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1 1/3 cup almond flour (almond meal, FINELY ground almonds)
1 Flax egg (see below) pictured above or 1 organic free range egg
1/4 to 1/2 tsp sea salt or seasoning salt
2/3 cup grated soy/rice/almond "cheese"
2 Tbsp vegetable oil
Prehead oven to 350 F and place a large piece of parchment paper (size of your cookie sheet). Mix dry ingredients. Combine wet ingredients. Mix all together. Place onto parchment. Place another piece of parchment on top (I re-use my parchment a few times) and roll until 1/8" thick or so. Cut into 1 1/2" squares (should be about 28 crackers). Bake at 350°F for 12 to 14 minutes.
Flax Egg: 1 Tbsp ground golden flax whisked with 3 Tbsp of water. Chill in fridge for 15 minutes.
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