Ryan and Collin love these crackers. They keep well in a plastic or glass container for a couple of days so they are good for a school lunch-box snack. Ryan prefers them with a little jelly. The whole foods 360 brand has no sugar or artificial ingredients so I choose that brand most often.
3c blanched almond flour (I get my flour at nutsonline.com)
1/2 c hazelnut flour
1 tsp salt
2 tablespoons grapeseed oil
Tools: Two large cookie cheets (not jelly roll sheets but sheets with no sides or edges)
Pre-heat oven to 350 degrees. Mix the flours and salt in a large bowl. Beat the eggs and the grape- seed oil in a smaller bowl. Mix the wet ingredients into the dry. Mash/stir with silicon spoontula until the dough can be formed by your hands into a ball. Divide the dough onto two large cookie sheets lined with parchment paper. Place another piece of parchment paper the size of the cookie sheet on top of the dough. Roll with rolling pin until the dough is about 1/8 of an inch thick. (If you leave these to thick they will not get crispy when they bake).Trim the dough around the edges with a knife to make the dough rectangular with square edges (well.... the best you can) and use the trimmed dough to add to places where you need more. Once you have two rolled out large rectangles, cut the dough into squares 1 inch by 1 inch with a sharp knife or pizza cutter . Bake 10 to 15 minutes (I usually pull them out at 13 or 14 to make sure they are crispy and SLIGHTLY browned.Cool completely and serve alone or with your favorite topping.
There are more recipes for crackers in the Elana's pantry cookbook and she add fresh herbs like rosemary or sesame seeds or even cheese. Give it a try and make your own flavorful version of a cracker.I might try something spicy next time.