Almond Thins

Crackers are a big deal to me. We all have our “thing”. I could careless about Bread but I love a cracker. These are greatness and you can make them differently. My last batch I laid sliced Almonds on top and pressed them in. They stayed in palce and were so good. They lasted for weeks and stayed fresh and crip in baggie.

Makes 3 Dozen

3/4 c. Almond Flour
1 Egg White
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder
3/8 tsp. Celtic Sea Salt

Mix all ingredients well in a small bowl. In between two pieces of parchment paper (lightly spray with non-stick spray) roll out dough until about 1/8 inch thick. Score with a pizza cutter into squares. Bake at 325º for 12-15 minutes, or until golden brown.

When measuring almond flour, I use a spoon and fill the measuring cup. DO NOT PACK, but level with a knife.

Trust me, you will never need to buy a box of Wheat Thins again! This is a double recipe, rolled out thin, and placed directly on the rack in my oven on doubled-up parchment paper.

For variation, sprinkle some chopped almonds on top before baking! Voila, Nutty Almond Thins! By the way, the little almonds you see are the remnants from the last time I made Almond Flour.

Visit Vanessa at Healthy Living How and like her on Facebook. She is so CreativeHealthy.


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