Ingredients
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1 1/2 cups blanched almond flour, gently packed
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1/2 cup coconut flour
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1 Tbsp. ground cinnamon
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1 tsp. baking powder
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1/2 tsp. baking soda
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1/4 tsp. sea salt
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1/4 tsp. ground nutmeg
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1/4 cup coconut oil, at room temperature
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2 eggs
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3 Tbsp. runny honey
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1 tsp. vanilla extract
Instructions:
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Preheat oven to 350 degrees (F).
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In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt and nutmeg.
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Cut in coconut oil until mixture resembles fine coarse crumbs. Add in the eggs, runny honey, and vanilla extract; mix well and then let the dough rest for about a minute (this gives the coconut flour time to soak up moisture). Mix again for 30 seconds.
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Divide the dough into two balls. Wrap one of the balls securely with plastic wrap (so it doesn't dry out) and place the other ball of dough onto a large piece of parchment paper. Flatten the dough into a round disk with your hands, and then cover it with another large piece of parchment paper. Use a rolling pin to evenly roll the dough until it is 1/8 inch thick.
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Gently peel back the top sheet of parchment paper and cut the dough into desired shapes using cookie cutters or a pizza cutter. If you are cutting the dough into large cracker shapes, score each cracker with a fork 2-3 times.
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Carefully transfer the crackers onto a parchment or silicone lined baking sheet.
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Repeat with the second half of cracker dough.
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Bake for 7-10 minutes, or until the crackers are golden brown on the bottom. Allow the crackers to fully cool.