REAL, FRUGAL, HEALTHY, and FUN!!!
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!
2 cups almond flour
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.