|1 h 55 min||15 min||2 h 10 min||4|
|1 1/4 cup||Almond flour/meal, Bob's Red Mill|
|1/2 cup hulled||Sunflower seeds|
|1 tbsp||Flaxseed meal (ground)|
|1/2 tsp||Sea salt|
|1/2 tsp||Lemon peel (zest)|
|1/2 tsp||Black pepper|
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Place all of the ingredients except the water in a food processor; pulse until crumbly. In a steady stream, add the water until the mixture starts to come together.
3. Transfer the dough to the prepared baking sheet. Top with another piece of parchment paper and, using a rolling pin, flatten into a ¼-inch thick rectangle. Remove the top sheet of parchment paper and score (indent with your knife but don’t cut through) into 14 squares.
4. Bake for 15 minutes or until the crackers are lightly browned on the edges. Let cool completely and then break into pieces or cut with a knife before serving or storing.
Store in a sealed container in the refrigerator for up to one week.
are a great way to add protein to a meal, they are great sources of fiber and may help reduce blood sugar, cholesterol and blood pressure