1 large free range chicken egg
1/4 tsp sea salt
1 tsp baking powder
1/2 tsp freshly ground black pepper
1 3/4 to 2 cups blanched almond flour
***1 – 2 tsp onion powder or rosemary or garlic or dill or red pepper flakes or any combo of those to make the desired taste of cracker you like. More ideas are below.
Preheat oven to 350 degrees
Whisk egg, salt, pepper and any other spices you desire. Add everything to a food processor as well as the almond flour and mix until incorporated into a dough.
Place dough on parchment paper and roll out to the desired thickness, thinner for a crisper cracker. Use a pizza cutter or decorative wheel to cut into squares. Take a fork and insert a few times into each square to make holes, this adds air and makes crackers more crisp. Sprinkle tops lightly with sea salt, garlic powder or other spices
Bake for approx 14 to 16 minutes until light golden brown. If the edges are a bit more brown, remove the crackers on the edge first and return the others to the oven to brown a bit more on the edges.
Cool completely and transfer to an airtight container. Goes great with my creamy cashew dip!!
A FEW MORE FLAVOR IDEAS:
Add 1/4 tsp mustard powder, a dash of Tabasco, a pinch of cayenne and 1 cup of finely grated cheese for a spicy cheese cracker.
For extra spicy add 1 1/2 tsp curry powder, 1/4 tsp Siracha, Tabasco or Frank’s Red Hot.
For a cinnamon type cracker omit the black pepper and sprinkle a cinnamon-sugar mix over the top of the crackers.