Paleo Garlic & Herb Crackers

Crackers. Who doesn't love crackers? You may not like all types, but I'm willing to bet, there's at least one cracker you liked pre-paleo. As for me, I loved just about any crackers. You name it, I ate it. Ritz crackers, graham crackers, wheat thins... You get the idea. I ate them with cheese spreads, peanut butter, as smores. I know, I know... It was all BUT paleo. But this was before I knew anything about paleo. So of course, going grain-free, giving up crackers became quite the task to overcome! Luckily I started getting creative and looking for a paleo alternative, and after dabbling with a few other recipes, I decided to take a stab at re-creating one of my favorites. Garlic & Herb! Tonight I had some success making these, and I wanted to share since I've been out of town all week, and haven't had a chance to post any recipes. So here you go. They're crispy and tasty, and the texture is reminiscent of wheat thins. Enjoy!

Prep time: 5 mins   Cook time: 10 mins

- 2 Cups Almond flour/meal
- 1 Tbls Ground thyme
- 1 Tbls Ground marjoram
- 1 Tbls Basil
- 1 Tbls Onion powder
- 1/2 Tbls Garlic powder
- 1/2 Tbls Ground rosemary
- 1/2 Tbls Ground fennel
- 1/2 Tbls Ground sage
- 2 Tbls Water
- 1 Tbls Olive oil

1. Preheat oven to 350°F
2. Mix all dry ingredients in bowl until well incorporated.
3. Add in water and oil and mix until entire mixture is moistened.
4. Form dough into a ball, and place on a piece of parchment paper, and cover dough with a second piece of parchment paper.
5. Roll dough out until 1/8 inch thin. The thinner you roll the dough, the crispier they'll be; the thicker, the more "doughy" they'll be.
6. Take top layer of paper off and take bottom piece with rolled dough and gently place on a cookie sheet, being sure not to tear your dough.
7. Cut dough into squares with a pizza cutter or a pasta cutter.
8. Place sheet in oven and bake for 10 minutes, or until golden brown. No more than 12 minutes, or they will burn.
9. After 10 minutes, remove crackers from oven and let cool for 10-15 minutes. Once they are cool to the touch, you can break them apart and serve.