Paleo, keto, gluten free, anti-aging and oh so scrumptious! What’s not to love about these fabulous crackers? They’re great with dips or cheeses for a low-carb, antioxidant-rich snack, or warmed with a bit of margarine as a bread substitute. Eat them with a hot bowl of soup as a healing comfort food for the chilly winter months. Enjoy!
2 1/2 cups Almond Flour
3 scoops (approx. 6 tbsp) Collagen Powder
2-2 1/2 tbsp fresh Rosemary, chopped
2-2 1/2 tbsp fresh Thyme (1-1 1/2 tbsp if using dry)
1/2 tbsp Garlic Salt
2 tbsp Olive Oil
Preheat over to 350 degrees. Mix all dry ingredients in mixing bowl until well incorporated. Stir oil and eggs together until well blended, then pour into dry ingredients. Mix until dough forms, will be somewhat sticky! Oil hands and rolling pin with olive oil or margarine, and roll dough out on silicone baking sheet or greased wax paper until 1/4″ thick. Use kitchen knife to cut dough into 2″ squares. Transfer to baking sheets covered with greased parchment and bake at 350 degrees for 10 min or until edges are golden. Be careful not to over bake! Remove from parchment and set aside on plate to cool. Can be stored in refrigerator for 4-5 days without going too soft.
Recipe by Renee Bayard, a Roots of Health patient