Killer Crackers
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Description
Made especially for a paleo or ketogenic diet, as these are low in carbs but high in protein and fat. Also check out my 'Polar Bear Bars' and 'The Bearette's Croquettes'!
Ingredients
- 1 tablespoon coconut oil
- 4 teaspoons chopped onion
- 2 cloves garlic, minced
- 3 ½ tablespoons chopped fresh mushrooms
- 1 tablespoon frozen chopped spinach, thawed and drained
- ⅓ cup almond flour
- ⅓ cup coconut flour
- 2 tablespoons flax seed meal
- ½ teaspoon salt
- 1 pinch ground black pepper
- 2 eggs
- 2 tablespoons water
- 1 tablespoon olive oil
Directions
- 1. Melt coconut oil in a skillet over medium heat; saute onion and garlic until onion is tender, about 5 minutes. Add mushrooms; saute until tender, about 5 minutes. Add spinach and cook until warmed, 2 to 3 minutes. Remove pan from heat and slightly cool vegetables.
- 2. Mix almond flour, coconut flour, flax seed meal, salt, and pepper in a bowl.
- 3. Transfer vegetable mixture to a work surface and finely chop. Stir vegetable mixture into flour mixture; add eggs, water, and olive oil. Mix until dough is thoroughly combined and holds together.
- 4. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 5. Turn dough onto the prepared baking sheet and press into a flat rectangle. Place a second sheet of parchment paper atop dough and roll dough between the 2 sheets until about 1/16-thick. Remove top parchment paper. Cut edges of dough to make an even rectangle. Add excess dough to 1 end of rectangle and re-roll into even thickness.
- 6. Cut dough into 1-inch squares using a pizza cutter, keeping dough together.
- 7. Bake in the preheated oven until edges are browned, 18 to 20 minutes. Cool completely and break into squares.
Nutrition Facts
serving: 16 servings
calories: 30.1 kcal
carbohydrates: 0.6 g
protein: 1 g
saturated fat: 1.1 g
cholesterol: 23.3 mg
sodium: 82.4 mg
fiber: 0.3 g
sugar: 0.1 g
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