So I've made these a few different times but they weren't perfected. And previously I used to add in flax seed meal. I've since eliminated that since my husband is avoiding those in his diet and I think these turned out even better!
Check it out below
2 cups almond flour
2 cups salted sunflower seeds
1 cup sliced almonds
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon pink Himalayan salt
4 whole large eggs
2 pieces 18"x13" sheet pan sized parchment paper
18X13 Sheet pan
Plastic Cake scraper
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together in a large bowl. The dough will be very sticky.
Lay out the parchment paper that is sized to the sheet pan. Put the dough in the middle. Cover with the second piece of parchment paper. Using your rolling pin, work the dough to about 1/4" thickness.
It will be uneven, lift the dough and cut it off in areas that are "excessive" and place them in spots that you don't have enough. You can do this easily with a cake spreader.
Remove the top parchment paper once you have the dough spread to the thickness of 1/4" and dispose.
Use a knife to score the crackers into whatever shape you desire. I have done larger rectangles for "crisp bread" and also 2"x2" squares.
Lift the parchment with the dough and place on your sheet pan. Place in the middle rack of your oven and bake for 20 minutes. Remove the "outer crackers" because these bake faster. Check the doneness of the crackers in the middle, pop back in the oven for 5-10 minutes depending on the thickness and also how your oven cooks.
Serve with your favorite dips or just as is!
Yields approximately 35 crackers sized at 2"x2"