Killer Crackers Popular Recipes

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Killer Crackers

"Made specifically for a paleo or ketogenic diet, as those are low in carbs however high in protein and fat. Also check out my 'Polar Bear Bars' and 'The Bearette's Croquettes'!"

Ingredients :

1 tablespoon coconut oil
4 teaspoons chopped onion
2 cloves garlic, minced
3 half tablespoons chopped fresh mushrooms
1 tablespoon frozen chopped spinach, thawed and drained
1/3 cup almond flour
1/3 cup coconut flour
2 tablespoons flax seed meal
1/2 teaspoon salt
1 pinch floor black pepper
2 eggs
2 tablespoons water
1 tablespoon olive oil

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H30M

Melt coconut oil in a skillet over medium warmth; saute onion and garlic till onion is gentle, about five minutes. Add mushrooms; saute until tender, about 5 mins. Add spinach and cook till warmed, 2 to 3 minutes. Remove pan from heat and barely cool greens.
Mix almond flour, coconut flour, flax seed meal, salt, and pepper in a bowl.
Transfer vegetable mixture to a piece surface and finely chop. Stir vegetable mixture into flour aggregate; upload eggs, water, and olive oil. Mix until dough is thoroughly mixed and holds together.
Preheat oven to 350 degrees F (a hundred seventy five degrees C). Line a baking sheet with parchment paper.
Turn dough onto the organized baking sheet and press into a flat rectangle. Place a 2d sheet of parchment paper atop dough and roll dough between the 2 sheets until approximately 1/16-thick. Remove pinnacle parchment paper. Cut edges of dough to make an excellent rectangle. Add extra dough to at least one give up of rectangle and re-roll into even thickness.
Cut dough into 1-inch squares using a pizza cutter, keeping dough collectively.
Bake within the preheated oven until edges are browned, 18 to twenty mins. Cool completely and spoil into squares.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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