YIELD: about 50 crackers | PREP TIME: 10 minutes | COOK TIME: about 15 minutes
• 1 tablespoon extra-virgin olive oil
• 1 large egg
• ¾ cup blanched almond flour
• ½ cup arrowroot starch
• ¼ cup sesame, caraway, black caraway, or poppy seeds, or a combination
• ¼ teaspoon onion flakes
• ½ teaspoon salt
1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the olive oil and egg.
3. Add the almond flour, arrowroot starch, seeds, onion flakes, and salt and mix until the dough comes together. Knead the dough once or twice to make sure that the ingredients are well incorporated.
4. Roll out the dough between two sheets of parchment paper to a thickness of ⅛ inch. Make the dough as rectangular as possible.
5. Discard the top sheet of parchment and use a sharp knife to cut the dough into 1-inch squares. (Make sure to cut all the way through, but do not pull them apart yet.)
6. Slide the bottom sheet of parchment onto a baking sheet. Bake for 8 to 10 minutes, until the crackers begin to brown.
7. Turn the oven temperature down to 325°F and bake for an additional 6 to 8 minutes, until the crackers are crisp and light golden brown.
8. Remove from the oven and allow to cool on the baking sheet before breaking the crackers apart. Store in an airtight container for up to 1 week.
