Total. Super easy and I think these bad boys will help me during my snack blocks (for scooping guacamole, tuna salad, etc). Each recipe makes enough to pack for meals/snacks during the work week when I need lots of prep to make foods easy to eat at the office.”
My only question – why leave out the yolk? I guess I’ll have to try it and find out!
2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons herbs (rosemary, dill, chives – whatever you like)
2 tablespoons water
1 egg white
4 teaspoons bacon fat (melted)
- Preheat oven to 350.
- Combine flour, salt, and herbs in a medium mixing bowl. In a small bowl, whisk the water, egg white, and melted bacon fat. Thoroughly mix the wet ingredients into the dry and stir until dough is stiff, or mix in the food processor until you have a dough ball. Add a bit more water or fat as needed.
- Roll out the dough between 2 sheets of parchment paper to an even thickness of about 1/8 of an inch. Slide onto a baking sheet pan and remove the top piece of parchment. Trim off the rough edges with a pizza cutter or knife, then cut cracker-size squares.
- Bake for 10 minutes then turn off the oven and leave the crackers in for another 10 minutes or until they are golden brown.
- Remove from oven, cool, and dip!