Galletas de almendra cetogénicas

Ingredientes

• 1 cup Almond Flour
• 1 tablespoon Flaxseed Meal (or ground flaxseeds)
• 3 tablespoons Water
• 1/4 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Ground Paprika
• 1/4 teaspoon Onion Powder (or flakes)
• 1/8 teaspoon Chilli Powder
• 1/4 teaspoon Cumin

Preparación

1. 1

   Preheat oven to 350°F (180°C).

2. 2

   In a medium mixing bowl, combine almond flour, flaxseed meal, and any spices or salt you want to add in.

3. 3

   Stir in water until it forms a dough ball. The dough should not be sticky. If so, read the troubleshooting notes.

4. 4

   Place the dough onto a piece of parchment paper. Place another piece of parchment paper on top of the ball. Slightly press to flatten and then start rolling with a rolling pin into 0.1-inch (3 mm) thickness.

5. 5

   Remove the top parchment paper layer. Dip a knife blade into the water, slightly dry with a towel. This will prevent the blade from sticking to the dough. Cut rectangle shapes - you should be able to make 14 rectangles.

6. 6

   Slide the parchment paper sheet with the cut-out crackers onto a baking tray. Make sure you leave some space between each cracker to ensure a nice crisp on the border. If they are too close to each other, they don't crisp as much.

7. 7

   Bake at 350°F/180°C for 12 minutes, then open the oven and use the tip of a knife to space up the crackers if needed. This helps the sides crisp more.

8. 8

   Return to the oven and keep baking for up to 20 minutes or until golden brown on top and crispy.

9. 9

   Fully cool down on a cooling rack. The crackers will harden as they cool down and get their full crispy texture after 30 minutes at room temperature.

10. 10

    Store in a glass jar or airtight container (careful, plastic box soften the crackers). Store up to 10 days in the pantry. Don't store them in the fridge, or they will soften.