Basic Paleo Almond Flour Crackers

1 3/4 C Almond Meal Flour (I use Bob's Red Mill)

2 unpasteurized eggs (or egg replacement, the recipe with the egg replacement will make really fragile cookies. They are delicious and just melt in your mouth, they just don't travel well:) )

2 T organic olive oil
Celtic Sea Salt

Fresh or dried herbs of choice (I used fresh rosemary and ground it with my mortar and pestle which releases all of the wonderful essential oils that chopping just doesn't do for Rosemary).

Preheat oven to 325 degrees F. Mix together almond meal, olive oil and beaten egg whites or egg replacement, this will make a crumbly mix that shapes quickly into a ball. Roll between two sheets of parchment paper, sprinkling with herbs after just starting to flatten dough. Continue to roll to desired thickness.

Thin crackers will get crisp sooner than thicker crackers and will be more delicate. Remove top layer of parchment paper before baking. Sprinkle with sea salt and additional herbs if you'd like. I pressed my grater spikes into the dough for a little texture.

Bake 10-12 minutes or until light, golden and dry to the touch. Remove from the oven and cut while hot. Cool completely, then move to an airtight container or domed cake plate to keep crisp and fresh.

From: Pure Home and Body