Cracked Pepper Crackers

Traditional, white flour and grain-based crackers are not Paleo-approved, but these almond flour–based goodies are a delightful replacement. These crunchy snacks are super peppery, and they’re a perfect option to serve with pepperoni or a delicious dip, like the Bold Baba Ghanouj. The crushed red peppers and rosemary team up with the black pepper to create a fiery flavor and real mouthwatering crackers filled with crunch!

Yields approximately 20 crackers

• 21⁄2 cups almond flour
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon red pepper flakes, finely ground (a mortar and pestle work well for this process)
• 1 teaspoon dried rosemary, finely chopped
• 1 teaspoon salt
• 1 egg
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 teaspoon raw organic honey
• 1 tablespoon clarified butter, melted

1. Preheat the oven to 350°F. Combine almond flour, black pepper, red pepper flakes, rosemary, and salt in a large mixing bowl. In a separate small mixing bowl, whisk together the egg, olive oil, water, and honey until frothy. Add wet ingredients to dry ingredients bowl, and stir until well blended.
2. Place dough between 2 sheets of parchment paper, and use a rolling pin to roll into a thin sheet, approximately 1⁄8″ thick. Remove top layer of parchment paper. With a pizza cutter, cut away extra dough to make a perfect square. With a marinade brush, coat the top of the dough with the melted clarified butter. Cut dough into small 11⁄2″ squares.
3. Place the dough (still on top of the parchment paper) into the oven and bake for about 10 minutes, until tops start to turn a light golden color. Remove from oven and let cool before serving.