On road trips, we like to snack on crackers, salami, olives, etc. So I like to whip up some of these crunchy treats. We love the toasty onion flavor and the little bit of heat from the black pepper. These crispy crackers are perfect with guacamole too!
CRACKERS
½ cup almond flour
¼ cup coconut flour, sifted
½ tsp granulated onion
¼ tsp sea salt
¼ tsp coarsely ground black pepper
1 egg
1 TBSP coconut oil, melted
3 TBSP chopped fresh chives
TOPS
¼ tsp coarsely ground black pepper
Makes 30 crackers
Preheat your oven to 350°F.
In a medium-sized bowl, whisk together the almond flour, coconut flour, granulated onion, sea salt, and pepper.
Add the egg, and mix well with a hand mixer.
Add the coconut oil and chives. Blend again until well incorporated. The dough will be crumbly but should stick together when squeezed in your hand.
Roll the dough between 2 sheets of parchment paper. You will have to reshape the edges at times with your hands as it cracks. Roll into a small square, and remove the top piece of parchment.
Sprinkle the tops with additional pepper, and press the pepper into the dough with your hands.
Using a sharp knife, cut the dough into bite-sized pieces, and place them, while still on the parchment paper, on a baking sheet.
Bake the crackers for 9 minutes.
Remove the tray from the oven, and carefully pull the crackers apart with a spatula so that they bake more evenly. Bake for another 3-5 minutes or until the centers are cooked and the edges are golden.
Let cool on wire racks, and store in an airtight container.
