Savory Pumpkin Crackers

I’m on an “I love making my own crackers” kick lately.  I like the idea of eating a flavorful, crisp cracker, but walking down the cracker aisle at the grocery store?  No, thank you!  What a poor excuse for food the majority are.  And any decent crackers cost a fortune.  I much rather make my own.  It’s easy!  And, I know what goes into them.  Today’s crackers came about because I had leftover pumpkin puree after making my pumpkin pie tartlets.  I thought, hmm… I bet I could make a great cracker recipe, and I  sure did!

Ingredients:

2 cups almond flour

1 egg

1/2 cup pumpkin puree

1 Tbsp maple syrup

1/2 tsp salt

1/2 tsp garlic

Directions: Preheat oven to 275′ and prepare a cookie sheet, either by greasing it, or with parchment paper.  I greased mine.  Mix up all of the ingredients.  The order you add them doesn’t really matter.  I added mine in the order I have them listed.  Once the dough is mixed well, dump it onto your prepared pan.  Use your fingers to press the dough and spread it evenly.  I put oil on my hands so the dough would not stick.  You’ll want to spread it til it is 1/8″-1/4″ thick.  Bake for about 35 minutes, turn off oven, and leave in an additional 25 minutes.  You’ll have to pay close attention because the exact thickness can alter the cooking time a bit.

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