killer crackers

Ingredients

• Servings: 16
• 1 tablespoon coconut oil
• 4 teaspoons chopped onion
• 2 cloves garlic, minced
• 3 1/2 tablespoons chopped fresh mushrooms
• 1 tablespoon frozen chopped spinach, thawed and drained
• 1/3 cup almond flour
• 1/3 cup coconut flour
• 2 tablespoons flax seed meal
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 eggs
• 2 tablespoons water
• 1 tablespoon olive oil

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• melt coconut oil in a skillet over medium heat; saute onion and garlic until onion is tender, about 5 minutes. add mushrooms; saute until tender, about 5 minutes. add spinach and cook until warmed, 2 to 3 minutes. remove pan from heat and slightly cool vegetables.
• mix almond flour, coconut flour, flax seed meal, salt, and pepper in a bowl.
• transfer vegetable mixture to a work surface and finely chop. stir vegetable mixture into flour mixture; add eggs, water, and olive oil. mix until dough is thoroughly combined and holds together.
• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• turn dough the prepared baking sheet and press into a flat rectangle. place a second sheet of parchment paper atop dough and roll dough between the 2 sheets until about 1/16-thick. remove top parchment paper. cut edges of dough to make an even rectangle. add excess dough to 1 end of rectangle and re-roll into even thickness.
• cut dough into 1-inch squares using a pizza cutter, keeping dough together.
• bake in the preheated oven until edges are browned, 18 to 20 minutes. cool completely and break into squares.