On the Maximized Living Advanced Nutrition Plan, and in GOOD FOOD, you will find a lot of recipes for terrific dips and spreads. By now, you may be tired of using celery and red pepper to scoop up these delights. This cracker recipe is surprisingly easy, and really tasty. When I come home from school, I especially enjoy one or two of these crackers with plain old raw almond butter!
1/2 cup blanched almond flour (see Almond Flour Revisited)
1/2 cup raw macadamia nuts
1 tablespoon coconut flour
1/4 cup raw pumpkin seeds
2 tablespoons raw sunflower seeds
2 tablespoons raw sesame seeds
2 tablespoons organic hemp seeds
1 tablespoon ground flax meal
1/2 teaspoon kosher or sea salt
1 tablespoon coconut oil
1/4 cup water
In a food processor, pulse almond flour, macadamia nuts and coconut flour until well ground and combined. Pulse in remaining dry ingredients until almost fully ground. Leave a tiny bit of texture - you'll enjoy the crunch.
Pulse in coconut oil and water. Dough will form a ball in the food processor.
Roll out the dough between 2 pieces of parchment paper to 1/4 inch thickness.
Cut into 2 inch squares, 5 rows each way.
Sprinkle with a few extra sesame seeds if desired. (Optional - I always do.)
Bake at 300 degrees for 20 to 25 minutes.
Makes about 25 crackers.