By Rissa Miller, Senior Editor Vegetarian Journal

(Makes about 40 crackers)

2 cups almond flour
2 Tablespoons ground flaxseed meal
½ teaspoon salt
½ teaspoon ground black pepper (or to taste)
1 Tablespoon olive oil
3-4 Tablespoons water
Parchment paper

Preheat oven to 350 degrees.
     In a food processor or powerful blender, add almond flour, flaxseed meal, salt, and pepper. Pulse twice to mix dry ingredients and break up lumps in almond flour. Add olive oil and 3 Tablespoons water. Turn on processor and allow to mix until dough forms a ball. If it doesn’t roll into a ball, add only one more Tablespoon of water. Don’t overdo it on adding water, or the cracker dough will become too moist.
     Tear off two sheets of parchment paper that are the size of the baking sheet you plan to use in the oven. Form dough into a ball on top of one piece of parchment on the counter and allow to rest 10 minutes for flax seed meal to form its bonds. When ready, top with second parchment sheet and roll the dough until it’s an evenly shaped oval or rectangle, less than ¼ inch, about 1/8 inch, thick. Remove top layer of parchment and slide onto the baking sheet. Using a knife or pizza cutter, score the dough into crackers, about 1½  inch square. It’s likely they won’t be perfect—that’s part of the charm of homemade crackers.
     Bake at 350 degrees, turning once during baking, for 18-20 minutes until edges are browned and crackers are crisp. Allow to cool for 20 minutes on a baking sheet before eating.