Makes 56 crackers


Dry Ingredients
• 1/3 cup coconut flour
• 1/2 cup flax meal (ground, organic, golden flax seeds)
• Pinch sea salt (plus more for tops)
• Freshly ground pepper to taste
Wet Ingredients
• 1 clove of garlic, pressed
• 2 eggs
• 1 TBSP coconut oil, melted
Add in
• 3 TBSP chopped, fresh chives
1. Preheat oven to 350F.
2. In a medium bowl, whisk together dry ingredients.
3. Add the egg and pressed garlic, mix well with a hand mixer.
4. With the mixer on low, slowly add in the coconut oil. Blend well. Let dough sit for 5 minutes to thicken, if necessary.
5. Press dough together with your hands to form a ball. Place onto a piece of parchment paper, large enough to line a baking sheet. Use a second sheet of parchment paper on top of the dough and roll into a rectangle to 1/4” thickness. Try to make it as even as possible so the edges aren’t too thin which can burn easily. Remove top sheet.
6. Using a sharp knife, score the dough lengthwise into 7 rows then across into 8 rows.
7. Bake 7 minutes, then pull the tray out and carefully separate the crackers with a spatula. Return tray to the oven and bake 8-10 minutes more, or until centers are cooked and edges are golden.
8. Cool on the tray on a wire rack. Store in an airtight container for up to 5 days or freeze up to a month.