Ooh these came out good!!
I used basic cracker recipe proportions but subbed just about…everything.
This was the first time I made these in the oven and not my dehydrator. I definitely left them thicker than I should have and I think it caused them to get a bit soft the next day. Still tasty as hell but next time I’ll roll the dough thinner.
1/2 c almond meal
3/4 c GF flour (I like bobs red mill)
2 T nutritional yeast
1/2 t salt
2 T ground flax
2 T sesame seeds
1/2 t garlic powder
1/2 t dried thyme
1/4 t baking soda
1/3 c water, plus a few extra tablespoons
4 T olive oil
Heat oven to 350 degrees F.
Combine all dry ingredients in a large mixing bowl.
Add the 1/3 c water and 4 T oil and mix with your hands until everything starts to get dough-y.
I had to add a few extra T of water and another T of oil until I was happy with the consistency. You want to be able to roll everything into a nice big ball of dough and have it stick together, not be too crumbly.
Line a baking sheet with parchment paper.
Roll the dough out on the parchment paper to about 1/4-1/8 inch thickness.
Score with a pizza cutter into 2×2 inch squares or whatever shape you like.
Bake for 17-19 minutes.
Let the crackers cool in the baking sheet for 10 minutes and then carefully break them apart.
Makes approx. 20 crackers.