Well, I was going to share a completely different recipe this week but my husband found my secret stash of plantain chips. Gah! I honestly had no idea what to do and decided it was time to give crackers a try. Â I just found the most amazing liver pate recipe and Mr. Bejelly keeps asking for a cracker to do with it. Â Â I love to eat the pate with apples or jicama but the man wants bread so here I go.
These are fun to make and came out really yummy. Â The trick is to roll them thin. Â Seriously. Â Get them close to 1/8″ Â thick or they are going to be soft. Â Watch them in the oven starting at 10 minutes to make sure they don’t burn. Â The ones on the sides will be darker brown.
Truthfully, I am not done with this recipe. Â It needs a littleÂ tweakingÂ to make it crispier so you shall see this paleo garlic cracker again.
- ⅓ cup of Palm Shortening
- ½ cup of tapioca flour
- 1 cup of Coconut flour
- ¼ cup of chia seeds
- ½ tsp of sea salt
- ½ tsp of garlic powder
- 2 eggs
- 1 cup of water
- 1 heaping tablespoon of mustard
- In a small pan, melt the palm shortening and then add in the tapioca flour. Remove from the heat and mix until you have a slurry. Let cool for one minute and then add in the water, mustard and two eggs.
- In another bowl add the coconut flour, chia seeds, garlic powder and sea salt and combine well.
- Add the dry mixture to the wet mixture and mix until you have a dough.
- Scoop out half of the dough and place between two sheets of parchment paper.
- Roll the dough out to less than a ¼ inch thick. With a pizza cutter, score the dough into 1" x 1" crackers.
- Brush the top with coconut oil and bake at 365 for 15 - 18 minutes.
- Remove from oven and let cook and repeat.
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