For exciting news - tomorrow starts my Thanksgiving Special!! A complete Thanksgiving Menu, with recipes everyday until Thanksgiving! Cheers!
Onto paleo crackers
1 TBS chia seeds
1 TBS sea salt/herb mix
1 tsp fennel seeds
1 tsp honey
1 TBS oil
½ c cashews
½ c almonds
2 TBS pinenuts
¼ c coconut flour
1 TBS brewers yeast
zest ½ lemon
2-3 cloves garlic
Preheat oven to 375 degrees (F).
In a mini food processor, process the nuts until they are a flour-like consistency. Then add in the coconut flour, brewers yeast, lemon zest and the garlic (I pre-chopped this the first time, but I don’t really think it matters). Pulse to combine.
In a coffee grinder, food mill or mortar/pestle grind up the sea salt, chia and fennel seeds.
Add in the seed and salt mixture to the food processor. Then add in the egg, honey and oil. Again, pulse to combine. You may need to move the mixture to a bowl to completely mix (it’s quite sticky!)
Roll out between two pieces of parchment, on a baking sheet, until an even thickness of ⅛ “ is reached. Remove the top piece of parchment and cut using a pizza cutter. Set timer for 10 minutes and place in oven.
After ten minutes is up, turn off the oven and crack the door, keeping the baking sheet in the oven for an additional 3-5 minutes to dry out the crackers, making sure that they aren’t getting too brown. Separate the crackers and place back in the oven to further dry out ~10-15 more minutes. Enjoy with your favorite dips, make open faced sandwiches, etc!!!