Multi “Grain” Crackers
- ½ cup blanched almond flour
- ½ cup macadamia nuts
- 1 tablespoon coconut flour
- ¼ cup pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons hemp seeds
- 1 tablespoon golden flaxmeal
- ½ teaspoon celtic sea salt
- 1 tablespoon vegan shortening
- ¼ cup water
Pulse almond flour, macadamias and coconut flour in a food processor until well ground. Pulse in seeds, flax meal and salt until almost fully ground (leave a little texture for crunch). Pulse in shortening, then water; dough will form a ball in food processor. Roll out dough between 2 pieces of parchment paper to ¼ inch (or less) thick. Cut into 2-inch squares, 5 rows each way. Bake at 300° for 20 to 25 minutes (or dehydrate; haven’t tried so you will need to experiment). Serve
Makes about 25 crackers