Deb's Paleo Poppy Seed Crackers

These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

These crackers are versatile. They make a lovely stand alone snack or can be topped with anything from cheese and hummus or guacamole!

Ingredients:

1 1/2 cup almond or cashew meal
1/2 cup coconut flour
1/4 cup nutritional yeast
2 pastured eggs
2 tbs. melted coconut or avocado oil
1 tsp. sea salt
4 tbs. dill (or 2 tbs. dried rosemary and 2 tbs. dried oregano and/or a sprinkle of fennel seeds)
4 tbs. poppy seeds (or black sesame seeds)
4 tbs. water

Method:

Preheat the oven to 325. Line two cookie sheets with cooking parchment.

Mix all the ingredients, except for the water, then slowly add the water until you have a firm dough that sticks together...not too wet, not too crumbly.

Use a rolling pin (or a label-free wine bottle if you don't have a rolling pin) to smooth the dough onto the cookie sheets until they are as thin as you like your crackers. With a knife or pizza cutter, score them into the size you want.

Bake 12-15 minutes or until they are just barely browned and crispy. I like to check them at 10 minutes, then every 3 minutes thereafter until they're just the right level of crispiness. Allow them to cool, then lift with a spatula and store in a glass tupperware on the counter (or fridge) for up to a week. Enjoy!