Ingredients

1 cup almond flour
1 tbsp ground flaxseed
3 tbsp toasted pumpkin seeds
1 tbsp nutritional yeast
1/2 tsp salt
3 tbsp water
flaky salt

Steps

Preheat oven to 350F. In a medium bowl, add almond flour, ground flaxseed, sea salt, nutritional yeast and pumpkin seeds. Pour in water and mix to combine, the dough will quickly form. Lay down a large piece of parchment paper and cut another the same size. Drizzle olive oil on the paper and drop the dough down, add a little more olive oil on the dough, place the other piece on top and start rolling out using a rolling pin. You’ll want to roll it out pretty thin, about an 1/8” thick, trying to keep it in a rectangular shape. 

Place the sheet into the freezer for 10 minutes just to set it in place. When you remove it, pull the top parchment off and sprinkle with flaky salt and press in with your hands. Cut the dough into small squares and using a fork or toothpick, prick a few holes into each cracker. Carefully transfer crackers on the original parchment to a baking sheet and bake for 20-25 minutes, until golden brown. Allow them to cool completely and remove from the sheet, eat right away or store in an airtight container for a few days. 

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.