Almond flour crackers

 I found Simple Mills crackers and they are a great replacement for my former favorite, Wheat Thins, except for the price. Those crackers are quite expensive!

For my first try, I sort of followed a couple recipes as well as using the ingredients in the Simple Mills box.

https://www.eatingbirdfood.com/3-ingredient-homemade-almond-crackers/#wprm-recipe-container-34051

And 

https://www.floraandvino.com/grain-free-almond-flour-crackers/

1 cup almond flour 

About 1/2 cup ground flax (I think this is too much , both recipes called for 2 tablespoons)

About 1/2 cup of ground sunflower seeds (this may have been too much too, this is not in any of the recipes)

2 tablespoons cassava starch/flour 

1/2 tsp garlic powder 

1/2 tsp onion powder (both were too much, one recipe only called for 1/8tsp)

2 tablespoons sunflower oil 

4 tablespoons water 

The simple Mills crackers also have tapioca starch in the ingredients, but I didn't have any on hand 

Baked them for 20 minutes at 350.

Flavor is ok, needs more salt, should try to sprinkle on top before baking.

They are also a little crumbly and grainy. A little less flax and sunflower might help.

The texture was off too, they didn't have any snap to them. Not sure but probably it is related to the previous observation.

Also, I need to roll out just a little thinner. They're pretty good, but can be better.

Try #2

1 c almond flour 

1/4 c sunflower seeds, ground 

2T brown flaxseed, ground 

2T tapioca starch 

1T cassava flour 

1t Himalayan salt 

4T water

~1.5T sunflower oil 

Scored in approximately 2” square, should have also added the hole in the middle of each cracker, definitely worth the effort to prevent the crackers from puffing up in the middle.

Ground salt on top 

320deg f , started at 15 min, added 3 minutes , the thinner part was done, but the thicker part  still needed a little more time 

Still a little too much onion and garlic powder, probably reduce the salt inside to 1/2t.

 color is better, but it still doesn't have that "snap" I'm going for in a cracker. The dough is a little oily, but after it's finally done baking and cooling, it's not too bad.