These Thyme and Garlic Crackers are an easy and healthy recipe to make. They're the perfect plant-based snack that can be prepared in under 10 minutes, are made without white flour, butter, or eggs, and will fill your kitchen with the amazing rustic aroma of thyme!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | Grain-Free | Flourless | Lectin-Free | Paleo-Friendly | Medical Medium® Compliant }
Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the flax egg:
Add all the ingredients for the flax egg to a small bowl and whisk until it's well combined, then set aside.
Prepare the crackers:
Add all the ingredients for the crackers to a medium-sized bowl and stir until well combined.
Re-whisk the flax egg then add it to the bowl with the cracker mixture and stir until well combined. Use a fork to mash the flax egg and avocado oil into the almond flour to make sure the almond flour is moist. The mixture should be crumbly but moist.
Transfer the mixture to the prepared cookie sheet.
Using your hands, form the mixture into a compact ball shape, squeezing it together tightly until it holds together well.
Once you have a ball shape, place a second piece of parchment paper on top of the dough ball and roll it out flat with a rolling pin into a 1/4 inch thickness.
Use a pizza cutter or knife to cut the dough into small 1 1/2 x 1 1/2 inch squares. Don't cut them any bigger because they will not hold together well. Remove the scraps and any crumbs from the bottom piece of the parchment paper before baking.
Bake at 350 degrees Fahrenheit for approximately 12-14 minutes, or until the edges and tops are slightly golden. Flip the crackers over and bake an additional 1-2 minutes, taking care not to burn them.
Allow the crackers to completely cool before removing them from the cookie sheet and serving. The coconut oil will need to cool down and turn back into a "solid" state or the crackers will be crumbly.
Store in an air-tight BPA-free container.
Notes
Almond Flour: I haven't tested the recipe using another type of gluten-free flour, so I don't know if there is a good substitution for this.Fresh Thyme: If you don't have fresh thyme on hand, you can substitute it with organic dried thyme in the same amount.Avocado Oil: This can be substituted with organic extra-virgin olive oil.Ground Garlic + Ground Black Pepper: Feel free to adjust these amounts to your preference.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Rolling Out + Cutting The Crackers: It's important to make sure the crackers aren't rolled out too thick or too thin so they will bake evenly and be crispy when done. The dough mixture should be about 1/4-inch thick when rolled out and the crackers should be cut into 1 1/2 x 1 1/2-inch squares so they will hold together and not be crumbly.Cooling The Crackers: Make sure you allow the crackers to completely cool before removing them from the cookie sheet and give the coconut oil time to cool off and return to a "solid" state.Serving Size: This recipe will make approximately (60) small crackers. Nutritional information is for (5) crackers which is (1) serving.