REAL, FRUGAL, HEALTHY, and FUN!!!
While my kids are at school, I try to get my own study time in. I like to have a snack while I’m studying. Sometimes it’s sugar snap peas. Sometimes it’s mini sweet peppers. Sometimes it’s a nice homemade cracker like these. While these are the perfect cracker for the little kiddos, I also find them perfectly enjoyable for me. I made my Earl Grey pumpkin latte, put a few of these on a tray and enjoyed my study time to the fullest. I felt just like those people you see with their laptops at Starbucks. These are barely sweet. They have a very light, delicate flavor. I kept mine slightly soft, but you could always leave them in the oven at a low temperature to dry out any remaining moisture. Personally, I like them soft, as they remind me of a tea biscuit.
1/4 cup almond butter
1/4 green tipped banana
1 Tbsp butter
1/8 tsp baking soda
1/4 tsp cinnamon
Dash of salt
Directions: Preheat oven to 350′ and prepare cookie sheet. You could use parchment paper to line it. I didn’t have parchment paper, so I used foil and a little spray oil. In a small saucepan or microwaveable dish, combine almond butter, banana, and butter. Heat until almond butter and butter begin to melt, and banana mashes easily. Remove from heat. Add the eggs, baking soda, cinnamon, and salt. Mix well. Pour batter onto prepared cookie sheet and spread until it is about 1/8″ thick. Bake for 15 minutes. Use a pizza cutter to cut crackers into squares. For crispier crackers, you can return the cookie sheet to the oven at 200 for 10 more minutes, watching it closely so the crackers don’t burn. I prefer them slightly soft. Enjoy!