almond crackers - low carb

5 TB water

1 TB flax seeds ground

1 TB psyllium husk

1 cup almond flour 

1/2 tsp Kosher salt

*optional: add bits into dough - i eyeballed the amounts

2 TB nutritional yeast 

1 tsp herb - used oregano 

1/4 cup sliced almonds

2 TB pumpkin seeds

1 TB chia seeds  

1-2 TB everything bagel seasoning 

add the water, flax, psyllium, almond flour and salt into a bowl and smooch together. 

once the dough has come together start adding in the bits of choice into the dough and combine. 

Roll out the dough to 1/8" by placing the dough between two parchment sheets (or plastic wrap) and roll out. 

My rolling technique has improved - parchment on the bottom and plastic wrap on top. 

I roll out from the center and then fold the side of the parchment to help square the sides. 

I remove the part of the dough that is longer then other sections and rip it off and add it to barer areas.

Then I fold the parchment over to help square the edges while smoothing the dough flat and fill in the edges. 

Once the correct thickness is achieved (thinner the better) time to cut on the lines into the crackers and then place them in a 350ºF oven for 15- 20 minutes depending on how dark and crispy you'd like. I have been preferring 20 minutes. 

Store in an airtight container