Gluten-Free Crackers

makes 25-35 crackers, depending on size

2 cups blanched almond flour

1/2 teaspoon fine sea salt

4 tablespoons seeds (I did 1 tablespoon each of poppy seeds, white sesame seeds, black sesame seeds, and chia seeds)

2 eggs

1 tablespoon olive oil

freshly cracked black pepper [optional]

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat, and set aside.

2. In a large mixing bowl, whisk together the flour, salt, and seeds. Add in the eggs and olive oil and stir to combine until a dough forms.

3. Divide the dough into two equal portions. Take one portion and pat it into a disc shape. Place the dough disc between two sheets of parchment paper and roll out the dough until it's about 1/8-inch thick. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares. Place the squares on the prepped baking sheet and top with freshly-cracked black pepper if desired. Bake for 12-15 minutes, flipping halfway through the baking time, until lightly browned and crisp. Remove the crackers from the baking sheet and let cool completely on a wire rack. Repeat with the remaining disc of dough.

4. Store the crackers in an airtight container at room temperature.