Yield: about 36 crackers
1 cup (112 g) Blanched Almond Flour
120 g Tapioca Starch
1 tsp Onion Powder
1 tsp Himalayan Pink Salt
½ tsp White Pepper
1/16 tsp Xanthan Gum
1 cup Water (Start with ½ cup then gradually add more until consistency is similar to a pancake batter, consistency is very important, watch video on blog)
Everything: salt, poppy seeds, toasted onion flakes, black toasted sesame seed
Caraway seeds and salt
Fennel seeds and salt
Rosemary and salt
Preheat oven to 350 degrees F. Line baking sheet with silicon non-stick sheets.
If you have a convection oven, set oven to 300 degrees F (we prefer to cook crackers this way.)
To make crackers:
Preferably in an electric mixer using a paddle attachment (or a medium mixing bowl using a whisk, approx. 3-5 minutes) combine almond flour, tapioca starch, onion powder, Himalayan pink salt, white pepper and xanthan gum and mix well.
Slowly add the water to the mixture. You will want the batter to resemble a pancake batter. You can either scoop out using a small measuring cup to pour batter into small circular crackers or (and we prefer this method as well) use a piping tool with a very small tip and pipe out circular crackers. The circles should be approximately 2 ¾” – 3”, we do three rows of five, making 15 per tray.
Holding the baking sheet up and using your thumbs to hold down the silicon sheets, slowly and carefully tip the baking tray side to side and front to back to smooth out the crackers more evenly.
Sprinkle each cracker with some salt and desired topping. Bake for 32 – 38 minutes (at 350 F or 300 F convection). Rotate trays every 10 – 15 minutes to assure even baking. Crackers should be medium golden throughout. Use the color as the main guide.
Transfer to cooling rack and save in an airtight container.
For sweet options: Add ½ Tbsp. cinnamon and 1 Tbsp. monk sugar to batter. Then sprinkle generously with monk sugar and cinnamon before baking.
For cheese option: Add 3 Tbsp. powder cheese mix. Top with salt