Servings: 1
Calories: 1405kcal
Ingredients
- 2 cups unblanched almond meal
- 2 tbsp water
- 1 tbsp olive oil
- 1 egg white 2 tablespoons
- 3/4 tsp sea salt
- pink salt, to taste
Instructions
- Preheat oven to 350 degrees
- Put the almond meal in a medium-sized bowl and make a well in the center
- In a small bowl whisk together the water, olive oil, egg white, and sea salt. Add the wet ingredients to the almond meal and stir to thoroughly combine
- Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1/8-inch thick or a little thinner
- Sprinkle with salt
- Gently roll the dough once more to press the salt into the dough
- Using a pastry cutter or knife cut the dough into any shapes you like. Take care if you are cutting them directly on a Silpat
- Transfer the crackers to a large baking sheet
- Bake for 15-17 minutes or until lightly toasted looking on top. Don’t fret if they are slightly soft when you remove them from the oven; they will crisp as they cool
- Allow crackers to cool on the sheet for five minutes then remove to a wire rack
- Store leftovers in an airtight container
Nutrition
Calories: 1405kcal | Carbohydrates: 48g | Protein: 51g | Fat: 125g | Saturated Fat: 10g | Sodium: 1796mg | Potassium: 49mg | Fiber: 24g | Sugar: 8g | Calcium: 470mg | Iron: 8mg
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