CRACKERS

Snack ... Crispy & Crunchy, or Saltine Cracker
DARLENE LINDHOLM

Identical ingredients in both. The only difference is the cooking method.

1/2 cup almond flour
1/2 cup tapioca flour
1/2 to 3/4 teas. salt (to taste)
2 tabl. EVOO
3 tabl. water

​Mix dry ingredients.    Add oil and mix until well incorporated and crumbly. Add water and knead for two to three minutes until you can form a smooth ball. Wrap the dough in saran wrap and allow it to rest for 20 minutes at room temperature.

​For a crispy, crunchy cracker: Roll out as thin as you want between two pieces of parchment paper. Remove top piece of parchment and cut into squares using a pizza cutter. Use a fork to poke holes in the center of each (optional). Transfer parchment w/dough to a cookie sheet and bake in a 350 degree oven for 15 - 18 minutes. Check on them at about 12 minutes and remove any from around the outside that are well browned.

​For a saltine cracker: Roll out as thin as you want between two pieces of parchment paper. Remove top piece of parchment and cut into squares using a pizza cutter. Use a fork to poke holes in the center of each (optional). Using a spatula, transfer them individually to a dry pan on the stovetop and cook on medium high heat, flipping when bubbles begin to form. (Cook just like you would a tortilla.)

​18 to 24 crackers depending on how thin they're rolled.
Total: 758 calories, 55g fat, 12g protein, 6g fiber, 64g carbs
Based on 21 crackers, each cracker: 36 calories, 2.62g fat, .57g protein, .29g fiber, 3.05g carbs