Spicy Crackers

These cracker have a Middle-Eastern flair. The cumin in this cracker provides more than great flavor; but is immune-boosting and high in iron. The recipe comes from Elana Amsterdam's, The Gluten-Free Almond Flour Cookbook. Makes about 30 cracker, depending how large you cut the crackers.

Ingredients:

• 3 cups blanched almond flour (I like Honeyville brand)
• 1 1/2 teaspoons sea salt
• 1/2 cup pecans, roasted and coarsely chopped
• 1 tablespoon smoked paprika
• 1/2 teaspoon cumin
• 2 tablespoons grapeseed oil
• 2 large eggs, beaten

Directions:

Preheat oven to 350-degrees. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.

In a large bowl, combine the almond flour, salt, pecans, paprika and cumin.

Whisk together the eggs and oil.

Stir in the wet ingredients into the almond flour mixture until thoroughly combined.

Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of parchment paper and roll to 1/16-inch thickness. Remove the top piece of parchment paper and transfer the bottom piece of parchment with the rolled-out dough onto a baking sheet. Repeat the process with the remaining piece of dough. Cut the dough into 2-inch squares with a knife.

Bake for 12-15 minutes, until lightly golden. Let the crackers cool on the baking sheets for 30 minutes.