1 ¼ cups almond flour
¼ cup shelled raw sunflower or pumpkin seeds
1 tbsp ground flaxseeds
½ tsp salt
½ tsp freshly grated lemon zest (optional)
½ tsp freshly ground black pepper
3 tbsp water
• Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
• Place all the ingredients except the water in a food processor; pulse until crumbly. With the motor running, in a steady stream, add the water until the mixture starts to come together.
• Transfer the dough to the prepared baking sheet. Top with another piece of parchment paper, and using a rolling pin, flatten into a ¼ inch thick rectangle. Remove the top sheet of parchment paper and score in 24 squares.
• Bake for 15 minutes, or until the crackers are lightly browned on the edges. Let cool completely and then break into pieces or cut with a knife along the scored lines before serving or storing. Store in a sealed container in the refrigerator for up to 1 week.
Makes 24 crackers; count each cracker as 1 fat.
Recipe courtesy of ‘Eating Clean’ by Amie Valpone