My first recipe was written up for a special friend of mine who had food intolerances, as I do.
I’m usually very tardy with writing recipes down and I modify recipes along the way so I don’t always remember the final amount I’ve used. 
But because I wanted to share this with my dear friend, I made it one more time to be sure I got the measurements right.
So here’s the lovely Paleo + gluten-free, egg-free, dairy-free cracker recipe 
These make 1.5 trays of crackers for me. If you roll them thinner, you might get 2 full trays! 
Made this recipe? Tag @arcaydiastudios on instagram or twitter. I would love to see and share your creations!
Paleo Herb Cracker
Paleo + gluten-free, egg-free, dairy-free cracker
Ingredients
Dry ingredients: ⠀⠀⠀⠀ ⠀
- 1/2 cup almond flour ⠀⠀⠀⠀ ⠀
- 1/2 cup tapioca flour ⠀⠀⠀⠀ ⠀
- 1/4 cup coconut flour ⠀⠀⠀⠀ ⠀
- 1 tbsp ground golden flax seeds ⠀⠀⠀⠀ ⠀
- 1 tsp baking powder ⠀⠀⠀⠀ ⠀
- A pinch sea salt ⠀⠀⠀⠀ ⠀
- Sprinkle of herbs, sesame seeds etc (optional)
Wet ingredients: ⠀⠀⠀⠀ ⠀
- 1/3 cup water ⠀⠀⠀⠀ ⠀
- 1 tbsp oil ⠀
Instructions
- Preheat oven to 350F/175C.
- Whisk all dry ingredients together.
- Add wet ingredients, stir with a spoon till a dough forms.
- Roll it out as thin as you can. ⠀⠀⠀⠀ ⠀
- Sprinkle toppings (herbs, sesame seeds, whatever you like).
- Score the dough according to how you want your crackers to break later.
- Bake 15-20mins till golden brown.
- Let crackers cool (I usually cool them in the pathen snap them along the scored lines.
- Done!
Notes
These make 1.5 trays of crackers for me. If you roll them thinner, you might get 2 full trays! ☺️
