1 Large Egg
1 TBSP Extra Virgin Olive Oil or Coconut Oil
3/4 Cup Almond Flour
1/2 Cup Arrowroot Powder
1/4 Cup Assorted Seeds ( Sesame, Caraway, Poppy, Black Caraway)
1/4 tsp onion flakes
1/2 tsp finely ground sea salt
Pre-Heat oven to 350 degrees.
in a large mixing bowl , beat the egg with the Oil.
Stir in almond flour, arrowroot powder, seeds, onion flakes and salt until dough comes together. Give it a knead or two to make sure it’s well mixed.
Roll out the dough ( I use two pieces of Parchment paper) until you get the proper thickness ( about 1/8 inch thickness. try to make it as close to a rectangle as possible.
Remove the first sheet of Parchment paper and I usually score the dough into 1 inch pieces with a knife.
Slide the Dough and Parchment paper onto the waiting baking sheet and bake off for about 10 to 12 or 13 minutes or just until the crackers start to brown.
remove from oven and cool. once cooled break and keep in airtight container.\