This is my go-to convenience food when I'm following a paleo-type or grain free diet. These crackers are delicious and satisfying with hummus, nut butter or just plain with extra salt. The original recipe is from my mentor, Dr. Nancy Marshall. I have modified it to be egg-free.
- 1 Tablespoon chia seeds
- 3 Tablespoons water
- 2 cups almond flour
- 1/2 teaspoon salt
- sesame seeds
- gomasio or flaked seaweed (optional)
Let the chia seeds soak in water for about 5 minutes or until it forms a gel similar to the consistency of raw egg. Once the gel has formed, mix in the almond flour and salt. Mix with a whisk, fork or your hands until the ingredients are firmed up into a ball.
Turn on the oven to 350 degrees.
Roll the ball out between two sheets of parchment paper until it's very thin- 1/8-1/16 of an inch thick. The edges will be a bit thinner and that's okay. Sprinkle on the sesame seeds and extra salt if you please (and gomasio), and roll out again so they get mushed into the cracker a bit.
Remove the top sheet of parchmont paper and score the crackers with a knife into squares large or small. Bake in the oven at 350 degrees for 15 minutes or until the bottom is lightly browned at the crackers are crispy. Store in an airtight container for up to a week if they last that long!